Sausage season

[WildWill]

Deer hunting is slowing down or over for many of us and for those lucky enough to have stocked the freezer with venison it's sausage season. So what have you guys made so far and what have you got planned?
All I've done so far is 25lb of summer sausage testing a new recipe (bearded butcher kit). It was good but my old recipe is better. I will be using that recipe to make another 25lb of jalapeno/cheddar summer sausage. Along with that I'll be making 25lb of brauts trying another bearded butcher kit, 12lb of breakfast sausage, 10lb of snack sticks, 5lb of jerky, and a pastrami. Should be enough to keep me busy for the weekend. Also have plans to make dried venison sausage, and Italian sausage probably 10lb apiece. Gonna try and make some peperoni, salami, and bologna as well which are all new to me (at least the making I promise I can eat it). If I can shoot enough ducks/geese I'd also like to use them to make boudin.

 

[Dsnow9]

Following. I have over 200 pounds of scraps I still need to grind and mix. Interested to hear the best recipes

 

[Arcola]

Following. I have over 200 pounds of scraps I still need to grind and mix. Interested to hear the best recipes

Me too. @WildWill any breakfast or Italian sausage recipes to share?

 

[Nick87]

Hopefully I've got one or two more deer to take in the next few days. But all the geese will more than likely go into maple habanero ground jerky this year. I'm holding off on snack sticks for a while, the ground jerky freezes so much better). All deer hinds will go into jerky . Some cracked pepper and some teriyaki for the youngsters. Rest of the deer scraps will go into a combination of jalapeño pepper jack sausage and ring bologna. That's the plan for now anyway. Will update when I get to it in about 3 weeks. Glad you started this thread, @WildWill I've thought about it a few times myself. I look forward to this part almost as much as the hunting itself

 

[WildWill]

Following. I have over 200 pounds of scraps I still need to grind and mix. Interested to hear the best recipes

https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://honest-food.net/cured-meat/fresh-sausages/&ved=2ahUKEwjlvMjP29yKAxWaLdAFHXCNM_8QFnoECBYQAQ&usg=AOvVaw2QtYVenILWk1vB239pTtdH

Hank Shaw has something for everyone.

 

[Gellar]

We will have our sausage party closer to the end of February but I’m always looking for new sausage ideas! Following this one.

 

[WildWill]

Me too. @WildWill any breakfast or Italian sausage recipes to share?

I use Hank Shaws basil sausage recipe for my Italian. Im gonna be lazy with breakfast this go around and just use Hi mountain pre mix seasoning. But this is a good one to especially if you add some sautéed pears or apples to the cubed before grinding.

https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://www.themeateater.com/cook/recipes/the-only-venison-breakfast-sausage-recipe-you-need&ved=2ahUKEwii_eHz3dyKAxWsPUQIHQ26LOIQrbMEegQIFRAH&usg=AOvVaw05T0PZcSDCgfSZyoCZMVd6

 

[Arcola]

I use Hank Shaws basil sausage recipe for my Italian. Im gonna be lazy with breakfast this go around and just use Hi mountain pre mix seasoning. But this is a good one to especially if you add some sautéed pears or apples to the cubed before grinding.

https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://www.themeateater.com/cook/recipes/the-only-venison-breakfast-sausage-recipe-you-need&ved=2ahUKEwii_eHz3dyKAxWsPUQIHQ26LOIQrbMEegQIFRAH&usg=AOvVaw05T0PZcSDCgfSZyoCZMVd6

Funny. Shaw’s basil is my go-to and I’ve been using Hi Mountain for my breakfast sausage recently. Was hoping you were sitting on a knock your socks off recipe

 

[Dsnow9]

What do you all use for a sausage stuffer? I have the ability to put a tube on my grinder but I’m guessing a specified sausage stuffer is preferred.

 

[Nick87]

I use a small 5lb hand crank but if your doing more than 30 or 40lbs I'd go with something bigger. Otherwise that works fine for me. Not too expensive either.

 

[mtmuley]

What do you all use for a sausage stuffer? I have the ability to put a tube on my grinder but I’m guessing a specified sausage stuffer is preferred.

Yep get a stuffer. I make do with a 5 pound but get one bigger. mtmuley

 

[Wildabeest]

Beavis and Butthead would have a field day with this thread.

 

[Gellar]

What do you all use for a sausage stuffer? I have the ability to put a tube on my grinder but I’m guessing a specified sausage stuffer is preferred.

we have a 15 pound stuffer and it’s a pain the a$$ to crank as the cure works. If you are in the market look for one that’s compatible with your grinder.

 

[Jnasa]

What do you all use for a sausage stuffer? I have the ability to put a tube on my grinder but I’m guessing a specified sausage stuffer is preferred.

The grinder stuff works but I don’t like them because it works the meat more.

It depends what size batches you work with. 5lb stuffers are less expensive and easier to clean and store. If you’re making larger batches though it is a hassle to stop and refill often. I think 10-15lb is a great range to be in. You can go bigger if you are doing larger batches often. Up to you on how much you want to spend.

I do like the stuffers with two different speeds. The slow for actually stuffing links. Then faster to get it started or if filling chubs.

 

[TheJason]

Burger and maybe some chorizo.

 

[Sask hunter]

So far this fall I have made 25 pounds of smokies, 25 pounds of Mennonite and 25 pounds of garlic. Have jerky marinating in the fridge just waiting for a bit of a warm up to smoke it. Also running low on burger so will need to make another batch and maybe some summer sausage at the same time. Hoping to get all my meat into two freezers come spring lol

 

[Nick87]

Mennonite

Elaborate? I thought Mennonite was a spin off of the Amish community.

 

[huntin24/7]

Me too. @WildWill any breakfast or Italian sausage recipes to share?

The cabelas brand Italian sausage kit is excellent. I’ve been using for over 5 years for bulk sausage.

 

[WildWill]

Beavis and Butthead would have a field day with this thread.

View attachment 355474

 

[Nick87]

The cabelas brand Italian sausage kit is excellent. I’ve been using for over 5 years for bulk sausage.

I really like ps seasonings "hot italian" although I've only ever used it on our hogs not venison, so I can't elaborate on that.