Finally got around too it

[Saskfly]

Well finally got last years deer made into sausage. We took the choicest cuts way earlier. We always have everyone come over and turn the sausage making into a event. With covid this year, we’ll like everything else did not work out.




Had to press my beautiful wife into service and of course my father. 35 Lbs each of sweet Italian and bratwurst. 30/70 pork to deer.


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[canthitathing]

Yummy looking

[fratri]

Looks nice, now do you air dry them or smoke them, my dad (we are Italian) hangs his pork sausages to air dry in the fruit cellar, do you do the same.

[Saskfly]

Vacuum pack and freeze.


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[fratri]

Vacuum pack and freeze.


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To clarify, they are vacuumed packed and frozen in the raw so to speak. Then once taken out of the freezer, they must be cooked from raw then, correct?

[LiveBates]

Any chance of posting your recipe for bulk like that? I bought a decent grinder last year, and look forward to making sausages this fall. Do you recommend doing say 10ish lb batches, or all at once if you were to have quite a bit? Thanks

[Saskfly]

buy our spices and casings from this company.


http://outpostpackaging.com

We have tried:
Sweet Italian
Hot Italian (it’s hot!)
Bratwursts
October fest
Hot jumbalia( hot!)
Honey (no one liked)
Sun dried tomatoes( no one liked)
Mild Italian

The packaging has instructions for mixing. We have gotten to the point where it’s mixed by eye but started by weighing everything on a old bathroom scale.

Usually do 30-40 pounds at a time.
We add less pork and more water then we used too because we like the venison taste.


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[canthitathing]

Everyone's tastes are different, but how would you rank the flavours listed from best to wurst (sic, lol)

[Saskfly]

Stay away from the hot!!! Especially at the hunting camp with one outhouse.

Cannot tank them more then the comments in brackets.


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[Kilo Charlie]

Looks great!