Anyone make there own deer sausage?

[timberjack86]

I made some summer sausage and going to make deer bratwurst. And possible deer hotdogs and bologne. Anyone ever try it?

 

[Trapper John]

All kinds. Summer, breakfast, Greek and Syrian are my favorites so far. Going to try a Christmas recipe this year with dried cranberries and juniper.

Lots of Mediterranean sausages work well with venison due to the similarity with lamb and goat.

 

[timberjack86]

sounds good

 

[Trapper John]

All kinds. Summer, breakfast, Greek and Syrian are my favorites so far. Going to try a Christmas recipe this year with dried cranberries and juniper.

Lots of Mediterranean sausages work well with venison due to the similarity with lamb and goat.

Awesome. What is your setup for the aging process?

For the summer sausage? I use Fermento to speed things up and help flavor. It only requires 2 days in a cooler or refrigerator at just under 40 degrees. I intent to make "old fashioned" summer sausage at some point but I'm not that advanced just yet. Powdered buttermilk is a substitute for Fermento. I get my recipes from the old Rytek Kutas book. Lots of good stuff in there.

 

[basset]

Just opened up my new meat grinder and made my first attempt at breakfast sausage a couple of nights ago... 10 lb venison to 2 1/2 lb pork shoulder, sage, fennel, black pepper. Wasn't bad, a little bland for me but the mrs. likes it that way. Wadded some up in my hand, took a picture & sent it to my buddy with the caption "This is not a t*rd"... he has yet to reply.

 

[timberjack86]

Bolgna turned out great

 

[BowGuy84]

I make lots of ground sausage but dont pack any in skins yet...maybe some day but most of my hams become plain (for burger, chilli and meatloaf) or anduille (sp?) and breakfast sausage that I just cook up to put on baked potatoes or have with breakfast.