sausage ?

[KANATI McD]

Im having trouble with sausage. When I make a fresh batch and cook it up, it is perfect. Just the way I like it (spicy). But after I freeze it in vaccuum sealed bags and cook some up, it is very bland. Do I need to add more spices or what? Im using a ratio of about 20% pork fat.
Thanks for any help

 

[TAFKAP]

You may want to change your seasoning. It may already be stale, or close to it, and the freezing and thawing process might be zapping your flavor.

If you're ever in Memphis, go to the shopping center at the SW corner of Poplar & Kirby, and buy your sausage spices at Penzeys.

 

[KANATI McD]

Ok, thanks. Is that enough fat or do you think I need to go for 25-30 percent?

 

[FULLDRAWXX75]

Ok, thanks. Is that enough fat or do you think I need to go for 25-30 percent?

I always use at least 33% - 50% pork scrap/trimmings mixed/ground into my venison. I agree about the spices, always use as fresh as possible.

FDXX75

 

[TAFKAP]

Ok, thanks. Is that enough fat or do you think I need to go for 25-30 percent?

I can't say....I've never made my own sausage.

 

[BluegrassDan]

I use a 40/60 ratio, which is usually 3 lbs venison to 2 lbs of pork shoulder. My results with pork shoulder have been very good.

 

[DntBrnDPig]

My wife likes a more balanced mix. I've only done sausage one time though... My first mix was 2 # of pork butt and 5# of venison and it was good... My wife liked the 50% mix I did..