FOOD CORNER > Share Your Recipe
Venison Summer Sausage
Dustoff35:
Sunday afternoon, I brought about 30-35 lbs of venison from last season over to Dan's place. The plan was to make about 15 lbs of venison Summer Sausage and turn the remainder into breakfast sausage. I desperately need to make room in the freezer as all three of my kids want to harvest deer this year. This is the first time either Dan or I attempted to make summer sausage. Here is how it went:
Dustoff35:
We used a store-bought summer sausage seasoning kit and fibrous casings that I picked up at Field & Stream a while back. Perhaps next time, we will give Nate's homemade summer sausage recipe a run. Maybe throw in some cheddar cheese and jalapeno peppers from the garden.
Dan has this great old butcher-shop grinder that was produced by Globe Industries back in the 1950's. It weighs well over 50lbs and was rebuilt over the summer, hence the Ohio State / Kentucky paint scheme.
Dustoff35:
Since venison is very lean, we added pork fat into the breakfast sausage at a 25% / 75% fat to venison ratio. We made a total of 25 lbs of breakfast sausage. 5 lbs of it was from a package mix, the remaining 20lbs was a recipe Dan uses when making pork breakfast sausage.
Dustoff35:
During a break in the action, we grilled up some venison tenderloin for an afternoon snack. Seasoned with a little salt and black pepper, it was delicious. The wives and kids loved it too.
Dustoff35:
We then placed a sausage stuffing tube onto the grinder and began to fill the casings with summer sausage. No pics of that, its definitely a two-man job. one to stuff meat into the hopper of the grinder and one to guide the casing off of the stuffing tube. We ended up with four 3+ pound sausages and a smaller one.
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