Hello from Texas.
I am new here and have made my first batch of fresh venison sausage.
January the 8th 9:30am midsize 8 point at 140 yards 270 wsm found its mark…lung shot…not lungs after that…2 holes. Found him 20 yards away in …cactus… dragged him out and onto the road. It took two of us to get his a*s in the kubota. Back at camp skinned and packed in ice. Beer the rest of the day. Evening hunt 75lb hog steps out and bingo. Back at camp we had 2 more to do. All done, and the beer flowed.
Fast forward to Feb. the 5th…Now during those few weeks I and my wife got our 11 lb stuffer, 50lb mixer and a #32 hand grinder. We used #32 natural hog casings from our local butcher for stuffing.
Our recipe. Yes, there is no fat added, none. It ground very quick through a 3/8’s plate. I ground twice. After mixing we let it sit for an hour to let the Red Wine do its work but only because we got our presents from Waltons. We were at the last of the second grind when UPS showed up with our new tables we ordered from Waltons. Best $149 for each I spent for solid butchering tables.
Walton’s 36 x 24 SS Table Item #: 253997 Its 18 gauge steel, the top and the bottom will hold 300 lbs each. So we enjoyed our Whisky sours while we put the tables together and promptly put the stuffer on one and a steamer tray on the other and went to work. My wife asked for a taster patty so she cooked one up. At first bite she just turned and smiled and said it was perfect.
11.7 lbs venison
2 1/2 cups Spanish Red Wine
1/2 tsp per lb of meat…Accent MSG… ( i call it phosphate ) but that is just me.
1 tbs crushed red pepper
3 tsp of sage
2 tsp of ginger
2 tbs of minced dried onion