Ok I'm going to be starting to make my our sausage. I'm gonna try different reciepts and was wondering what would be the best casing. I'm going to make summer sausage and breasfast sausage. All suggestions will be great.
:salute3d
I only make one kind of sausage with my venison....its something I kind of changed a little here and there until I got it the way I really like it. I call it sweet hot Italian sausage. You can make it into links or use it like pan sausage. I usually make it all as pan sausage and then use it for burgers, or put it in spaghetti, chili, whatever. I've given it to a lot of people and they all usually want more...Also good with eggs and potatoes for breakfast.
Here's how I do it.
For 10 lbs of Sausage
Use 8.5 lbs of venison or pork to 1.5 lbs of pork fat...I like the back fat which is nice and creamy.
Cut meat and fat into 1 inch cubes
Mix seasoning into meat
grind meat, fat, and seasoning together using coarse grinding plate
grind second time while stuffing into links or for use as pan sausage
Seasoning Mix for 10 lbs of Sausage
9 Tablespoons of whole Fennel Seed
6 Tablespoons of Sugar
5 Tablespoons of Large grind Black Pepper
6 Teaspoons of crushed hot red pepper
2.5 Tablespoons of Garlic Salt (not garlic powder)
2.5 Tablespoons of Marjoram
2.5 Tablespoons of Basil
This will make a very good, slightly sweet, slightly hot, Italian sausage....the sugar or crushed red pepper can be added to or reduced according to your personal tastes. If you make it, let me know what you think.
For general sausage, I use the Legg's seasoning. You can find it at grocery stores and is cheap.A bag seasons 20# and is about $2.50. For the breakfast I do add more sage, and the Eyetalian I add more fennel seed. I usually add fresh parsley as well as a cup of red wine and some cheese.
You can do either a pan style sausage or stuff it into links. I can't find casings locally here in Tampa. I just order them. They will come packed in salt. You hydrate them in water and rinse them out. For breakfast sausage you want a narrower diameter, like a 22mm or so. ALso what is good with breakfast sausage is to add maple syrup to the mix before you stuff them
For summer sausage, you need the non edible casings. You can get them thru any sausage making company like LEM, sausage maker, bass pro, etc...You might try one of the kits. They come with the cure, seasoning and casings
For summer sausage, you need the non edible casings. You can get them thru any sausage making company like LEM, sausage maker, bass pro, etc...You might try one of the kits. They come with the cure, seasoning and casings
summer sausage has to be non edible?
E-bay speical $81
