Monthly Archives: February 2013

Making Venison and Pork Sausage

Hunting season was quite rewarding this year. I wound up with about 100 lbs of deer meat and 100 lbs of wild hog. Of course this meant it was time to make some sausage. I found my old sausage stuffer that is about 100 years old and set up my Kitchen Aid mixer with its grinder attachment. I ground up all the meat once with the course grinding plate and then again with the small plate. I also ground up 30 pounds of fatback. Fatback is excellent to use in sausage because it does not give a strong flavor. You can use it and still get the flavor of what is your primary meat. The ratios I used for the sausage was 4:1:5 Deer to fat to pork. This gave me a nice sausage that was not to fat. If I would have been using pork shoulder or Boston Butts I could have left out the fatback, but the wild hog is much leaner than pork that you will buy at the grocery store. I make many different type of sausage, breakfast, hot and mild, hot italian, polish, keilbasa, jalapeno and cheese, poblano, and chorizo. I will try to get up some of the recipes so everyone can give it a try. Here are a few photos of the process.

My old stuffer, I can only imagine how many sausageshave been stuffed on this old hand crank stuffer.

My old stuffer, I can only imagine how many sausages have been stuffed on this old hand crank stuffer.

Filling the hog casings with some keilbasa.

Filling the hog casings with some keilbasa.

Fresh Jalapeno and Cheese Venison Sausage

  • 4 lbs Venison
  • 1 lb Fatback
  • 5 lbs pork butt
  • 1/2 lb pork fat
  • 16 oz cubed sharp cheddar
  • 6 Large jalapenos, small dice
  • 6 Tbl Kosher salt
  • 2 Tbl black pepper
  •  1 6 oz can Tomato Paste
  • 1/4 c  Garlic powder

Mix salt, pepper, garlic and tomato paste with 1 cup cold water until dissolved.

Combine meat, fat, cheese, jalepenos and spice mixture together until well mixed.

Stuff into pig casings.

If you smoke it, add 2 tsp of Prague Powder #1 when you add the spices. Cold smoke for about 4 hours.

My smoker was about 120 degrees. Under 100 would be better but with my BBQ Pit i can not get it that cool.

Categories: BBQ, Entrees, Texas Style Cuisine, Uncategorized | Tags: , , , , , , | 1 Comment

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