Sausage Making 101

Making sausage date back to the 15th Century and started to utilize all of an animal. Salt, cure, and spice were added for flavor, as much as efficient butchering practices. Less appetizing cuts of meat were salted, ground, and stuffed into scraped and rinsed intestines. The links were smoked and air-dried and were one of the first forms of meat preservation.

All venison is ideal for sausage making as it is lean and holds the flavor of spices. Making sausage is easy and rewarding, so here are some tips.

 

Ground Meat

Grinding your meat is economical and quickly pays for the equipment. However, anyone wanting to dabble in sausage-making does not have to purchase a grinder to make sausage. Consider having all your ground meat done at a local butcher. With a sharp blade and knife, the professional-grade grinder will ensure quality and consistency. Have the ground meat packaged in two- to five-pound burger bags. Purchase some regular ground pork. Since lean pork has reduced fat, make sure to get regular pork, which helps bind and provide moisture. The front shoulder of a hog, known as a Boston Butt, is ideal, having the perfect blend of meat and fat to make sausage.

Salt

Salt is an essential ingredient for sausage making. It adds flavor, kills bacteria, and can act as a preservative. Regular table salt will work, but Kosher salt is a finer grind with the perfect size of crystals for drawing out moisture from meat. The name comes from the use of this salt in the koshering process. Curing salts are used when smoking or processing sausage. Regular salt, along with nitrites and nitrates, prevents botulism and can slow meat spoilage.

Flavor

The flavor in sausage comes from spices, herbs, fruits, and vegetables. Garlic is common and is a staple ingredient in kielbasa. Black pepper and sage are the base for most breakfast sausages. Apple, onion, peppers, and dried berries are all excellent options. Smoked paprika, cumin, fennel, nutmeg, and thyme are a few options to create a sausage to tantalize individual taste buds.

Equipment

You do not need grinders, mixers, and stuffers to get started. Fresh sausage is easy to make and can be formed into patties or rolled in waxed butcher paper. Use bags to make a chub that can be cut into patties. If you do get a stuffer and make sausage, you can still take it to a butcher to smoke until you can afford one.

Kits

If you have never made sausage, consider purchasing a Hi Mountain sausage kit and get everything you need in one box. It is an excellent way to introduce yourself to sausage making, with complete instructions.

Fresh Sausage Recipe—Garlic and Pepper

7 lbs. ground venison

3 lbs. ground pork shoulder

6 Tbsp. salt

1 Tbsp. ground black pepper

2 tsp. marjoram

4 cloves fresh garlic, pressed

1 ½ cups cold water

½ tsp. cayenne pepper (optional for those who like heat)

 

Directions

  1. Grind the meat with a 3/16-inch grinder plate and mix in spices and water until completed blended.
  2. Sausage mixture can be stuffed into 28-32 mm hog casings and linked 6 inches in length. The meat can also be pressed into patties for frying or grilling.

Cooking

These fresh-fry sausages are best done in a Camp Chef cast iron fry pan, ensuring the sausage casings are browned, adding extra flavor. Add a tablespoon of cooking oil, and place cold sausages in the frypan and turn to medium-high heat. When the sausages start to sizzle, reduce heat to medium, turning every couple of minutes. With a high percentage of lean venison, these sausages will cook in 10 to 12 minutes.

Readers interested in meat processing equipment can receive a 20% discount at www.WestonSupply.com by entering the promo code BFENSON22 at checkout.

 

 

5 Top Single-Pin Sights for Bowhunters
Spring Hunting Giveaway
Wilderness Black Bears
2022’s Top 6 Hunting Bows

New Content

  • Profiles in Firearms: Rossi R92 Triple Black

    Rossi brings THE iconic lever action pistol caliber carbine into the 21st century by Rob Reaser It doesn’t matter whether you are an Old West buff or simply appreciate the impressive engineering that goes into firearm construction, grab a handful of lever-action rifle and the response is always the same. “That’s cool!” The reason lever-action … The post Profiles in Firearms: Rossi R92 Triple Black appeared first on Shoot On.

  • TESTED: Walker’s Silencer BT 2.0 & Razor XV 3.0 with Bluetooth

    Break a leg or slice your hand, and both will heal. Damage your hearing, even a little, and you’ll never get it back. Like climbing into a treestand without a safety harness, there’s no excuse for heading to the range or woods without quality hearing protection/enhancement devices. by Jace Bauserman When I was 17-years-old, I … The post TESTED: Walker’s Silencer BT 2.0 & Razor XV 3.0 with Bluetooth appeared first on Shoot On.

  • NEW! TRUGLO XR-Series Micro Red Dot Optics

    Whether you’re looking for a low-profile optic for your AR or a micro red dot for your EDC pistol, the new XR series from TRUGLO has you covered by Rob Reaser We’ve tested and used numerous optics from TRUGLO over the years, including most of their red dots. Admittedly, these have fallen into the “price … The post NEW! TRUGLO XR-Series Micro Red Dot Optics appeared first on Shoot On.

  • Taurus G3XL Giveaway

    Taurus G3XL Giveaway The post Taurus G3XL Giveaway appeared first on Shoot On.

Born Hunting