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HOMEMADE SAUSAGE
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BASIC GROUND
Ingredients:
5 lbs. lean venison
1 lb. pork back fat
2-4 Tbsp. salt
Preparation:
Grind the meat and fat thoroughly, mix in salt, and add
one of the seasoning recipes that follow. Keep mixture cold.
The following seasoning recipes are for the above quanti-
ties of meat. These are just a few suggested seasoning com-
binations. and spices may be modified to suit your personal
taste. Add seasonings to the basic meat mix and knead like
bread until thoroughly mixed. Keep cold at all times.
Salami seasoning
2 Tbsp. sugar
I Tbsp. cayenne pepper
1 tsp. ground cloves
I Tbsp. fine-ground pepper
2 tsp. garlic powder
3/4 cup dry milk (mix to a thin paste)
Sausage seasoning
2 Tbsp. sugar
1 tsp. cayenne pepper
1 1/2 Tbsp. ground chili powder
I Tbsp. garlic powder
1 1/2 tsp. ground celery seed
3/4 cup dry milk (mix to a thin paste)
Weiner seasoning
1 1/2 tsp. ground white pepper
1 1/4 tsp. ground coriander
1 1/2 tsp. mustard powder
Pepperoni seasoning
2 Tbsp. sugar
1 tsp. ground cumin
1 1/4 tsp. leaf oregano
1 tsp. thyme
1 Tbsp. cracked pepper
1 Tbsp. fine ground pepper
3 Tbsp. chili powder
1 tsp. whole anise
3/4 cup dry milk (mix to thin paste)
There are several methods you can use to stuff and cool
your meat mixes. You may either purchase casings or use
cans to shape the sausage. Dried casing may be ordered
from almost any butcher. They come in both large and small
sizes. If you use casings, you will need to make them pli-
ble by soaking in a solution of one pint warm water, one
Tbsp. of vinegar. and one tsp. salt for three hours. Rinse
casings thoroughly before stuffing, then cook using one of
following methods:
Oven method of cooking:
Place filled cans or stuffed casings on rack in baking pan
and bake at 325 degrees for 1-1/4 hours. Cool, package and
store.
RECIPES
Smokehouse method of cooking:
Hang in portable smoker do not allow
sausases to touch each other. Smoke at
160 degrees for about eight hours. Test
for doneness (internal temperature should
be 165 degrees). Remove from smoker.
refrigeate or wrap and freeze.
Personally. I prefer the smoking method
over the oven method, because smoke
cooking tends to develop more delicate
and tantalizing flavors in the sausage.
Keep in mind, however, that the flavor of
the finished product is governed entirely
by the type of wood used for creating the
smoke. Dry hardwoods, such as hickory,
maple and alder, are necessary for creat-
ing the smoke if a palatable flavor is to be
developed. This kind of homemade
sausage contains no preservatives, so it
cannot be treated like storebought prod-
ucts. It must be frozen if it is to be kept
for an extended period of time. lt should
keep for up to six months in the freezer if
sufficiently wrapped.
If you have never tasted deer or elk
meat sausage, there is a pleasant surprise
in store for you.
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