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Venison sausage suggestions?

Matt

Active Member
932
258
61
Norton, OH
#1
Anyone have any suggestions on recipes and procedures? I have about 60 lbs. of meat to work with. I am thinking I want to do some in summer sausage, some in breakfast sausage and some in italian sausage. I have found plenty on the internet, just figured I would ask you fine fellers. I plan to smoke the summer sausage.
 

Matt

Active Member
932
258
61
Norton, OH
#4
I ended up just picking up some seasonings at Gander. Gonna make some summer sauasage, italian sausage, breakfast sausage, plus I picked up some high-heat chedder from the butcher and I'm gonna make some chedder brats. Should be completely done this weekend. I have had a few setbacks this week. One including accidentally sticking a butter knife too far down into the grinder to dislodge meat. :smiley_armscrossed: Stupid cheap plastic gears....