My husband I have some of the best neighbors ever! We have had some great times together and at times, we have supported each other though some very difficult life experiences too. Life would not be half as much fun with out good friends.
John and his family love good food just about as much as I do. We have enjoyed cooking together over the past few years and we recently got together to make home-made brats and Italian sausages. 25 lbs of sausages that is! At the time we had our friends from France saying with us and John and his family do Foster care, so there is always a crew of hungry mouthes to feed.
They waited patiently while we slaved over mega pounds of meat!
We grind-ed forever! 25 lbs takes a while but you can buy it all ready ground and the recipe only calls for three pounds. We just like to cook big!
Here we are getting the casings ready …OK, John is getting the casings ready and I’m screwing around.
Look out for air bubbles
Here is the recipe for some excellent venison sausage.
3 lbs ground venison, Do not add venison fat! That is where most of the wild flavor comes from.
3 lbs of ground pork about 70/30 or 60/40 meat to fat ratio
2 tablespoons of pickling salt
2 tablespoons of onion powder
1 tablespoon garlic powder
2 tsp nutmeg
1 tsp ground pepper
2 tsp crushed red pepper flakes
1/4 cup dry milk powder
1/4 cup water
Natural hot dog casings or larger ones if you prefer. We even enjoy them made into patties and skip the casings. I also suggest tasting the sausage by frying up a portion before you stuff it. that way you can adjust the spices if necessary.
Mix all ingredients together and let sit for 4 hours or over night to let the spices meld if you are going to eat it soon.