Did a 25lb batch of venison/pork sausage. Went 50/50 with a buck from last year and Boston butt. I used a new blend from Walton’s, smoked Gouda Ancho portobello. I added my own smoked Gouda, a blend of gourmet dried peppers as well as some fresh red bell pepper. I used natural hog casings (30-35mm) and soaked them overnight. This was a fresh sausage, pretty straightforward, but I took some pics along the way.
I ran the meat through the grinder 2x, using the 3/16” plate. Made sure i was working with super cold meat and equipment.
My dry seasonings
This was my dry pepper blend. I used 6 Tablespoons, 3 of each blend.
Nice red bell peppers and my home smoked Gouda. I thought it would make the seasoning blend pop.
All meat ground and all ingredients added to the party. I used 1pint cold water, and added a splash of balsamic vinegar, because in the seasoning packet description, they mentioned balsamic vinegar in the blend as well.
All mixed ready to be stuffed.
Little fry test. Full of flavor, lot going on but really tasty!!
And here they are all linked up, and ready to go for a nap In the fridge. I fried up the little bit that was still in the stuffer as I cleaned up. The more I eat this sausage, the more I like it. Thanks for looking!
I ran the meat through the grinder 2x, using the 3/16” plate. Made sure i was working with super cold meat and equipment.
My dry seasonings
This was my dry pepper blend. I used 6 Tablespoons, 3 of each blend.
Nice red bell peppers and my home smoked Gouda. I thought it would make the seasoning blend pop.
All meat ground and all ingredients added to the party. I used 1pint cold water, and added a splash of balsamic vinegar, because in the seasoning packet description, they mentioned balsamic vinegar in the blend as well.
All mixed ready to be stuffed.
Little fry test. Full of flavor, lot going on but really tasty!!
And here they are all linked up, and ready to go for a nap In the fridge. I fried up the little bit that was still in the stuffer as I cleaned up. The more I eat this sausage, the more I like it. Thanks for looking!
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