It's that time of year again!!

[lennyluminum]

Hunting season starts for me next weekend so lots of sausage will be getting made over the next few months.

What is your goto recipe for fresh venison sausage?

I have Italian, bratwurst , and Cajun sausage seasoning from sausage maker.com and I like them but what do you you guys like?

 

[lennyluminum]

Has anyone used the "king of all venison sausage" recipe from let's make sausage.com?

If so what did you think of it?

 

[reinhard]

I'm making some Chile dogs tomorrow but with pork and beef [I have to wait till November for venison].  That was popular with the guy's last year and of course polish and summer.  Reinhard

 

[cdn offroader]

Lenny, I used the king recipe last year, it was really good, probably one of my favorites, but i smoked it, not fresh.

 

[lennyluminum]

I can't do smoked sausage until I get the pic set up on my older mes analog cause I don't have the plug for it. My other smoker (gosm) won't hold temps low enough to smoke sausage.

I think I'm gonna give it try as fresh sausage and see how it turns out.

 

[cdn offroader]

Sounds good, be interested to hear how it turns out fresh.

 

[lennyluminum]

I made up the king sausage last night and will stuff it today after work. It really smells good I can't wait to try it.

I couldn't find crushed mustard seed so I bought whole mustard seed and crushed it up myself so I hope it turns out right.

 

[cdn offroader]

I know it's not required if you aren't smoking, but did you add the cure to the sausage?

 

[lennyluminum]

I know it's not required if you aren't smoking, but did you add the cure to the sausage?

No I didn't not add the cure. I did a test fry last night and was pretty good. Over all I'm happy with it. Next time I will smoke it

 

[crazymoon]

You can make a good venison summer sausage by smoking a bit and then finishing off in the oven @170 degrees  for 10 to 12 hours depending on the size and temp of the product. The Sausage maker has kits w/everything you need or you can mix your own seasoning and buy the casings ,I use the 3 1/2 x 24 which holds close to 5 pounds. You will get your smoky flavor and be able to control the temp later by using the oven. CM