I'ts spring time and time to make fresh sausage to be simmered in beer and onions and then get the grill marks. I made 25 pounds using 17 pounds of pork butt and 8 pounds of venison. I have made some from scratch but i found a pre-mixed seasoning from the guys at my local Cub store that they get from WItt's. I bought some of there's at the service case and liked them so i started to use the seasoning. I do add one T of red pepper flakes, 4 big T of diced garlic, and 5 cups of dry powderd milk. here are some pics--
A close look at course ground venison and pork.
After the meat is ground through the course plate i sprinkle the powderd milk on top of the meat. In the container i have 5 cups of cold water, garlic, seasoning, and pepper flakes that i will stir well and pour over the mix.
This is how it looks after it is all mixed together. At first it seems there is too much water added but after mixing it all the mix has a sticky texture and that's what i like to see. Must be doing something wrong with posting these pics because now you have to go to the top again. Here is the mix going through a medium plate.
Ready to be stuffed with hog casings.
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