Venison/Pork Swedish Potato Sausage

[Winterrider]

Few days of crappy weather enticed me to make some sausage.
10# Venison
12 1/2# Pork Butt
2 1/2# Frozen French Fries
4 Onions
25# Potato Seasoning

LEM in action

Bagged about 10#
Stuffed the rest into rings

May give the rings couple hrs light cold smoke tomorrow just for something to do.
Patty test was pretty good. Brother made some couple months ago and suggested that seasoning.

 

[tx smoker]

Those are some nice looking links. I do love the dark, rich color of them. Can't help but think they would be really god right off the smoker.

Robert

 

[gmc2003]

They look and sound darn near perfect to me.

Point for sure
Chris

 

[chopsaw]

Nice work bud . Links look great , and I like leaving some in bulk .

 

[JLeonard]

Yeah looks good!!!!
Jim

 

[Rafter H BBQ]

That’s top notch right there, nice job!

 

[Winterrider]

tx smoker , gmc2003 , chopsaw , JLeonard , Rafter H BBQ , SmokinEdge , drdon ,
Thank you all for the likes and comments, greatly appreciated !

 

[SmokinEdge]

What was your opinion of the flavor with that Walton’s mix? Also, did you grind the frozen fries, or cut them up?

 

[pc farmer]

That looks amazing.

 

[Winterrider]

What was your opinion of the flavor with that Walton’s mix? Also, did you grind the frozen fries, or cut them up?

It wasn't real heavy on flavor. The onions did put a little kick in there and yes, did grind fries and onions.

 

[Winterrider]

That looks amazing.

Thanks pc farmer

 

[SmokinEdge]

It wasn't real heavy on flavor. The onions did put a little kick in there and yes, did grind fries and onions.

Looks like you did a 3/16 or 1/4” grind? When I’ve dipped into potato sausage I’ve always used a 3/8” plate and ground everything through. Seams to hold the texture better, but any way you do it is always delicious. Again , nice work.

 

[Winterrider]

Looks like you did a 3/16 or 1/4” grind? When I’ve dipped into potato sausage I’ve always used a 3/8” plate and ground everything through. Seams to hold the texture better, but any way you do it is always delicious. Again , nice work.

Thank you for the tip !

 

[thirdeye]

Hmmm... using frozen fries as the potato component really has some potential.