Anyone interested, post your deer sausage recipes. Deer summer sausage, hot sausage, sweet sausage, deer sticks, whatever you like. I don't really have any or I would post first. It may help others out that are looking for good recipes.

I make a venison apple sausage that everybody seems to like. 20% pork trimmings mixed with ground venison and about one small apple per pound of mix. I like a coarse grind.

The seasoning I can't help with. It is a proprietary mix created by Woody Boyer after he returned from WWII and started a general store at Boyer's Junction. The store is still there as is the butcher shop. And the mix is still proprietary. I've tried reasoning and cajoling Woody and the butchers for decades but they still won't tell me the ingredients. I do know coriander is one of the main ingredients and there is very little or no sage which makes it different from lot of seasoning mixes.

I used to do half in natural hog casings and half patties. Almost everybody prefers the patties so now we pat up hundreds of quarter-pound patties.

Hi mountain jalapeño summer sausage kit. Add hi temp cheese and follow directions. Hard to beat right there. We do breakfast sausage on occasion that is leggs #10 at a slightly stronger rate than suggested. Prefer to make it with pork, but good with venison too

Don't know the recipe but we take our venison to an old style meat market where he cold smokes our sausage and it is coarse ground. We then hang the sticks for various lengths of time to "age" them. We liked the sausage last year so we took more lbs. there this year.

Bryce

PS Seasonings thats where I order from best I have found for sausage, hot dogs and ring bologna a friend said there jerky Season was Bland but I have not tried it.
Love the garlic summer sausage and jalapeño summer sausage.
I also add cheese to mine.

Buy the Sausage Makers book, he is from Buffalo NY. Great recipes and he sells spices and meat processing equipment.

I hope this thread takes off. I’ll get mine out in next couple days and post some pics of them.
We do a non traditional German frikadillar sausage and summer sausage

I have used their book and equipment for many years. Good spices premixed. I do use about half again as much spice as the recipe calls for. Great stuff.

I have a lot of deer meat in the freezer right now that’s waiting to be made into sausage! Going to be the first time I made it myself. Always had a butcher do it for me, but I think they add too much of the nasty meat, silver skin, and fat since they’re charging per pound.

I think I can make a better quality sausage myself, just need a good recipe. My uncle makes his own, but won’t share the recipe lol.

I really like the Hi Mountain kits and have had really good luck with them, my favorite with deer was the German sausage one mixed 2 to 1 with pork but. I tend to make summer sausage with elk just because its 30 lb batches

Absolutely, you can make better quality sausage. Most big deer processors in my area, (cut 2000 + deer annually ) if you have them make sausage , you will not get your own deer meat. They make huge batches and you pay by the lb.,and all sausage meat from multiple deer are in the mix. So you could get somebody else gut shot, etc.., poorly handled from the field, venison. Not saying it happens all the time, but they will not guarantee the sausage you receive is from your deer.

I do the exact same with bear meat and venison:
Here is how to make summer sausage:

Here is how I make loose ground breakfast sausage:

Yup my thoughts exactly!

Son and I just mix up a 25lb batch of venison sausage Sunday. I ran it in the smoker yesterday and we vaccum sealed it today. This batch was 15 lbs venison 10lbs pork butt.



I have posted different things we have made in the past.
I also did a couple batches of venison jerky in the dehydrator.
As for the recipes I use. The jerky I did with a marinade recipe I got on the net and tweaked to my liking. First batch had both capoltla and ground red pepper in it. Was little to hot for me so sent it with my son. Second batch I left those two pepper out. Just did ground black pepper. Much more to my liking.
Back to the venison sausage. For most of that we have found a mix we like from company called Home Butchering Supply.
Looks like this.



I've also posted in the past about the trail Baloney Seasoning. This has become our go to for ring Baloney.


I also use a couple of seasoning made by PS Seasoning. I'm currently using their Honey BBQ and Whiskey old Fashion snack stick seasoning. Along with their chilli dog seasoning.
A person could probably figure these out and mix everything them selves. I actually did some of that years ago with aller batches I made. It is I believe easier to try different things already put together by these people. That's not to say I don't tweak it some times. Like the chilli dog mix we use the full spice pack for 25lbs meat but only do 20lbs of Weiners. The we also add high temp cheddar make them chilli cheese dogs.

Mac

I also use a mix from home butchering supply. It’s call blue ribbon and is excellent! I mix my sausage venison 60/40 with pork butt in 25# batches. The more fat, the better! I chunk both the venison and pork into 1 inch cubes and mix the seasoning into it in a large food grade tub. I let it sit 24 hours, mixing it three times about every 8 hours. I double grind it before stuffing the casings. After the first grind, I sprinkle some extra mustard seeds and mix in by hand before the second grind. Smoke it to your liking. It cannot be beat!

Yep the venison to pork ratio is how much of what you like. I made sausage in past with straight venison. It's definitely not for everyone very dry. I haven't done that though in years.

I like to put the extra whole mustard seed in after the final grind.. LoL.Ive gotten so used to picking them out of my teeth. Don't want to damage any in the grinder so they don't get caught.

Mac