ANSON COUNTY VENISON COUNTRY SAUSAGE
INGREDIENTS:
15 lbs. ground venison
10 lbs. ground pork fat
1 tablespoon crushed red pepper (optional)
1 tablespoon rubbed dry sage (use 3 tablespoons or more for a sage flavor)
1 quart warm tap water
8 oz. pkg. Legg's Old
Plantation Pork Sausage Seasoning Blend # 10 (no additional salt required)
Grind venison and pork fat using a 3/8
inch diameter plate hole pattern and then regrind using a 3/16 inch diameter
hole plate pattern. It is best to have your meat chilled to about 34
degrees F.
In a large bowl, add seasonings and 1 quart of warm
water and mix well. Add seasoning mix to the ground meat mixture and
mix by hand or use a meat mixer.
Stuff in plastic 1 lb. bags and
secure the end with a 1/2 inch hog ring or sealing tape; or use a 2 3/4 inch x 27 inch
length fibrous casing, yield approximately 5 lbs.; freeze and then cut the
casing into 1 pound size and vacuum seal and place in the freezer.
If you desire, you can add the seasoning mixture to the
meat after the first grind using the 3/8 inch diameter hole plate and regrind the meat and seasonings again
using a 3/16 inch diameter hole plate which will
better distribute the seasonings through out the sausage. Fry a patty
of the sausage and check to see if there is enough red pepper and sage;
adjust as needed. Frozen sausage's spices will mellow out over time
and the spice level needs to be a little on the hot side to begin with.
Package and freeze as soon as possible.
The "secret" to good
venison country sausage is use
enough pork fat.
You need about a 60/40 ratio of venison to pork fat in my
humble opinion.
Bill aka Mickey Porter 01-25-09 and updated on
12-09-2021.
A FEW PIXS TAKEN
I had two meat tubs of ground venison, Boston butt and
pork fat and added 1/2 the spice mixture to each tub.
I had to pack the 18 pound sausage stuffer two times
for the approximate 29 pounds of venison country sausage. I had not
used the stuffer since 2018 and the first fibrous casing I stuffed blew out
because I had too much pressure between the fibrous casing and the stuffing
tube with my left hand.
The balance of the fibrous casings were not a problem
as I reduced the pressure.
Stuffer cylinder with meat mixture ready to be inserted onto the stuffer
assembly.
STUFFED VENISON COUNTRY SAUSAGE
I will freeze the above 5 +- pound stalks of sausage and
then cut them into 1 pound lengths and vacuum seal the individual 1 pound
severing for later usage.
There was about 1/2 pound of sausage left in the bottom
of the stuffer and stuffing tube and pan fried it, of which it was
outstanding; a good mild to regular sausage seasoning blend because of the
extra 4 pounds of meat used.
THE NEVER ENDING CLEAN UP
After the meat grinder parts dry out, I will coat them
with silicone food grade lubricant and apply food grade grease to the shaft
of the grinder auger and get everything ready for the next usage.
NEW EQUIPMENT ADDED
I recently added a 50 # capacity Valley Sportsman manual meat mixer to my sausage making equipment
inventory.
I purchased a 50 # capacity Valley Sportsman brand meat mixer from the
Sausage Maker's
website and plan to
use on the next batch of venison country sausage and when I start using the Encapsulated Citric Acid to the meat mixture
instead of the product Fermento for my
Venison Summer Sausage - Cajun Blend.
The above meat mixer is capable of being power driven directly from
Valley Sportsman meat grinders, but don't plan to make an adapter to fit my
antiquated 2/3 HP meat grinder at this time.
Web page updated by Bill aka Mickey Porter on
01-05-2022.
MADE ANOTHER BATCH OF VENISON COUNTRY
SAUSAGE
I thawed out some Boston Butt that I had deboned and
several large packages of venison that was deboned, but left in large
pieces, therefore I cut the venison into pieces that would fit in my meat
grinder.
I used the above meat mixer for the first time and it
worked great!
The above meat mixture has not been mixed yet, but as
it came out of the meat grinder.
I used a one (1) inch diameter stuffing tube on my 18
lb. stuffer and I stretched the plastic meat bags pretty good, putting way
more than one pound of sausage into each one. I blew a couple of the
plastic bags out by applying to much hand pressure between the plastic bag
and the stuffing tube. It takes some finesse to get the pressure
exerted just right and that comes from experience which I don't have with
these plastic bags.
I will give the sausage a taste test in the morning
since I plan to do sausage gravy and biscuits for breakfast.
Web page updated by Bill aka Mickey Porter on
06-17-2022.
SAUSAGE AND HAM BISCUITS
My bride and myself enjoyed a brunch of country ham and
sausage biscuits. Didn't have to worry about the dishes clean-up!
Web page updated by Bill aka Mickey Porter on
07-06-2022.
GOING BACK IN TIME
I still have fond memories although at
the time it didn't seem "fond" of processing our own hogs and cleaning out
the intestines of Mr. Pig to stuff the sage and red pepper sausage into the
hog casings. It took the better part of a day to do all the processing for
a couple of large hogs weighing from 200 to 600 lbs. each and a Yorkshire
will go grow much heavier than that in a single season. My Uncle
Douglas
Ross Coley was in charge of this and wish I had paid more attention to the
details but that is youth for you! Most everything was used except the
hog's squeal and hair. Finished products such as salt and sugar cured hams,
hot link sausage, liver pudding, liver mush and souse meat to name a few of
the items; even the brains for fresh brains and eggs...go ahead and grin or
squirm.
Check out my
sausage making short story out for additional information about sausage
making.
ANOTHER 25 LB. BATCH OF VENISON
COUNTRY SAUSAGE
I used a different plastic bag for stuffing one (1)
pound of sausage, however you can stuff at least 1 and 1/2 pounds. I
stuffed 17 and 1/2 bags of sausage which averaged out to about 1.47 pounds
per bag. The bag is misleading since I used ground venison instead of
pork, but did add the 10 pounds of pork fat/trimmings per my recipe.
I also used a much smaller stuffing tube and did not
experience any blow outs of the plastic bags. The red sealing tape
worked great and didn't use any hog rings to seal the end of the
plastic casing.
I fried out what was left in the bottom of the stuffer
and stuffing tube on 03-14-2023 and it was outstanding!
Web page updated by Bill aka Mickey Porter on
03-13-2023 and 03-14-2023
LEAVING ON A
SPIRITUAL NOTE
If you do not know Jesus Christ as your Lord and Savior, please take this
moment to accept him by Faith into your Life, whereby Salvation will be
attained.
Ephesians 2:8 - 2:9 8 For by grace are ye saved through faith;
and that not of yourselves: [it is] the gift of God: 9 Not of works, lest
any man should boast.
Hebrews 11:1 “Now faith is the substance of things hoped for, the
evidence of things not seen.”
Romans 10:17 “So then faith cometh by hearing, and hearing by the
word of God.”
Open this
link about faith in the King James Bible.
Romans 10:9 “That if thou shalt confess with thy mouth the Lord
Jesus, and shalt believe in thine heart that God hath raised him from the
dead, thou shalt be saved.”
Open this
link of Bible Verses About Salvation, King
James Version Bible (KJV).
Hebrews 4:12 “For the word of God is quick, and powerful, and
sharper than any two edged sword, piercing even to the dividing asunder of
soul and spirit, and of the joints and marrow, and is a discerner of the
thoughts and intents of the heart.”
Romans 6:23 “For the wages of sin is death; but the gift of God is
eternal life through Jesus Christ our Lord.”
Romans 3:23 “For all have sinned, and come short of the glory of
God;”
Micah 6:8 “He hath shewed thee, O man, what is good; and what doth
the LORD require of thee, but to do justly, and to love mercy, and to walk
humbly with thy God?”
Philippians 4:13 "I can do all things through Christ which
strengtheneth me."
