Making venison sausages

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tom.h

Well-Known Member
Hey,

I shot a nice red pricket with Stan from (Devonreddeer) and I’m looking to turn lots of the meat into sausages.

From some youtube research I think I need:

- Venison game sausage seasoning
- rusk
- pork belly and Pork back fat.
- Natural hog casing

i’m curious where people buy these things. I assume ordering online for the rusk, seasoning and hog casing?

maybe butcher for the pork fat and belly?

thanks,
Tom
 
Weschenfelders is very good for sausage supplies, though their seasonings do tend to attract some criticism for being overly salty - I certainly find them to be so.

You can make up your own seasonings if you prefer, though you may decide it is too much faffing about!

I use this recipe, and people keep coming back to buy more:

www.spice-mixes.com

Pork Sausage Seasoning | Fab Flavours For Your Homemade Sausages

Learn how to make a pork sausage seasoning in just minutes using a mix of flavour-packed herbs and spices that'll add fabulous taste to your homemade pork sausages
www.spice-mixes.com www.spice-mixes.com

For the pork and the casings just speak to your local butcher - mine happily supplies me with both.

Personally I’ve never bothered with rusk.
 
Last edited:
I don’t have the Trespade but rather the Buffalo. Trespade mincers get very good reviews.

I’ve not seen the Kitchen Aid, but simply reading the words “sausage maker attachment” makes me feel you’d be better off with something purpose built.

Prior to the Buffalo I used a Kenwood with a mincer attachment, and then a cheapish mincer from Amazon. There really is no comparison. A dedicated mincer will (ahem) make mincemeat of a deer.
 
The smaller , let's say domestic, mincer are not the best for forcing the mince into the casings. In most cases you need to use the plunger to force mince down and into the case. I have tried all sorts and given up. Buy a dedicated sausage stuffer, you'll take the stress out of it all.
Even easier, like I now do, I get all the dices meats and the mix, take to my local friendly butcher and for a small fee, I get professional made sausages. No stress, no mess. I don't even mice the meats either. I do like a friendly local butcher
 
If you want the easy route just buy the weschenfelder Hunters Feast or Firecracker complete mixes. All you need in a bag expect your veni and pork fat. I buy local minced pork shoulder.
 
For small quantity's weschenfelders are good , a pack of their venison and game sausage does 20lb sausage hog casings on plastic tubes 40lb approx per pack of 4 and small bags of pinhead rusk . I like the venison and game sausage seasoning i use 7 lb venison 1 1/2 lb wild boar or pork trim 1 lb iced water 1/2 lb rusk 4oz seasoning and for a smooth sausage 1 lb black pudding . Dice all meat season leave for an hr in chiller Mince twice 6mm plate add rusk and mix and mince again . Weschenfelders mini sausage stuffer is about the best for 5lb batches per fill .
 
Try this recipe
CA45F850-284A-48ED-954B-754F4C2AE41C.jpeg
My mrs does not really like venison that much but she likes these.
these are the casings I buy, I prefer them to the hog casings

2 x 19mm Chipolata Collagen Sausage Casings

Easy to use edible sausage casings – made from beef collagen.For hand link use only.Odourless & flavourless for use with all meats & alternatives.Use straight from pack – no soaking needed...
www.tongmasterseasonings.com www.tongmasterseasonings.com
 
Tom, another option for sausage/curing supplies is Sausagemaking.org
They stock all you'll ever need.

Btw, rusk doesn't improve the quality of a venison sausage - it is a way for the sausage to hold more water and fat so actually a quality-cutting ingredient, cynically used by most butchers and sausage manufacturers to increase weight and therefore profit. If you use 2/3 lean venison and 1/3 fatty pork you don't need any rusk at all and therefore you will produce a far superior product.

Also think twice about so-called 'mixes' - as they are full of all kinds of nasty chemicals. You will produce a much better 'Gourmet' sausage if you use high quality fresh herbs and spices, so produce your own 'mix' to your own taste.

Finally, most sausages are far too salty. I use just 1% salt (most commercial sausages will have 1.3-1.5% and often even more) and find that plenty. Those who enjoy my sausages (and BURGERS!) are not complaining.
Saying that, those who are weened on salt and fat junk & comfort food may struggle when they get the mouthfeel and taste of real meat in a real sausage. Some are so used to the cheap, nasty supermarket product that they think there is something wrong with the real thing!

Enjoy the sausage-making, a lovely hobby as an extension to shooting/hunting.
 
+1 on Erik's post. The right mix of fat to venison is important. I've settled on the same - 2/3 venison, 1/3 pork back fat. I don't like using belly / pork mince etc as it's not got enough fat in. I rang a couple of local butchers last time I needed some and they were happy to supply, although from memory one of them wanted something like £12/kg! They do use it in sausages themselves, so don't expect it for nowt but I usually pay a fiver a kilo.

Keep your fat nice and cold and also the mincer head itself (stick it in the freezer for half an hour before you start) - give much better mince of the fat itself.

I use a Trespade mince and separate sausage stuffer - much easier than trying to stuff with a mince and attachments.
 
willie_gunn said:
Weschenfelders is very good for sausage supplies, though their seasonings do tend to attract some criticism for being overly salty - I certainly find them to be so.

You can make up your own seasonings if you prefer, though you may decide it is too much faffing about!

I use this recipe, and people keep coming back to buy more:

www.spice-mixes.com

Pork Sausage Seasoning | Fab Flavours For Your Homemade Sausages

Learn how to make a pork sausage seasoning in just minutes using a mix of flavour-packed herbs and spices that'll add fabulous taste to your homemade pork sausages
www.spice-mixes.com www.spice-mixes.com

For the pork and the casings just speak to your local butcher - mine happily supplies me with both.

Personally I’ve never bothered with rusk.
Click to expand...
Plus one for no rusk
 
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