Just done a nice Venison sausage and Pork belly mix. Course grind of 2.5 kg pork belly and 4.5KG Venison, then a fine grind. Refridgerating between cuts and grinds.
Weschenfelder game and Venison seasoning mix, 0.5KG of rusk and 1litre of cold water. Well mixed by hand. Refridgerated for a couple of hours.
Stuffed into 23 or 24mm Collegen casings evenly and Smoothed out by hand with plenty of ice cold water. Tied into 6's and hung in the fridge for a day/night.
Taken out of the fridge and cut into 6's and double bagged for the freezer.
This is by far my favourite mix.
Photo's below show the done mix, the sausages as they are being stuffed and the end product of them bagged into 6's.
Notice the lovely colour change of the casings in the fridge. Giving the sausages a chance to bloom, flavours to mingle and casings to dry out for packing.
When I have the time, I love doing it.
Weschenfelder game and Venison seasoning mix, 0.5KG of rusk and 1litre of cold water. Well mixed by hand. Refridgerated for a couple of hours.
Stuffed into 23 or 24mm Collegen casings evenly and Smoothed out by hand with plenty of ice cold water. Tied into 6's and hung in the fridge for a day/night.
Taken out of the fridge and cut into 6's and double bagged for the freezer.
This is by far my favourite mix.
Photo's below show the done mix, the sausages as they are being stuffed and the end product of them bagged into 6's.
Notice the lovely colour change of the casings in the fridge. Giving the sausages a chance to bloom, flavours to mingle and casings to dry out for packing.
When I have the time, I love doing it.
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