Sausage

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Nsghunter

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My family and I enjoy breakfast and Italian sauage (links or ground/patties we don't care)

I was going to use venison with pork but had a few questions;
1. what type of pork to add.
2. what ratio of pork to venison?

I will be adding fat to the mixture to reach a 15-12% fat content.

How do you grind the meat into sausage. As in, simply coarse grind venison and pork separately then re-grind them coarse together or maybe through a stuffing plate? or should I add pork venison pork venison as I grind?
 
You can find the 3 pound package of bacon ends in the grocery store. It's not nearly as expensive as regular bacon.
 
Typically, you'll want to use either a Boston butt, as it's boneless and a little fattier than a shoulder. But I like using fresh pork bellies. For sausage, you'll want to use a product that hasn't been previously cured or smoked, as it'll change your flavor and salt profile.

For 5 lbs of venison, I would use a 3 lb boneless butt, or 2-3 lbs of belly. That way, you won't have to add any separate fat. 12% - 15% is a bit low for a sausage patty....generally, you can expect to be north of 20%. But I'd start with just the pork and venison meats first.

Cube each meat into 1" cubes, freeze until stiff (not solid), and mix both meats together in your largest die. If the fat content doesn't look like you want it to about halfway through, chunk up some of the fat you were going to use and run it through with the remaining meat mixture.

Mix it all to well combine, then season it, partially freeze it again, and run it through either the largest die again, or the next size down. That ought to get you a good mix.
 
I use pork butts for sausage. Wait till they go on sale and stock up and freeze them. They are about perfect for sausage due to their 70% lean to 30% fat ratio.
 
I told my wife to pick up some bacon ends at the Kroger the other day. She returned home with the funniest story. The chief butcher was out at the time and a substitute butcher was trying to fill his shoes. After looking through the pork section with zero success, My wife asked the substitute butcher if they had any bacon ends. After a brief pause and head scratching, he said, "Yeah, I think we gots a few left". He then walked her to the chicken section of the meat counter and said, "Just as I thought, they is right there next to the fryers", as he pointed to the baking hens. Frustrated, My wife tried again to explain what bacon ends were and that we wanted some to grind up with our venison. He scratches his head again and says "Sorry Mam, them there bakin' hens is all we gots". :roll:
 

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