Thread: Anyone willing to help/share Venison Sausage recipes??

@Willie and @P38 I have the same in black. I had only used it to make mince until last weekend, when I made my 1st lot of sausage (with goat):



Used hog casings as sheep ones don't fit on my stuffer tube. I ordered them off this guy: https://oskarbutcher.co.nz and he emailed through a bunch of recipes and instructions on how to build a cold smoker.

I added 30% pork backfat, which is reccomended as the minimum and you can go as high as 50% fat.
Main thing is keeping the meat, fat and mincer cold while grinding. I found keeping the metal bits in the freezer for an hour before hand helpful.

This book was awesome and gave me all the advice I needed: https://www.bookdepository.com/Charc...mOZhoC0Ovw_wcB

You could try this guy if you don't want to fork out for a book. Can be a little hit and miss, don't get me wrong some of his recipes are awesome (but others less so):
Sausage Recipes - How to Make Sausage

Good luck