Sausage making is a wonderful way to spice up the wild game you are fortunate to bring home. If you don’t have experience, here is a recipe to get started. It’s easy—you don’t need grinders, mixers, and stuffers to try this recipe.
Venison is ideal for sausage, since it’s lean and takes on different spices and flavours well. Have your butcher grind your venison when you pick up your pork, and make patties instead of using a sausage press and casing. It’ll give you a taste of sausage-making, before you decide whether you want to acquire the gear to make traditional links.
Tip: Most of the fresh fry sausages turn out the best with a fine to a medium grind. With a coarse grind, the chunks are often too big and may cause your sausages to crumble when you cut them. Looking for more tips? Check out our article on Sausage Making 101.