Couestracker Report post Posted December 12, 2007 I've been making sausage from my Javelina for a couple of years, have not tried venison yet (got to get a deer first!) but will when I get one. I got the recipe off the internet, it's Italian Fennel Sausage and it's very good for spagetti or lasagna. I've been told by others tasting it that it's the best spagetti they ever had. I figure if it's good with Javelina, it's gonna be even better with venision. 2 lbs javelina 1 lb of pork sirloin 3/4 lb pork fat 4 cloves minced garlic 2 tbl spoons of fennel seeds 1 tbl spoon ground pepper 4 tbl spoons kosher salt 1 tbl spoon dried oregano 1/8 tsp ground all spice 1/2 cup dry red wine (optional) Just grind meat, mix in ingredients regrind and package. I make it bulk, wrap 1 lb in butcher (freezer) paper. Couestracker Share this post Link to post Share on other sites
iwannakillsomething Report post Posted December 15, 2007 man even tho it is mid night i feel like bratworths!!!!! thanks guys hahahahaha Share this post Link to post Share on other sites
juststan Report post Posted December 21, 2007 Amanda I make my own sausage every year If you go to LEMPRODUCTS.com they have every thing you would need The sausage mix is great I mix about 1to1 or a little less of ground pork to your deer because most deer meat has very little fat in it 270user ps I E-Mailed a couple of pictures and a short story about my Coues that I got opening day and have not seen it posted yet did I do it wrong or maybe you did not get it or I am looking in the wrong place tx Stan Share this post Link to post Share on other sites
Big Tub Report post Posted December 14, 2015 So Amanda, are you still doing sausage? Lessons learned? Share this post Link to post Share on other sites
muledeerarea33? Report post Posted December 14, 2015 So Amanda, are you still doing sausage? Lessons learned? 8 years later? I'm sure she figured it out or went to Denmark! 1 Share this post Link to post Share on other sites
CouesWhitetail Report post Posted December 14, 2015 Yes I do! I love making my own sausage! Mostly I make it loose rather than in casings, but I make bratwurst in hog casings too. The loose sausage i put in ziplock bags and freeze in one pound batches. Then thaw as needed for burgers or pasta sauce,etc. The brand of casings I used were Natures Best.....they work great. I buy a pork butt roast and remove the big thick slab of fat and don't use that in the sausage because it gums up the metal screen/plate that the meat comes out of. The pork butt/shoulder roast has a good amount of marbling in it and so I cube that up and mix it about half and half with venison. That gives me more sausage and adds some fat to the mix. 1 Share this post Link to post Share on other sites
8OWHUNT247 Report post Posted December 14, 2015 Keep everything as cold as possible.. I freeze the metal pieces of the grinder before use. This help keep the fat from rendering during the grinding process. Have fun!! 1 Share this post Link to post Share on other sites
8OWHUNT247 Report post Posted December 14, 2015 Oh LOL.. I just saw dates of this thread.. Share this post Link to post Share on other sites
