Thread: Video: Making venison sausages

A quick throw together vid of my first attempt at making sausages..
A mix of 3 reds and a fallow off cuts yeilded 20kgs of sausages.

*15kg of Venison
*4kg of pork fat sausage meat
*Fresh sage, oregano and rosemary.
*15 of my fav dried herbs and spices
*One bottle of French Syrah
*Natural pork casings

https://youtu.be/Pj-iEDgmb8U

Nice work on the tying. Taste good? What would you do different next time?

Originally Posted by johnd

Nice work on the tying. Taste good? What would you do different next time?

Cheers.. Taste pretty good.. wife and kids love em so that's a win

Next time... dont attempt 3 deer at a time. Took an easy 8 hours!
Definately tie and cut into 5 or 6 as I go like you saw at the end of the vid, less breakages that way than making long runs then trying to twist and tie them all.
Towards the finish I worked out that a drinking straw jammed under the casings on the feed spout used as a snorkel worked great to bleed off air bubbles.
Would also grind the meat a little coarser in the italian style to get a better texture.
Lastly Id do smaller batches of different flavors..
Chilli, Garlic, liquid smoked, sweet paprika etc

Yep thats a good plan with the straw, a pin to prick them as you go is good too. Usually when you refill the chamber you end up with more air. Another tip is to have the meat fairly close to frozen when you do the first grind and if you use it to stuff the sausages like you've done, then as you say use a coarse plate.

15 KG's on your first go is a fair mission. If I may say, they did look to be a bit tight and maybe why you had breakages. I try to shuffle the skin along a bit quicker every 4th link ( or where you estimate it might be ) so that the skin isnt quite so full.

Yip like you spotted, the first lot were way too tight and caused problems for sure. I had it mastered buy the last batch