All the shared wisdom of the great TBH sausage makers was...

[ny bowhunter]

...wiped out with our loss of the archive database. I remember all the great threads on making sausage, e.g. Howard, and am saddened that all that shared information went up in a puff of smoke.

I'm ready to take my first swag at making venison sausage and need:

1. Advice
2. Recipes
3. Pictures

Let's get the archive built back up by starting with this thread

Thanks all.

Jordan

[ny bowhunter]

Pretty please

[Javelin]

Only suggestion I got is grind the meat more finely than most do for sausage. My neighbor made me some sausage out of the doe and hog I killed a few weeks ago and ground his meat unusually thin. It is the best sausage I ever ate, granted I have never had any of Howards famous sausage

[TXJon]

Look here: http://www.wwf5.com/stuffers.com/wec...e_recipes.html

You need Adobe to see it, but there are 138 pages of sausage recipes. It will blow your mind. I don't know if they have Howard's in there

If you can't get it to open, let me know, I'll email it to you.

I made the hot italian a few weeks ago, 50/50 venison/pork butt, and it was outstanding. I have another recipe for a grilling sausage that is some of the best sausage I have ever eaten, but it is a huge hassle to make. If you really want to spend a couple days making sausage, I'll give it to you, but it is a PITA.

[TexasCanesFan]

...wiped out with our loss of the archive database. I remember all the great threads on making sausage, e.g. Howard, and am saddened that all that shared information went up in a puff of smoke.

This was the exact same thing I thought of when I read that the old threads were gone for good!!!!!!!!!!!!!!!!!!!!!!!! There was some dang good info in those old threads!!!

[Bill]

I was coached on that (those?) threads before the TBH crash of 06. I ground 40# of blacktail venison with 18# of pork butt (shoulder, which is fatty). We did 4 batches, so in each we'd throw in some venison, then some pork, etc.

I mixed in mild sausage spice mix, then did some as-is (mild), some with red pepper (hot), some with habernero pepper/cheese, and some with julienned (course chop in the bottle) sundried tomatoes in olive oil. Brought them to my son for this 21st birthday in college and no complaints yet!

[ny bowhunter]

Thanks!

TXJon, that pdf file is amazing!