It doesn’t sound appealing, I know. 2nd batch I used your recipe, heated it up with more cayenne and crushed red pepper, and it’s awesome. First time I used a store bought seasoning packet and the sausage tasted like burnt plastic. The No. Sheep casings (sometimes called "lamb") are smaller in diameter than those made from hog intestines, from 3/4 to slightly over an inch. Natural casings are sporadically shaped because the intestines are scraped on the inside and out. There are a variety of casings available and you should know which one to use to get the best taste. The venison sausages used in the recipes below are made from Scottish red deer meat. With the use of this video, hunters can spend a fraction of this cost to make their own delicious, home made Deer Sausage, Deer Snack Sticks and Deer … The intestines mainly come from pigs, cattle, goats, sheep, and sometimes a horse. I once was gifted with a holiday meal of Chitlins (with all the side dishes, like corn bread, Okra, etc) and while I quailed at eating that sort of Southern Cooking, it was actually pretty good. To fill, use stuffing attachments for your meat grinder and pack tightly into casings. This method of encasing sausage has been around for centuries—although machinery has replaced the need to clean the intestines by hand before use—and is the only form of casing that can be used in organic sausage … These are commonly used for smaller sausages like breakfast links. Sausage casing is the skin like container that we use for wrapping the sausage meat. Personally I use 70% venison, 20% 82-20 ground beef, and 10% pork butt. If using casings, follow instructions for the type (run water through animal casings). Sausages made at home are commonly cased in sub-mucosa – the intestines removed from the cow, sheep or pig. We charge $2.33/lb to make Deer Sausage, $7.00/lb. Venison Sausage and Spicy Mushrooms With Pita Pocket and Salad; Venison Sausages With Fusilli Pasta in Tomato Sauce; Venison Sausages With Egg, Chips and Beans; Venison Sausages in Spicy Peppers Spanish Tortilla I feel lucky that my google search took me to your site first. Personally I feel beef is closer to venison taste wise if I wanted pork sausage I wouldn't even bother with the venison … You can order casings online if it is hard to find them locally. But keep in mind this is a very natural method of encasing sausage that has been used for centuries. To stuff and cook the sausage, you can use casings available from a local meat processor or aluminum foil wrapping. The loin has a layer of fat on the outside that you need to peel off. The backstrap or loin offers a choice piece of deer meat that can be used for steaks or sliced into muscle-meat jerky. Twist and dry intestines to use as cords. For some delicious venison recipes, check out our post “Favorite Venison Recipes.” Using the Innards (Organ Meat and Entrails) Intestines, after being thoroughly cleaned and dried, can be used as natural sausage casings. Also, deer hunters gut the kill and leave it for the scavengers. Everyone is bragging on it. To prevent that, plan on adding as much as 30 percent fat, which can come in the form of ground pork fat, beef tallow, or even bacon. I’ve made two batches of venison sausage in my life. 1 complaint when it comes to sausage made from deer is that it is often too dry, and biting into a game sausage without enough fat added will feel a lot like getting a mouthful of sand. to make Deer Snack Sticks, and $12.00/lb to make Deer Jerky! My 10 Favorite Venison Sausage Recipes. I had to use The Force to forget I was eating pork intestines ;) I use the larger ones to make kosher sausage links when I can't find beef rounds that are small enough. 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