We recently went on a sausage making bender mixing up and casing numerous Venison Italian, Chorizo, and Andouille sausages. We save up many livers from waterfowl and wild turkeys throughout the year to use in the Andouille. Here are the pics:
Couple of tips for sausage making:
1. Be stocked up on pork fat ahead of time. Despite living in a large city with multiple butcher shops, we have had problems securing pork fatback on the same day we intend to make sausages. If you are going to be thawing a lot of meat out for the occasion, its best to already have your pork fat on hand.
2. Use high quality casings and buy more than you think that you will need. Sometimes, you will get a batch of casings that tend to not be very elastic and puncture easily. Also, we have noticed that the casings from large, outdoor retailers seem to be consistently brittle. This is likely because they sit on the shelves for extended periods of time.
3. Allow yourself more time than you think you will need. We really don’t use exact measurements or portions, so all of our sausages are blended to taste. This can take some time, though the variations in batches is nice. Making large quantities of sausage can easily be a all day affair.
4. Be well stocked up on seasonings. -there is nothing worse than having to run out to the store because you ran out of Fennel.