Making Venison Summer Sausage


I doesn't take much to make Venison Summer Sausage.

I order my casings, and seasoning from the New York Sausage maker.
The Sausage Maker, Inc. - Sausage Making Equipment & Supplies

Mix 8 pound of venison with 2 pound of pork sausage, seasoning, 2 teaspoons of (Insta-cure #1), ice water and stuff in 2 1/2" casings.

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I use an old double door freezer for a smoker with a hot plate for heat and sawdust for smoke and a couple temp. probs so I can see the temp. inside the smoker plus the Internal temp. of the Sausage.

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I smoke for about 4 hours and then place the Sausage in the oven at 180 degrees until the Internal temp. of the Sausage is 156 degrees.

Remove the Sausage and shower with cold water to help reduce shrinkage.

Place in the refrigerator for 12 hours and it is ready to eat.
 

Purple

New member
I do lots of sausage making myself and use a propane Rocky Mountain smoker. My favorite sausage to make is andouille with bratwurst making a close second.
 
I do lots of sausage making myself and use a propane Rocky Mountain smoker. My favorite sausage to make is andouille with bratwurst making a close second.
I have smoked wild turkey, steelhead trout, summer sausage, and salami.

I never made or heard about andouille, but I am always looking for new things to try.

What is it made from and how do you do it?
 

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