I only make my own sausage patties. It's pretty simple. Do a google search to find out what seasonings you'll need for the particular type of sausage you want...Italian, Fresh, etc. Take your ground venison and mix it with equal parts of a fatty pork shoulder. Take the blend and put it on a table covered with plastic sheets. Spread the blended meats around the table, and add the seasonings. Mix the meat and seasoning together well, using your hands. Then form into individual, hamburger sized patties. Put a piece of wax paper between each patty, then put them into freezer bags. The patties can be fried up as a breakfast sausage...done up on the grill...put in spaghetti sauce...whatever your imagination can conjur up.Patty said:I have always done my own, with the exception of sausage, which I get done at Hometown Sausage in Powerview...
Doing it yourself is fairly simple, and there are lots of helpful videos around the internet to walk you through it....
Haha, with this line and me walking into the garage with my whiskey and 7 up, it might be me hanging on my other gambrel...ldb pikester said:Caution do not take this advice if the butcher is a female. Can you imagine the line to your wife "" for a few bucks I have this lady over to show me what to do with my meat"".
:lmao: :lmao: :lmao:ldb pikester said:Caution do not take this advice if the butcher is a female. Can you imagine the line to your wife "" for a few bucks I have this lady over to show me what to do with my meat"".
:lol: :lol:ldb pikester said:Caution do not take this advice if the butcher is a female. Can you imagine the line to your wife "" for a few bucks I have this lady over to show me what to do with my meat"".