Deer Sausage
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From: DeQuincy, LoUiSiAna
Deer Sausage
How many of you out there like deer sausage? How do you have it mixed? 50/50, 60/40 ???? Do you make your own or have it made? I just had 140# made, mixed 50/50 w/ pork. Sure is good!! I`d like to hear from you!
`82 F-250 Custom** 4x4 ** 351W ** 39.5--15x16.5** SS- TSL`s ** 6" Lift ** Granny 4-speed**** If you can`t run with the BIG DOGS , stay on the porch!!!
`82 F-250 Custom** 4x4 ** 351W ** 39.5--15x16.5** SS- TSL`s ** 6" Lift ** Granny 4-speed**** If you can`t run with the BIG DOGS , stay on the porch!!!
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Joined: Apr 2002
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From: Tampa Bay, FL USA
Deer Sausage
Boy, did that bring back some old memories! I haven't had deer sausage in years! I knew a guy in central PA that used to make vennison summer sausage, and DAMN, that was good! Knew him through a place I worked at about 20 years ago. I think he referred to it as vennison lebanon bologna, which I think is the same as summer sausage. He gave me the recipe, but I lost it a long time ago. But enjoy it just the same!
If you can figure out a way to e-mail me a taste, let me know!
If you can figure out a way to e-mail me a taste, let me know! 
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Joined: Dec 2002
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From: Princeton, MN
Deer Sausage
I love the stuff.
I've done it both ways, having it made and mixing my own. When I lived in Iowa there was this little old German couple in LaPort city that used to fly back to Germany twice per year to buy all of their spices. That was excellent stuff, we would shred the fermented sausage and put it in omelets. Very good.
There also is a good little shop in Nicollet, MN taht makes an excellent garlic summer sausage.
Sometimes we grind venison with just a little pork or beef fat (i.e. 5%) to add some of the flavor and keep the cost down. There are lots of great ways to do that stuff.
I've done it both ways, having it made and mixing my own. When I lived in Iowa there was this little old German couple in LaPort city that used to fly back to Germany twice per year to buy all of their spices. That was excellent stuff, we would shred the fermented sausage and put it in omelets. Very good.
There also is a good little shop in Nicollet, MN taht makes an excellent garlic summer sausage.
Sometimes we grind venison with just a little pork or beef fat (i.e. 5%) to add some of the flavor and keep the cost down. There are lots of great ways to do that stuff.
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Joined: Mar 2002
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Deer Sausage
Summer sausage?
I make my own.As a matter of fact I made a batch a few days ago.I buy the seasoning from LEM.I have the person that processes my deer for me add fat to half of the ground pkgs.and leave the other pkgs. of ground straight.When I'm ready to make sausage I defrost and use equal amounts of each.That way it's not greasy.
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