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Venison Sausage Part II

With my pantry full and The Girl out of the house for the rest of the day, everything was set for my first sausage making adventure. I grabbed a beer and started to clean out my intestines.

As you may remember, I had bought sausage casings in bulk. Who wouldn’t? When I opened the bag, I found a bunch of intestines soaking in a salt and water mixture. Lots of salt. Mostly salt. My first task was to get a single intestine out. This was something like going through a box of slippery Christmas lights, looking for a single strand. In other words: not productive. After a little bit I struck gold. The ends of the casings were all tied around a blue plastic ring. With that discovery, I was able to get some quick stats. The bag came with about a dozen separate casings, the first of which was approximately fifteen to twenty feet long. I determined this by using the highly accurate wingspan system of measurement. This meant that I was holding between 60 and 80 yards of pig intestine. Not quite a football field, but enough to make me hungry. I cut off 2 segments about five feet each and let them soak in water to clean off all that salt. The rest was packed for the freezer. My recipe called for four feet, but I wanted to have some backup—just in case.

With that taken care of, it was time to cut and grind my deer and pork fat. I added some fresh bread crumbs, eggs, and seasonings to the mix. My first attempt at seasoning included thyme, sage, and lemon zest in addition to the perennial salt and pepper. After frying up a small amount to taste, I was not impressed. I experimented in small doses with Lea and Perrins, Tabasco’s Chipotle sauce, Grey Poupon, and some demi-glace I had left over from Christmas. Settling on using up my demi and generous portions of Lea and Perrins, I remixed the meat and fed it through the grinder on the fine setting. Putting the mixgure in the freezer to firm up gave me time to clean the kitchen again and go back to my casings.

If I were forced to pick just one, I’d say that the most fun part of cleaning out pig intestines would have to be rinsing out the interior. Step one: place one end of the casing over the end of your sink. Step two: slowly turn on the water. Once the casing stats filling up with water it starts to look like the long balloon used by clowns to make animals. The point of this is to rinse out any excess salt.

Stuffing took a little longer than I had anticipated, but all-in-all was not too difficult. I finshed right before The Girl got home, which was perfect; she could help clean. To be fair, she did most of the cleaning because I had to help her dad run an errand. And remember, this all started because I was helping her dad with his chores. By the time I got home the kitchen was sparkling and the sausages were in the fridge firming up for the next day’s lunch.

All told, I had made about ten pounds of or three dozen links of sausge. I served them sautéed with hash browns. Although they were more mild than I would have liked, I have to say they were the best homemade sausages I’ve ever had. Not that there’s been stiff competition.

Author: Josh Categories: Story Tags:
  1. Meghan
    May 6th, 2009 at 14:27 | #1

    nom nom nom venison sausage. now i want some!

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