homemade sausage

I make my own from boneless pork butts. I grind it up and season it with Penzeys breakfast sausage seasoning, as well as their italian sausage seasoning. Makes great breakfast sausage and italian for spaghetti or pizzas.

We make it with deer and pork. I usually use a 50/50 ratio. I get the Rebel smoked sausage seasoning out of Jackson Ms . It's good stuff . Once stuffed I smoke it around 200 degrees over hickory until the color is right. Mighty good stuff

I've got a few recipes I've used over the years with venison for breakfast and also turkey breakfast.

I'm gonna use my AmazeN smoke tube this year to do a bunch of smoked sausage with whatever deer I kill.

To the person that said they don't have time, I agree. It's a the better part of a day just getting it all encased. But I'd rather never let my deer meat out of my sight. Not that I don't trust processors, I just want to make sure I'm eating the deer I killed.

I make small 3ld batches all the time using pheasant I've killed, deer, elk and my latest Aligator. All about 50/50 w pork . I smoke cook them to 160 degrees on a BIg Green Egg then use the food saver to shrink wrap for later. Great tailgate food. The most important part is the amount of salt which once I got that down it never changes from one kind to the other. I like to add thing like green onion, green chili. Get a stuffer it's worth the $100.
Keep thing really cold and take your time. It takes me three days to make a batch.

I smoke cook them to 160 degrees. 275-300 with various woods . I just want a little smoked taste. I regrill these slice and serve with sauce.