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Homemade Boudin and Deer Sausage - Casing Question
Posted on 1/30/20 at 11:57 am
Posted on 1/30/20 at 11:57 am
I plan to process my deer for the first time at home. I am planning on buying the 3/4 HP grinder from Cabelas and use it to grind the meat and stuff the sausage casings.
I've watched a few videos on both, but wanted thoughts on which casing to use on both. I was planning on using edible collagen casing on the deer sausage, but I'm unsure about the boudin. It looks like it is recommended to use natural hog casing, but that seems like it may be a pain to work with. Has anyone used the edible collagen casing on boudin or should I use the natural hog casing?
I've watched a few videos on both, but wanted thoughts on which casing to use on both. I was planning on using edible collagen casing on the deer sausage, but I'm unsure about the boudin. It looks like it is recommended to use natural hog casing, but that seems like it may be a pain to work with. Has anyone used the edible collagen casing on boudin or should I use the natural hog casing?
4
Posted on 1/30/20 at 12:07 pm to zx24
Use natural casing. I too use my grinder to stuff my sausage/boudin. Works well enough for sausage, but, when using it for boudin your knife cuts the rice making it a little more mushy for boudin. I bought a cheap POS stuffer for the last batch of boudin I made and it turned out a better product. About to pull the trigger on a good stuffer
This post was edited on 1/30/20 at 12:13 pm
Posted on 1/30/20 at 12:15 pm to LSUballs
The grinder was annoying on summer and breakfast sausages. Anything other than a loose meat consistency 
Posted on 1/30/20 at 12:15 pm to mylsuhat
quote:
I highly recommend you get a sausage stuffer. I spend a couple years stuffing through the grinder and it's a game changer
I totally agree. I used my grinder as a stuffer and it is a PITA once you get use to using a designated sausage stuffer. SO much easier and quicker.
Posted on 1/30/20 at 12:16 pm to zx24
Natural casing. Always.
Posted on 1/30/20 at 12:30 pm to mylsuhat
I began grinding my own deer back in 2013, slowly adding equipment to my arsenal and trying more things. I love it.
I recently made, 15# summer sausage w/ cheese, 10# snack sticks, 25# Italian, and 10# breakfast. My next quest is going to be a sausage consisting of 2.5# deer heart, 1.5# deer grind, 1# pork, and some cheese..
Deer/Bacon Burger
I recently made, 15# summer sausage w/ cheese, 10# snack sticks, 25# Italian, and 10# breakfast. My next quest is going to be a sausage consisting of 2.5# deer heart, 1.5# deer grind, 1# pork, and some cheese..
Deer/Bacon Burger
This post was edited on 1/30/20 at 12:39 pm
Posted on 1/30/20 at 3:01 pm to mylsuhat
quote:
I highly recommend you get a sausage stuffer. I spend a couple years stuffing through the grinder and it's a game changer
Ok, I'm sold. I found a 11lb sausage stuffer on Walton's for $199. I will probably get the cabelas grinder and that stuffer.
Posted on 1/30/20 at 3:12 pm to zx24
quote:
3/4 HP grinder from Cabelas
I Have this grinder and use the stuffer hat linked. You should definitely use a separate stuffer. The grinder can introduce too much air into the sausage. I use frozen natural casings from a butcher up here. I've tried collagen but didn't end up liking it.
Posted on 1/30/20 at 6:14 pm to nerd guy
Get the stuffer. But natural hog casing. Rouses will sell them to you at the butcher counter. Most meat markets will too.
We boiled a pound of chicken livers in homage stock for every 5 lbs if pork for the boudin. Came out great. Par boil your parsley and green onions just to kill bacteria and add it at the mix stage. Add some liquid (stock) to the rice /meat mixture so it will move through the stuffer. Also, use veggie oil on the male end of the stuffer to line it up before putting the casing on.
We boiled a pound of chicken livers in homage stock for every 5 lbs if pork for the boudin. Came out great. Par boil your parsley and green onions just to kill bacteria and add it at the mix stage. Add some liquid (stock) to the rice /meat mixture so it will move through the stuffer. Also, use veggie oil on the male end of the stuffer to line it up before putting the casing on.
Posted on 1/30/20 at 7:21 pm to michael corleone
This is the video I found on making boudin. This seemed to be the best one I was able to find on YouTube.
YouTube
YouTube
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