Prep Time: ~4 hours
Serving: 10 pounds of link sausage
Our recipe is slightly modified from the Griffin’s Grub Recipe that can be found here.
Ingredients
- 5 pounds venison (cut into chunks of appropriate size for your grinder)
- 5 pounds pork butt (cut into chunks of appropriate size for your meat grinder)
- 1 pound of pork fat (or smoked bacon)
- 8 cloves chopped garlic
- 0.1 pounds of black pepper (we love black pepper, so lower if you’re not like us)
- 0.18 pounds of kosher salt
- 0.07 pounds of sugar
- 0.3 pounds of fresh jalapenos (this produces a medium-spice sausage)
- 1.2 pounds of cheddar cheese cut into small cubes
- 16 oz of cold Patterson’s Mopping Sauce
Directions
- The first rule of sausage making is that you want everything to be ice cold - including your equipment. Before we make sausage, we put the equipment in the freezer at least overnight and the meat in the freezer for around an hour before we start.
- Place all of the ingredients together in a large container and mix thoroughly by hand - this will ensure that everything is mixed evenly in your final product
- Grind all of the ingredients together into a separate container. We prefer using the coarse grind dye for this sausage because it maintains the texture of the meat, cheese and jalapeno. We suggest having a large cooler full of ice on hand to place the container with the ground sausage into while you get ready for the next step.
- This is the stage that you’ll want to taste test your mixture, so fry up a small piece and determine if you need to add any additional meat or cheese. If you want it hotter, we add red pepper flakes and serrano peppers.
- NOTE: If you don’t want link sausage - stop here and package to freezer sizes (see below for packaging suggestions).
- Load your sausage stuffer (there are lots of different versions that range in price - we suggest a hand crank stainless steel model at a starting point - they are worth their weight in gold) with the ice cold sausage mixture and stuff your natural casings - see pictures above or there are lots of videos online with tips and tricks.
- Packaging for the freezer: we suggest wrapping 4 or 5 links tightly in plastic wrap and then wrapping in butcher’s paper. Be sure to label and date it!