Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Rifles and Recipes sausage making

Just received Eileens book on sausage making and wanted to give it a thumbs up! Great info on sausage making with some great recipes. I'll have to try some of her other books.

Will check it out thanks.

For excellent venison breakfast sausage try adding a half pound or so of Honeybaked ham to your venison/pork mixture. Takes it to a whole new level, try it you'll like it !

gsganzer,

Eileen thanks you very much!

Her new jerky book is pretty good too: https://www.riflesandrecipes.com/product/stalking-the-wild-jerky/

Have been a certified "field tester" for a couple of years now....

Eileen will have to work up a Boerewors sausage recipe to put in her next revision. I'm wanting to make a batch for the superbowl, but I'm coming up dry finding any place local that has some pork fat I can blend with my venison.

Will pass the boerwors along--but one of the consistent problems with making game sausage these days is finding enough pork fat, due to the demand for leaner pork.

Costco sells sow bellies for <$2 a pound. I watch grocery stores for bacon ends and pieces that are marked down and freeze it until needed for sausage making.

We go to our major's meat-ster and ask for pork or beef trimmings as we enter. Before we leave it's ready at $.88/lb. My youngest son just worked over a deer a month or so ago.

We don't have a problem, either, as the "supermarket" in our little town (somewhat larger than the average gas station/convenience store in larger places) does their own butchering. Any time Eileen needs something, she gives them the word and we pick it up in a day or two.

But it's one of the questions she often gets from people who buy the book.