Deer sausage/dry sausage

[Minuteman]

Hey folks, I wanna try my hand at some venison sausage this year. What I'm looking for is a recipe that doesn't add fat to the venison. Am I dreaming? Or is the venison too lean for sausage?
 Hey, what is dry sausage anyway?

[4runr]

I always buy a lean pork loin and add it to my Venison sausage. Not much fat, but enough to make it less dry.

When you talk dry sausage, I think you mean sausage that is dry-cured. Like Pepperoni.

Do a google search for sausage recepies, you'll get a bunch!

[PICKNGRIN]

I have had good luck using Hi Mountain brand and Cabelas brand sausage kits.  The amount of fat you use is really up to you.  I have had great results with either of these kits, doing a 15 lb. batch, I use 12lbs. venison and 3 lbs. ground pork.

[vermonster13]

Check the cooking forum here for recipes.

[geno]

what kind of sausage are you talking about? I dont add any fat to mine. I make a lot of summer sausage..Dont add your fat untill you are ready to cook. The meat will stay fresher longer in the frezer.
G

[Badlands]

My family and I make about 100 pounds of sausage a year. We've been doing it since I was a kid and that was a long time ago.  
We make it with about 60% pork and 40% venison.
Fact is venison is lean and there is no way around it.  
We generaly try to get pork that is pretty lean, but the truth is that the fat is what adds flavor, and we've found that the best tasting sausage that we have made is the stuff that has had a little more fat in it.

Badlands

[Minuteman]

I'm thinking about some breakfast sausage for biscuits and gravy. Guess I could add some bacon to the ground venison .... What I'm looking for is recipes of what spices to add and if it needs to sit before its frozen and how long that kinda stuff.

[devildog66]

You could always add a cereal filler to reduce the amount of fat used, i.e., finely ground oatmeal or rice - not flour.  You would also need to add ice into your mix as you grind to keep the meat cooler and the grain moist.  This would keep your sausage together and keep the fat content very low.  Commercial grinders often do this to reduce cost, and, most lowfat sausages use some type of cereal grain.  

Good luck,

DD

[geno]

I buy most of my equiptment and seasonings from LEM product out of ohio.if you mix your fat before you freeze it, it would be best to use it before six months..