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#6052481 - 11/27/15 07:52 AM Venison/German Sasuage.
Bittercreek Offline
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Registered: 04/23/05
Posts: 810
Loc: San Angelo Tx.
Question for those who make their own. Venison/German Sasuage.
Do you trim all the fat off the Pork-Butt? Or just a little.
I have always trimmed it, but heard a feller yesterday say. Leave all the fat on the Pork.
You add to the Venison.
Any tips, much appreciated.


Edited by Bittercreek (11/27/15 07:53 AM)

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#6052507 - 11/27/15 08:10 AM Re: Venison/German Sasuage. [Re: Bittercreek]
don k Online   content
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Registered: 08/27/08
Posts: 10147
Loc: Bandera, Tx
I even add more pork fat if I use butts.
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#6052542 - 11/27/15 08:37 AM Re: Venison/German Sasuage. [Re: Bittercreek]
QuitShootinYoungBucks Online   content
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Registered: 11/01/12
Posts: 8319
Loc: Lubbock, TX
I wouldn't trim it but I wouldn't add to it, either, but I like my sausage on the lean side.
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#6052580 - 11/27/15 09:02 AM Re: Venison/German Sasuage. [Re: Bittercreek]
vanguard Offline
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Registered: 01/11/10
Posts: 3330
do not trim and do a maximun 50/50 i do 40 deer 60 pork.
i made some killer sausage last night, it has jalepeno and cheese.
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#6052584 - 11/27/15 09:05 AM Re: Venison/German Sasuage. [Re: Bittercreek]
chalet Online   content
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Registered: 11/08/09
Posts: 2317
Loc: North Side of the Metromess
Never used pork butts. Straight venison with some pork fat or boxed bacon ends if nobody has fat on the shelf.
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#6052679 - 11/27/15 10:00 AM Re: Venison/German Sasuage. [Re: Bittercreek]
Longhunter Online   content


Registered: 01/10/09
Posts: 7516
Loc: Ony the Shadow Knows
50/50... Don't trim the fat, but remove the glands.
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#6052689 - 11/27/15 10:05 AM Re: Venison/German Sasuage. [Re: Bittercreek]
Simple Searcher Online   content
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Registered: 12/30/12
Posts: 5570
Loc: Helotes, Hext
I think before I trimmed it I would just add some extra venison to compensate.
We use straight pork butts, no trimming. 50/50 mix.
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#6052868 - 11/27/15 12:24 PM Re: Venison/German Sasuage. [Re: Bittercreek]
Bittercreek Offline
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Registered: 04/23/05
Posts: 810
Loc: San Angelo Tx.
Thanks folks!.

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#6052961 - 11/27/15 01:34 PM Re: Venison/German Sasuage. [Re: Bittercreek]
Hodaddy Offline
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Registered: 11/09/08
Posts: 16
How do you cook it . I do not have a smoke house.

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#6052981 - 11/27/15 01:52 PM Re: Venison/German Sasuage. [Re: Hodaddy]
vanguard Offline
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Registered: 01/11/10
Posts: 3330
Originally Posted By: Hodaddy
How do you cook it . I do not have a smoke house.

fresh sausage is cooked on a bbq pit, smoking or drying sausage is a whole other animal and requires a cure to the meat and the know how. i prefer fresh sausage anyway not a fan of smoked or dried sausage.
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#6053526 - 11/27/15 06:58 PM Re: Venison/German Sasuage. [Re: Bittercreek]
don k Online   content
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Registered: 08/27/08
Posts: 10147
Loc: Bandera, Tx
Most of the time we boil our fresh sausage to cook it. Our dried is cold smoked then hung for usually a couple of weeks to dry.
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#6053586 - 11/27/15 07:42 PM Re: Venison/German Sasuage. [Re: Hodaddy]
Longhunter Online   content


Registered: 01/10/09
Posts: 7516
Loc: Ony the Shadow Knows
Originally Posted By: Hodaddy
How do you cook it . I do not have a smoke house.


If its stuffed in links its good either on the grill like you would cook a steak, or you can boil it, like previously stated, its good either way.If its like regular sausage cook it the same way, pan fried..
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#6060553 - 12/01/15 12:13 PM Re: Venison/German Sasuage. [Re: Bittercreek]
TEXAN1970 Offline
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Registered: 03/13/10
Posts: 761
Loc: TEXAS
Either way, what time is Dinner

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