Planning to DIY some sausage on this deer I killed. I’ve made breakfast sausage before, but I want to give link sausage a go. A kielbasa or polish sausage is what I’m kind of thinking. I’ve googled some recipes that look good but thought I’d ask here and see if anyone has a favorite they want to share.

Plan to mix in pork fat and/or Boston butt.

Awesome. Thanks Bob.

Look at AC Legg's Old Plantation Seasonings and add to it if you like, that's what I do. Good stuff.

LEM summer sausage mix is very good. I do 5lbs at a time and add about 6 jalapenos and 2 cups of grated sharp cheddar cheese. I chop the peppers seeds and all, well, not the stems. You can follow the directions for cooking in the oven but it's better done on the smoker over some oak wood.

That looks great.

Thank you sir. I normally do it with all venison but this last batch I mixed it 80/20 with beef fat. I think I'll keep doing that. Better flavor and better texture.
That little chunk is what wouldn't fit in the casings so I rolled it up and formed it in plastic wrap. After sitting in the fridge overnight it firms up and will keep the shape while smoking.

bigbob_ftw, thank you!

We used to order a random mix of the season mixes from Sausage Maker. Never disappointed. https://www.sausagemaker.com/seasoning-blends-s/1981.htm

I buy most of my casings and lots of other stuff from them.

Made this one this weekend. Pretty simple polish sausage recipe I like it a lot. It’s easy to make seasoning for bigger batches if you use the metric measurements.

I assume you smoked it. Did you use deer and pork? What temp did you smoke at?

I did not smoke it, it will be intended for the bbq pit so didn’t do it. I used 4 one gallon bags of deer meat and 2 Boston buts about 21 lbs, shooting for a 50 lb total batch.

I stuffed it and let sit in fridge over night and vacuum packed the next day. I would like to have smoked some for eating this weekend but already had too dang much food as it was our thanks giving begin early. If I was going to smoke it I’d shoot for smoking at 160 degrees till internal temp was 140-150.