Granzins is our source for casings and a few other things like pink salt, and pre-cubed up cheese

They might be using the collagen casings, in my opinion they suck.

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I have both books, they both are worth having, but the latter would be the one I would get rid of because we rarely make dry sausage anymore. Kutas also owned the Sausagemaker Company, a good source of equipment and supplies. Shipping can eat you up, so try to buy locally. Check your public library for both books, might take an interlibrary loan. You will also find a lot of other books that have been written, some good some not so good. Recipes can easily be adapted to your own tastes.

Lots of good ideas here. I've found getting help is easy. There is a lot of interest. With our last batch, Bugman and I were the only guys with meat. We enlisted Montag, Camo and SIL #3 to come and assist. Sure made it quicker and btw, more fun.

About the "tough" casing. We only use beef casings. One of the benefits of making your own is how the sausage is dried. It's a slow, more natural dry. Capacity issues make the processors having to get it in and out with the earliest of opportunities. When you slow dry it like we do, the casing easily pulls right off and becomes none the issue.

Having your meat all cubed up prior to sausage day is key. It should be clean, trimmed and ready. Everybody's batch should be kept separate. Put the meat on a table and spread it out and mix together the venison & pork (60/40 for me). If you desire hamburger, grind some now. Then, apply the spice mix, rolling the meat thoroughly, over & over. A whole lot of making good sausage is about keeping it simple. We only apply non-iodized salt, coarse black pepper, red pepper, garlic and mono-cure. Put the cubed up, spiced meat in a tub. We then have a double grinder set up where the top, coarse cut grinder falls directly on the tray of the lower grinder with the finer, final cut. Opportunity #2 - at this point, you make a big patty, put it on a frying pan and go in for a schmeck (taste). If you want to use some as breakfast or pan sausage, now is the time to scoop it up and bag it.

After mixing in water to provide the appropriate consistency, put the meat in the stuffer. Reverse your already cleaned and warned up (very important) casings and start stuffing. Have an assistant next to the stuffer to curl and then cut the sausage into links. Tie the ends together to form a link and place on a rod. When filled, take the rods to the smoke house. Smoke it that night. The next morning, you pull off the links you want to vacuum seal and later use as fresh sausage (grill, boil or however). This is lil' Hudbone getting ready to sample the "fare" -



Smoke it again. Let it dry. In a couple of weeks it is ready to pick up, vacuum seal and enjoy through the year. We end up with hamburger, breakfast sausage, fresh sausage and of course, dried sausage. Schmeck gute!

This is a great thread. On my dad's side we come from German immigrants in Hill Country. My "Opa" grew up in a german speaking town and went to a german speaking school in Texas hill country.

I have had the dried sausages over the Christmas holidays at my aunt's house in the past. One of my older cousins (dad's cousins) used to make it. I have not seen any of them since I was just a little boy though. My dad distance himself from pretty much all his relatives.

I had no idea this was even a traditional Texas deal. I thought it was something specific to my family/relatives. Had no idea how to make the stuff but I always wanted to learn.

Thanks BOBO for starting this thread and to all you who have contributed, hope ya'll can keep it coming!

Edit- hudbone, great post. Gotta love those cutco knives!

Hudbone, your process sounds a lot like ours. For casings though we stuff them in links, cut the casings beforehand to length put a square knot on one end feed onto the stuffed tube stuff then tie. We have adopted a few different ways over the years. When I make grilling links I make them just so they hang off each side of my palm winds up at 1/3 lb links then just twist them alternating directions.

I'll be here! The Rona's got me stuck at home.

This picture is awesome

Dinner tonight, polish sausage, 50/50 venison pork in collagen casings, ran out of normal casings so gave them a try as I had some. I know my momma would fuss at me about no veggies lol but a quick meal, mashed taters and koops stone ground mustard, it and the sausage is a match made in heaven!

I learned how to make sausage from Germans in Fredericksburg after moving there when I was in high school. Dried sausage on Dietz bread with grape jelly was my buddy’s favorite meal.

Easiest way is to make breakfast sausage without casings. All it takes is a grinder and seasonings. Buy a pork butt, get it about half frozen and start cutting it up. Find a recipe, season the meat, then mix it with the meat, and refrigerate overnight. Grind and enjoy. Try mixing a cheap roast and a Boston butt. Or some venison if you have it.

Next step is a sausage stuffer. At this step do some reading and get some helpers. Follow directions and you will have a new hobby, Screw it up? No problem it takes a little bit of experience to get the hang of it.

What year? It’s my third home.

We moved there in 1976. I left there in 2012 . Still have family there.

Bet we know a lot of same people.

I’m sure. If you can, PM me.

Dietz Bread or home made bread and dried hard sausage and home made grape jelly was my breakfast, lunch and sometimes dinner. Nothing better. We still make our own sausage just as my Opa's and Oma's did. BoBo are you from the Fredericksburg area?

No just half my friends are from there.

Just got done frying up some deer breakfest burger..
its not just for breakfest...

No touching here.
We were always told by our German friends that sausage would mildew if they touched. We would make 1000-1200 pounds at time, and they would have a cow if only two touched. You would think that the entire batch was ruined.

How ya hang your sausage twas the beginning if social distancing...

No touching, hung even and a few brother in law links - that there is awesome.

I admire all of you that have the initiative and skills to make your on sausage & other dried meats. I am too lazy and had rather be hunting than preparing it, I have done enough in my earlier years to know it is a LOT of work. I just drop my deer off at the processor with instructions as too how I want it. He has always done a good job for me.

BTW, This is not the only form of cooking & preserving food that is a dying art, ask around and see how many know how to can meat & vegetables. Daniel

fruits & vegies, hadnt tried canned meat, it doesnt last that long.. & we spaced the sausage out before smoking... twas just pic of ol school frig being ised for smoker...
its oldrer & been smoken before some on here even born..
Ya'll just jealous... & some have sence of humor...
Best vfc wish's Cool thread...

Next thread should be on pickles.