My daughter brought a big doe over late Sunday afternoon. By 8:00pm everything was done, packaged, and in the freezer except a ten pound batch of breakfast sausage. We had already mixed in the spices, but I always let the sausage spend the night in the fridge so the flavor of the spices can attain it's full strength.
By 9:00am the next morning I had the stuffer set up, the casings soaking, and everything else I'd need close at hand.
Here is the results of our hard work.
I usually mix my own spices but this time I was ordering casings from Sausagemaker and saw they had a deal on three different breakfast blends and I gave it a try. With the price break the deal worked out to nine bucks for each of the three mixes and if I stick with the recipe I'll end up with 150 pounds of finished product.
I used the 22mm sheep casings, which fit on the smallest stuffer tube I have with plenty of slack and that allows them to come off the tube quite easily, so I get very little breakage.
This sausage can be made of 7 lb.s of venison to 3 lb.s of pork butt, which is what I used, or you can use all pork.
I saved out just enough to make a couple of patties and had one for dinner. I was quite happy with it.
Looks awesome. I've never made the link sausage. I make my own simple breakfast sausage but never put it in casings . I buy pork fat/trimmings for $0.58 per pound from our local Redners Supermarket. Mix ~ 3 to 1 deer meat to pork trimmings , sage, fennel seed, salt, and brown sugar. Cheap and good.