I have always paid for someone else to process my venison, however, after getting bitten by the traditional bowhunting bug I've taken more interest in doing everything myself. I was wondering if anyone had advice on what equipment I would need to start making my own sausage. Also, if you have any recipes that would be great.

I use a grinder and a. Sausage stuffer but most grinders. Have fittings that you can use them as. A stuffer too. My stuffer holds 30 lbs so it is a bit quicker for me that way.
As far as. Recipe. I use a mixture  of about 50/50 deer meat to pork butt. There are many good mixes. Including LEM , old Legg Plantation and. Others. Personally,  I like the mixes. From Con Yeager Spices. From Zelionople PA
Mix the deer and pork by hand with seasoning and be sure to add some cold water. As per directions. I always cook a few patties as I go to. Get the taste how I want it

I think I'm going to try my hand at some sausage as well

It just seems practical. For the cost of getting 1 deer processed I can buy a grinder and stuffer.

I'm excited about experimenting with different sausage recipes.

Check the recipes forum here, there are a few awesome step by step how to's for sausage there. Keep telling myself I'll try it one of these days...

For those who haven't done it, processing your own deer takes time, of course, but is not all that difficult.  Actually, you can make it a project, or just get er done, as you see fit.  I literally bone everything out, then sort for roasts ( a few), stew type meat ( some), and grind meat ( more than half).  As you can tell, I use a LOT of ground venison in my meals.

Making sausage is also easy, or complex, as you make it.


Try it once and it will be a part of your hunt.
ChuckC

If space, budget, or time is an issue just grind your venison and mix with Jimmy Dean Pure Pork Sausage (spicy) in equal amounts.  It makes a decent breakfast patty.

My wife does not generally care for venison, but likes this very much.

Here's the one I was talking about...man I should not have opened this when I was hungry!

http://tradgang.com/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=7;t=000657

Definitely try the old plantations seasoning as mentioned above.  It's all we use and love it.  Add some red pepper flakes in to create more heat and you're good to go.  

Can't really give much advice on equipment because we have a large family and do our sausage on a large scale with equipment my grandfather and great uncle bought many moons ago.  It is nothing for us to have 250 to 300 lbs in the smoke house at one time.

The best deal is,to have,a,hunting friend that has all the equiptment.
I have all I need and,offer,my neighbors use of,the,grinder at my place.

Another thing is you get your on meat,when you do it yourself!Lot of places mix everyone's meat together,they will make 100lb batches.
   There is nothing to making sausage,been doing
it all my life.
                                 Ernie

Here's my favorite breakfast sausage recipe.   http://tradgang.com/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=7;t=000363

My buddy moved away that did our summer sausage so I have to try his recipe now.  I've never seen old plantation seasoning I may have to find it online.  Isn't that what Bill Langer said he uses?

I've used a lot of LEM spices and have been satisfied with all of them. Mix 50/50 or 60/40 with Pork.

If you get into it, and want to do some cool stuff like smoked summer sausage or a dry cured salami let me know I have taught classes on the subject.
If your just testing the water go to sausagemaker.com and pick up one of the kits they sell. Its a pretty good deal at 25$ and comes with all the supplies needed for the style sausage you choose.

also the proper ratio for a good sausage is 70% lean 30% fat, you local grocery store will most likely sell you fat trim for cheap if they cut meat in-house. If they don't check a few steak houses, if you make friends with the chef he will help you out.

Good tips chef! Another thing that you can do is add chopped onions and green peppers, jalapeños and cheddar, or mushrooms and Swiss. These make excellent variations with the same batch of sausage or brats!

Mmmm... Damn it! I just drooled on myself. lol.

If most people who come into my restaurant knew my fennel sausage recipe was worked out with elk meat. The pour tourists might just freak out. To me processing your own game is just another part in the whole process of the hunt. I enjoy the butchering and coming up with recipes tailored to my own needs. Have fun with it! Do some research looking at recipes and Techniques. Adjust spices to your personal liking you won't go wrong. Good luck

There has been great advice here already.

If you plan on doing it every year buy a grinder and a sausage stuffer. its easier and makes the process go quicker. sometimes if you have a  friend that will work with you, they can buy one piece of equipment and you the other.

We have a family gathering every year. My dad 2 brothers and I are usually Grinding, mixing and stuffing (and drinking beer).  Often the ladies are upstairs socializing and vacuum sealing the meat.

We usually have 2 small smokers going at a time so one of us has to go check them every so often.

In the future we will be raising our own pigs for the mix but for now we go to the butcher and ask for trimmings.  Usually we can get them cheap and freeze them until needed.  One year we had a  buy one get one bacon scrap sale and bought 70 lbs of bacon pieces for about 30 bucks.

Its fun, addicting and rewarding all year round. Every time you look in the freezer or eat your sausage, you will smile from satisfaction.

We use mixes as well for the seasonings. Its a lot easier but I have made breakfast sausage from recipes online. Since I didn't have a  stuffer at my house, I made patties out of it.  It turned out good.

Another tip is to place the sausage in the freezer (in a large container) for a bit to allow the sausage to begin freezing before vacuum packing them.  Then you can vacuum pack them without the fear of them busting open.