MAKING SUMMER SAUSAGE RECIPES

Steps:

• In a large bowl, mix all ingredients with your hands like making meatloaf. Cover and Refrigerate 24 hours. Take out and knead one more time then make 4 14x2 inch logs. Put them on a cookie sheet with 1-2 inch sides. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with crackers and cheese.
• NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.
• IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

Steps:

• Grind the pork through a coarse grinding plate. Place into a chilled bowl set into a larger bowl of ice. Using your hands or a wooden spoon, mix in the salt until well blended. Mix in the pepper, garlic, and sage.
• Add the white wine and test the consistency by pressing a small ball of meat into the bowl of a spoon and turning the spoon upside down; if the sausage stays for 5 seconds before falling, you’re ready to go! If not, add ice water little by little until you achieve the right balance.
• Form into patties or stuff into casings (see interactions above).
• Cook for 7 minutes on each side or until done.