Everybody knows that part of the fun of rving is learning new things. One of our new lessons came from sons Jeremy and Jesse--how to make venison sausage. First you get some venison and chunk it up. Then you get some fresh port and chunk it up too. Seems the venison is too lean and needs pork fat to help it along. You mix the two together in a big cooler, then mix up a bunch of spices like salt, black and red peppers, fajita seasoning, garlic, vinegar, jalapenos, --whatever floats your boat. Mix the spices into the meat chunks, then put them through the meat grinder.
Jeremy and Duane grinding away!
Jeremy and daughter Allie doing their spice thing
Now you decide if you want sausage links or bulk sausage. The boys like both we made both.
Jesse loading casings onto the grinder.
One person feeds the meat into the grinder while the other catches the finished links.
What a pile of sausage! Cut the long links into the length of your choice.
The last step is to package for the freezer. I made small mounds, Jeremy wrapped in plastic wrap, Jesse wrapped in freezer wrap. Duane cut his finger pretty badly early on so he took pictures and cut tape. Allie mixed spices and marked the contents on each package. Brother Luke carried meat from the cooler to the grinder and helped mix spices. Jeremy's wife Jennifer helped clean the kitchen and keep dishes done.
Sausage making is fun work, but sometimes you need a break. Here Allie and Luke are are tasting the vinegar.
Always time fora game or two
After our visit with Jeremy's family, Jesse, Duane and I headed back to Oyster Creek for more adventures. Geocaching comes to mind!
Louise and Duane