www.sausagemaking.org

Hi everyone:
New to sausaging making and the forum.

I am looking to make summer sausage from venison and pork mix.
2 1/2 X 20 in fiber casings.
I used Hi Mountain kits [summer sausage] the first few times, with good results.
I added a few extra spices to suit my tastes.
I need a recipe that is similar to the store one, if any one has one that is
simular so I can mix my own spice mix.
I try to do ether 12# or15# batch at one time, to make mix ratio easy to work out.

Thank You for your help,

dr4pat PAT in WISCONSIN

Well, I don't know what you want and there are several "store" varieties available here, in Oklahoma. Usually Wisconsin has more than I do.

You really need not much more than garlic and mustard seed for seasoning a beef summer sausage. Of course, you need a binder, salt, and a cure, too.

A good Thuringer or Cervelat recipe should do, like from Rytek Kutas' book. That is available from www.sausagemaker.com . There are many different recipes in there.