Mr. Hawthorne Makes Venison Sausage.

Our friend Ian - with a long "I,"
brought us more deer meat last week.
Another hindquarter.
Last time, Mr. Hawthorne made "buckburgers."
This time, he's making deer sausage.

He started out with about 6 pounds of trimmed deer meat,
1 1/2 pounds sliced Boston butt,
and 1 1/2 pounds pork fat.

He ran all the meat through his grinder,
then started on his seasonings,
adding and mixing by hand.

Seasonings:
3 TB salt
4 TB pepper
2 TB Montreal Steak Seasoning
2 TB hot paprika
1 TB onion powder
1 TB granulated garlic
1 TB coriander
1 TB Adobo seasoning
1 TB cayenne
7 TB sage

Mix all together.

Here's my spice mixture.

Mr. Hawthorne would mix.
I would sprinkle some seasoning in.
He'd mix some more.
I'd sprinkle some more.

We decided a few shakes of
Stubb's Hickory Liquid Smoke
would be a nice touch.

Mr. Hawthorne is still mixing.
And I'm still sprinkling.

Along the way, he'd patty up a bit,
fry it, and we'd taste test.
And add more seasoning.
Mix.
Fry up another patty.
Do another taste test.
Until we got it juuuuuust riiiiiiight.

We ended up with about 2 tablespoons
of seasoning left over.

Mixing by hand is the way to go.
He ended up with a fairly homogeneous mix of
meats and seasonings.

He rolled up little logs of deer sausage.

And I had to find slots in the freezer
to pack them in.