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.