I always wanted to start making my own sausages. Fortunately Santa was listening and Christmas morning I received the meat grinder and sausage stuffer attachments for our KitchenAid mixer.
I plan to combine 5 lbs of ground Venison with the same amount of ground pork. There are a ton of recipes out there on the internet and the ones that caught my eye are for Wisconsin-style brats and hot Italian sausage.
I know that I should get the meat real cold, lubricate the horn of the stuffer with oil, and wash out the casings real well. One video I watched suggested that you let the seasoned meat mixture sit overnight in the fridge in order to bring together all the seasonings before stuffing.
Any other suggestions before I get elbow deep into this would be greatly appreciated.
VFL (Vol for Life)