What are Safety Guidelines for Making Sausage?

Handling and Preparation

When handling venison for sausage making, it’s crucial to minimize cross-contamination. Start by wearing gloves and washing your hands thoroughly before and after handling the meat. Store the venison in a sealed container at a consistent refrigerator temperature below 40°F (4°C). If you’re using a grinder or sausage stuffer, make sure to sanitize the equipment thoroughly before use. Use a meat thermometer to ensure the meat reaches a safe internal temperature of at least 40°F (4°C) before grinding or stuffing.

Grinding and Stuffing

When grinding or stuffing the venison, aim for a consistent texture to ensure even distribution of seasonings and fat. For optimal sausage quality, grind the meat to a medium-coarse texture. When stuffing, use a stuffing tube with a diameter of about 1 inch (2.5 cm) to ensure even distribution of the meat mixture. Stuff the sausage into casings that are stored in a sealed container and kept at a consistent refrigerator temperature below 40°F (4°C).

Cooking and Storage

When cooking venison sausage, aim for an internal temperature of at least 160°F (71°C) to ensure food safety. Cook the sausage to the recommended internal temperature using a meat thermometer. Store cooked sausage in a sealed container at a consistent refrigerator temperature below 40°F (4°C) for up to 3 days or freeze for up to 3 months. When freezing, use airtight containers or freezer bags to prevent freezer burn and maintain quality.