What Are Common Mistakes When Making Sausage?

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Overstuffing Casings Overstuffing casings is a common mistake that can cause the sausage to burst during cooking or fermentation. This can lead to wasted meat and a damaged reputation for the hunter or processor. To avoid overstuffing, it’s essential to use casings with the correct diameter and to fill them gradually, using a consistent and controlled motion. A general rule of thumb is to fill casings to around 70% capacity to allow for natural expansion during fermentation.
Insufficient Fat Content Wild game meat can be lean, which means it may require more fat to maintain moisture and flavor. Insufficient fat content can result in dry, flavorless sausage. A good starting point for wild game sausage is to use a 25-30% fat-to-meat ratio. This can be achieved by adding pork fat, beef fat, or other animal fats to the meat mixture. For example, a recipe for venison sausage might include 75% venison and 25% pork fat.
Grinding Techniques Proper grinding techniques are crucial for creating uniform sausage. Using a coarse grind can result in a chunky texture, while an overly fine grind can lead to a tough, dense sausage. A medium grind, around 1/4 inch (6 mm), is often ideal for most wild game sausages. To achieve this, use a meat grinder with a medium plate and grind the meat in small batches to prevent over-processing.