Can You Use a Sausage Maker for Summer Sausage?

Choosing the Right Casings

For summer sausage, you’ll want to use a natural casing, such as hog or lamb intestines, or synthetic alternatives like cellulose or collagen. Hog casings are a popular choice for summer sausage, as they provide a more delicate texture and a subtle flavor. When selecting casings, make sure they are specifically designed for natural fermentation, as this will help to ensure a proper cure and prevent contamination.

Seasoning and Mixing

When making summer sausage, you’ll want to use a combination of spices, including salt, black pepper, and coriander, along with a curing agent like sodium nitrite or Prague powder. The key to successful summer sausage is a good balance of flavors, so be sure to taste and adjust the seasoning as you go. For a typical recipe, you’ll want to mix 1 pound of ground venison with 1/4 cup of kosher salt, 2 tablespoons of black pepper, 1 tablespoon of coriander, and 1 teaspoon of Prague powder. Be sure to mix the ingredients thoroughly and let them sit for 30 minutes to allow the meat to absorb the flavors.

Filling and Linking

Once you’ve mixed and seasoned the meat, it’s time to fill the sausage casings. Use a sausage stuffer or a meat grinder with a sausage attachment to fill the casings, working in small batches to ensure even filling. Fill the casings to a length of about 6-8 inches, and then twist the filled casings to form individual links. Hang the links in a cool, well-ventilated area to allow them to dry and cure, or use a smoker to add a smoky flavor to the sausage.