Meat Selection:
Use only choice or prime grade which has bright color, white fat, and tender texture
Meat should be free of blood clots, sinews, and gristle.
Fat content of the finished sausage should not be over 50%.
For Pork the meat of preference is either pork picnics or pork butts. These cuts of meat will give you the right fat to lean ratio so your sausage will not be too fat or dry. Leaner meat is not always better, because flavor is carried with the fat not the lean. When making fresh venison sausage, it is always good to mix 25-30% ground pork into the sausage.
Grinding and Mixing:
Have meat thoroughly chilled to 32°-34°F at start of procedure and be certain mixing and grinding equipment are thoroughly clean. Also, pre chill mix equipment, and grinder with chopped ice.
Grind meat items through the 1/2 in. (course) plate of the grinder.
Add Kajun King Spice Mix and all meat ingredients
Use
Ice with Ice Cold Wine or Water (as required for sausage type)
Mix just long enough to evenly distribute all ingredients.
Refrigerate overnight, to let flavor develop.
Keep meat temperature down to as near 32°F as possible.
Transfer sausage ingredients from mixing container to grinder and regrind through the 1/8 in. plate.
(grind depend on preference or type of sausage)
Stuff immediately into hog or sheep casings link or make patties.
Hang sausages in fridge (under 32 F) to dry casings and chill sausages.
Never package sausages before meat is thoroughly chilled and casings are dry
Use a fan to help dry casings, if necessary.
Then transfer to freezer or keep in refrigerator, until ready to use
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