Venison sausage

Just found out that Pats Country Market in Arcadia is closing. Looking for a place that will process my meat and not mix it with someone elses.

Have you thought about doing it yourself? I have for years. I have the next week off and I will be making my own venison sticks, summer sausage, brautwurst, and italian sausage. I usually take care of 2 deer a year this way.

Oh no!!!! No more Slim Toms!!!!

We have our deer processed at Falls Meat Locker in Pigeon Falls WI. Very good venison sausage!!

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We have our deer processed at Falls Meat Locker in Pigeon Falls WI. Very good venison sausage!!

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I’ll second that one.

Too bad Pat’s is closing, meat lockers are far and few between anymore. They have been taking care of our family for many years, they will be missed.

If you can freeze it and wait until January or February, any place you go to will do this. They don’t have other meat coming in and, as a result, will run yours through asap… I have been doing this for 5 years now and it works great!!!

Ptacek’s in prescott.

Waumendee Country Store uses some of the same recipes as Pats and I think you get your own batch back.

where do you get your sausage casings?

A&C locker in alma center did some for us last year (hot dogs,polish and ring sausage) it was real good but they all were the same just diff. casings Would I take some again Yes but just get the ring sausage, I love ring sausage

the guy from pats is going to work for agusta meats in january. they make some good meat there.

I used to stuff the sausage in casing, but the past couple of years I have been making them in patties. Less mess and a whole lot less $$ if you haven’t bought the stuffer yet. And much more convenient. All you need is a inexpensive hamburger press. Patties are great on a George Forman or similar type grill. Just 7 minutes and a quarter pounder is done to perfection. Add a little provolone and ketchup or pizza sauce to Italian sausage and you have a pizza burger. And if you need meat for chili take out a couple patties and brown it up. And one recommendation is to seal them with a vacuum sealer and they are good for many months.

I’ve made brats before and bulk breakfast sausage, but the polish and summer sausage is smoked and I don’t have a smoker that is that big.

I understand. I have a 20# smoker so I have to do snaller batchs. In fact I will be making 15# of garlic venison summer sausage tomorrow. Gives me something to do.

I got mine back in 3 days from Nillsens market in Clear Lake WI. Their ring bologna is fantastic and worth the short trip from Hudson. 34 rings…yummy! Thankfully and old timer friend gave me a ring to try and it was exactly what I was looking for. Seems like the Deer Park and Clear Lake area was very slow for deer this year so quick turn around.

Ferny.

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Ptacek’s in prescott.

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For an awesome variety and quality, I second Slack.

I would also recommend Duff’s in Hastings for Breakfast sausage, sticks and Italian.

Excellent lot control at both.