Team Hoyt

Venison Sausage

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Getting ready to make some venison brats and Italian sausage tomorrow. Should I cook it once done or just freeze it? 

Wrap well(vacuum pack better) and freeze


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Just now, Robhuntandfish said:

if using it for grilling I would just freeze it.   I only cook it if I am smoking a bunch - then can just thaw and eat.  

How are they smoked, never had smoked brats or Italian. I'm making 15lbs of Italian 

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10 minutes ago, Team Hoyt said:

Getting ready to make some venison brats and Italian sausage tomorrow. Should I cook it once done or just freeze it? 

Cook it now!! I'm starving!


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7 minutes ago, Team Hoyt said:

How are they smoked, never had smoked brats or Italian. I'm making 15lbs of Italian 

I usually do a regular smoked venison sausage - it comes out great.   The brats i usually cook in a beer bath or on the grill.  Or then on the grill and in then in the oven with kraut and onions.  This year i am going to make a cracked pepper sausage with bacon and then smoke it as well.  New one to try.   But I am sure brats and italian in the smoker would be a good thing!  Even if you freeze them and then when ready to cook put them in smoker they would be great ! 

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17 minutes ago, Bolt action said:

What's the benefit of cooking it right away?

i just smoked it and sealed to take and use on fishing trips for lunches/snacks etc.   

Edited by Robhuntandfish

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A tip that I just got this year is to lay the sausage out on a tray and partially freeze them before vacuum packing. It will stop the casing from opening up and will stop them from sticking together when thawing them out. 

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A tip that I just got this year is to lay the sausage out on a tray and partially freeze them before vacuum packing. It will stop the casing from opening up and will stop them from sticking together when thawing them out. 

Works like a charm... and I always freeze my sausage uncooked. 4d6082e842bd33864d32921df9533b33.jpg


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