The Art of Venison Sausage Making: Part 1
The Art of Venison Sausage Making, a collaborative effort from Harvesting Nature’s Adam Berkelmans, Justin Townsend, and Adam Steele, is now available for purchase!
This book is the ultimate guide for hunters, home cooks, and food enthusiasts of any skill level who want to craft delicious venison sausages. Regardless of experience, readers will find the knowledge and techniques needed to create fresh and loose venison sausages confidently. Step-by-step instructions cover every aspect of the process, from selecting the right cuts of meat and achieving the perfect fat ratio to seasoning, grinding, and casing sausages.
This book is a culinary journey, featuring over 30 unique sausage recipes that draw inspiration from around the globe. From classic bratwurst to Italian sausage, Cajun boudin to chorizo-style blends, and even globally inspired wild game creations, there’s a world of flavors waiting to be explored. Six recipes also showcase innovative ways to incorporate venison sausage into everyday meals, encouraging you to think outside the box and experiment with new flavors.
More than just a collection of recipes, The Art of Venison Sausage Making is a comprehensive guide. It provides practical tips on equipment, troubleshooting common issues, and the best methods for storing, cooking, and serving venison sausages. Whether you’re a first-time sausage maker or a seasoned pro, this book is an essential resource for producing high-quality venison sausages at home.
