"Reusing" sausage and sausage casing?

[daniel craig]

So as some of you know I made some brats a long time ago well more like a couple months ago. It turns out I didn't have enough pork or beef added to the venison so they ended up being pretty tough. Since even though they taste good it's not a super enjoyable experience, I was thinking about thawing out the ones I have taking all the meat out grinding it back up with more pork or beef and then trying to reuse the casings. Do you think that would even work?

 

[Barbaroja]

Not without more hassle than it’s worth. Casing is cheap, I’d say get some new ones for the restuff.

 

[daniel craig]

Not without more hassle that it’s worth. Casing is cheap, I’d say get some new ones for the restuff.

All right I'll probably do that do you think regrinding this and then refreezing would work?

 

[Laphroaig]

I know what you are saying. I like to only add about 25% pork to my venison sausage to keep it somewhat healthy. I think by the time you add enough pork to get the texture of pork sausage there won't be much venison included, just the nature of the low fat wild game. I usually get loose sausage, but a couple of years ago the butcher stuffed it into casings and like yours they turned out to be pretty hard when cooked. I just broke the casings open and cooked it loose.

In fact, I just had a lunch of pancakes and Italian patties. Good stuff!

 

[Barbaroja]

A second grind would produce a finer texture if that’s what your after

 

[Seedy Character]

I put 20% pork max. But, I like the drier sausage.

Brats have a lot of fat. 20% whole pork butts and 10% brisket should give you that brat.

Regrinding and mixing should be ok. Get fresh casings, though.

 

[daniel craig]

I know what you are saying. I like to only add about 25% pork to my venison sausage to keep it somewhat healthy. I think by the time you add enough pork to get the texture of pork sausage there won't be much venison included, just the nature of the low fat wild game. I usually get loose sausage, but a couple of years ago the butcher stuffed it into casings and like yours they turned out to be pretty hard when cooked. I just broke the casings open and cooked it loose.

In fact, I just had a lunch of pancakes and Italian patties. Good stuff!

I suppose I could just cut the casings open and cook it like ground meat for like a meat sauce or something.

 

[daniel craig]

A second grind would produce a finer texture if that’s what your after

I guess it's kind of hard to describe what I'm after. I'm trying to make venison bratwurst like I had in Germany. The texture was not all the way on the end of the hot dog spectrum but also wasn't super tough like mine are.

 

[Patocazador]

I have a (really cheap) friend that reuses his dental floss. Reusing casings is just as stupid.

 

[Ranger99]

JMHO- I wouldn't go to the trouble, then
maybe contaminate everything with
bacteria. Every time you handle meat
after it's skinned when processing, it's
exposed to bacteria.
Good Luck

 

[Laphroaig]

I wonder if the "packing pressure" (if that's a thing?) could be too great in your case.

Also, what's your percentages of pork and beef?

 

[archeryrob]

How much are we talking? Maybe just use those and de-case and pan cook for meals and make better sausage next time.

I have done venison sausages at 70/30 deer/fat and it is okay. IMO, 50/30/20 Venison/Pork butt/ pork fat turns out more like sausage and still uses deer meat as filler.

You know there is a reason there is not a bunch of beef sausages or bologna made of out pork. They turn out in difference consistencies of the product.

 

[der Teufel]

I'm a newbie to making Brats, but I've seen some recipes that called for grinding twice to produce a finer texture.
I guess it all depends upon what you're trying to accomplish, and having not enjoyed the venison brats you had in Deutschland you'll have to decide for yourself.

 

[Steve_OH]

Sausage making is an art all it's own. I think I'd just use it up as is. Makes notes for next time. or, give up like I did and find a guy who has that recipe you like and have him do your sausage.