Michigan State University Extension
Preserving Food Safely - 01600615
10/13/97

### MAKING SAUSAGE

        Ingredients  for  making homemade sausage  are  readily

    available
     in  most  areas from  retail  stores  and  locker

    plants.
      The recipes can be used for deer,  elk,  antelope,

    moose
      or  other  wild meat which has been trimmed of  fat.

    Meat
     from  domestic sources can be used as  well  but  some

    reduction
     in the amount of fat in the recipes is needed  if

    the
    beef, pork or lamb contains fat.

        Any  lean meat from any part of the carcass can be used

    for
    sausage.  Most often meat from the back and hind legs is

    saved
    for roasts and steaks and boneless, fat-free lean from

    other
     areas  of the carcass utilized for  sausage.   It  is

    recommended
     that the lean be removed from the  carcass  and

    made
     into  sausage as soon as possible (the day  after  the

    kill
    is best) to prevent unnecessary bacterial growth.  Meat

    which
    has been frozen and thawed can also be used.

       Freeze  clean,  edible  trimmings immediately after they

    are
    removed from the carcass.   The trimmings can be  ground

    and
     fat added when they are thawed.   Regardless of whether

    fresh
     lean  trimmings or thawed lean  trimmings  are  used,

    speed
     in sausage preparation is a must to prevent bacterial

    growth.
      Bacterial  growth on game meat causes soured  meat

    which
    is unacceptable as a sausage ingredient.

        The   quality   of  the  sausage  produced   is   often

    proportional
     to  the length of time fresh  trimmings  stand

    before
    they are used.  Game meat trimmings should be removed

    from
    the carcass free of fat,  hair,  bloodshot   and  dirt.

    They
     should  be  chilled  at 30 degrees Fahrenheit and made

    into
    sausage or frozen immediately.

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