FrankFurters

This recipe is based on one at Two Guys and a Cooler (Video here), their site and the associated videos are very helpful to learn techniques to sausage making.   For ingredients, etc, make sure to check SausageMaker or Waltons.  

The recipe was modified to use Pheasant or Venison instead of beef / pork.   Depending on the how lean the game is, you might need to add additional pork fat.  

Ingredients list for making ~2 kg of meat

• 1700 g Pheasant, Turkey, Game Birds, Wild Boar, Venison or Beef
• 300 g pork belly or pork shoulder, trim to separate meat from fat
  
• 300 g pork back fat or fat from pork belly (try to trim so it's mostly fat)
  
• 43 g kosher salt
• 5 g Insta Cure #1 (mix into meat only Pheasant and pork belly)
  
• 9 g sugar
• 15 g garlic powder or granules
  
• 15 g onion powder
• 10 g sweet paprika
• 10 g ground Chipotle (more if want more spice) or cayenne might reduce amount
  
• 8 g coriander - prefer whole but ground will work
  
• 8 g white pepper - prefer whole but ground will work.
  
• 4 g mace
• 4 g nutmeg
• 60 g Nonfat dry milk powder
• 600 g crushed ice (crush it as fine as possible)
  
• sheep casings 22-24mm
• Cooked rice to help push out last bit of meat from stuffer.  This is optional since its nice to take the last meat to cookup as a test. 
  

Tools

• Meat grinder with medium (10 mm) and finer (6 mm) disk
• Food Processor
• Sausage stuffer
• Big pot for poach sausages
  
• Sharp knife and cutting board
  
• Iodophor for sanitizing equipment, make up a spray bottle.  Add enough to the water to give it a slight tint is enough. 
• Bins/Containers to hold meat, make sure they will fit in your refrigerator and freezer.  I like using stainless steel food prep pans
• Large plastic bind for mixing meat, is nice to have
  
• Latex gloves  

 Instructions

1. Prepare the meat and fat.  Keep the meat and fat separate.  Cut each into chunks that will easily go through your grinder.  Remove as much silver skin, tendons, etc as possible - stuff that tends to clog a grinder.   Place meat and fat into separate contains then into the refrig.  Need to get the each to as close to 32 as possible.   Might have to drop it in the freezer for a bit. 
2. Prep your grinder - make sure its clean, knife is sharp and drop all parts into a solution of Iodophor for sanitizing.   Best to keep the parts in Iodophor until you are ready to grind.  Can add some ice to the Iodophor solution just before you need the grinder parts to cool them down.
   
3. When meat is cold, toss on a pair of gloves and give the gloves a spray of Iodophor or dip your hands ,container contain grinder parts, assemble the grinder with the largest disk and grind both the meat.  Keep the meat as cold as possible while grinding.  Repeat the grind but use next smaller grind disk or smaller.   Make sure the meat is cold.
   
4. Setup the grinder with a 10 mm or smaller disk.  With the fat cold, grind the fat.  Keep it separate from the meat and put back into refrig for tomorrow/later.
   
5. To the meat only, add the Insta cure and Kosher salt - mix well.  Put the meat and fat back in the refrigerator for overnight.  Clean up the grinder and have it ready for tomorrow
   
6. Measure out the spices - no salts.    Use a coffee grinder or food processor to grind up the mixture, I use whole spices when I can so always need the grinder.   Toss the mixture into a jar to be used tomorrow.
7. Next day (day of stuffing), create a meat slushy from the ice, portion of meat grind, spices and some water.  Use a food processor to blend the mixture to the consistency of a slushy.  Put in refrigerator to keep cold. 
   
8. Repeat Step 2, use a smaller grind disk 6 mm or smaller for the meat.  Grind the meat, put back into refrig to keep cold.  
   
9. Repeat Step 2 for the fat, grind using a 6 mm or larger disk.  Mix the fat with meat and put the mixer in the refrig for next step.
   
10. Toss on some gloves and give a spray of Iodophor or dip you hands in the grinder Iodophor bin.  Using you hands, mix the spice slush mixture into the meat or if you have a stand mixer whip the meat using the paddle.  Another option to get a smoother sausage it to work in batches and use a food processor (make sure to keep the meat cold).  Try evening distributing the mixture as much as possible - doesn't have to be perfect.   Put the meat in refrig, maybe freezer to get it and the fat at least 34 F.  The meat mixture should be sticky and like a dough.  
    
11. As the meat chills, get the casings ready.  Will need 5 or so long sheep casings for 3 kg of meat.  Keep the prepared casing is warm water ready for stuffing. 
    
12. Make sure the stuffer and tube used for sheep casings are cleaned.  They can be put into the Iodophor solution.
    
13. Assemble the stuffer.  Fill the stuff canister with mixture.  Load on the first casing and start stuff.  You want the sausages to be fairly firmed when stuffed but not too much to make it difficult to twist/tie.  I like making lengths that are 8 to 12".  
14. When stuffing is done, place the sausages on a cooking cooling rack on top of a cookie sheet and into the refrig to cool/dry out overnight.
15. Next day, get a pot of water heating to 165 to 170F.  Add sausages.  Poach at 165 to 170F for 15 to 20 mins.  Don't let the liquid get above 170F.  Place a plate on top of the sausages to keep the submerged.   When done poaching, drain the liquid and place the sausages in a cold water bath (add some ice to help with the cooling).   When coo, vacuum pack and freeze or toss them on the grill for bit and serve with your favorite toppings.