I took a deer I shot to the butcher and had some sausage made up. I cooked it up this morning and it was EXTREMELY salty. I was wondering if you guys ever got sausage from your butcher and how they usually do it. It is just basically ground meat with seasonings, not links. I was thinking of casing it and smoking it to try to get rid of the abundance of salt. Any other suggestions? I was going to call the butcher and let them know and ask them if maybe it was made to be cured?
I think drying/smoking it would make it even more salty. Call your butcher and let them know. Maybe he will correct it by adding more meat to it. If he won't do it, you can add some, mix it up and it should be better.
+1 to this, drying is going to take away moisture thus leaving it MORE SALTY, no doubt. I can give you a recipe to make your OWN summer sausage, not sure how it'd be fried up in a pan, rather than baked/smoked, but I know when I make it, my little girl will take it to school and make a sandwich for lunch 5 days in a row if it would last that long!!!
all of my smoked summer sausage seems like it gets saltier if i cook it... so usually i just do like stated above... make a sandwhich or just eat it plain with some cheese once in a while. the boys love it ice fishing and in the goose blind. doesnt last long! and at ~$15 a stick get exp really quick!
I like Christines advice about adding meat and have had to do the same thing. Instead of buying sausage to mix it with we had the butcher grind up an unseasoned pork butt and then we mixed that in, it turned out pretty good.
been there before, I made veni sausage in the oven two years ago, and I went a little overboard on the salt. I just added a big slice of cheese and ate it on a cracker and I thought it was fine.
