Homemade Sausage Making

Today I made venison Italian sausage using another one of the spice mixes from Germany. Base spice then you add salt. I use this one for pasta sauces and for inside sausage rolls. Also made a batch of my venison Smoked Paprika jalapeno, chili Habanero cheese smokies and a new one, Filipino hotdogs! Same recipe but stuffed into a red casing that has dye in it and they stay really red after peeling. Made them for my friends Filipino wife. I got the casings from my German friend who now works at a small meat plant and they use these casings to make Filipino hotdogs for a Niche Market in Edmonton and Calgary which have quite a large Filipino Community.
These are the actual Filipino ones


These are mine before linking and into the smoker.

Boy they sure are red! This is after they're peeled!

Wow, those are really red!

How about the recipe for those Filipino hot dogs? The colour reminds me of sausages I saw in France where they like to dye the casings red in some sausages.

Here you go Chris. This is my standard wild game Hotdog recipe. it is 75% wild (Could use beef) and 25% pork back fat. If I'm out of back/shoulder fat I use 50% lean wild and 50% pork Butt. Since I butchered a whole hog this fall I had a good supply of pork back and shoulder fat.
Recipe is for 1 kg.
750g Nice deer trim, some connective tissue and a little fat. Mix of front shoulder, neck and rib meat
250g pork back fat
15g salt
2.5g cure #1
2g sugar
3g white pepper
2g garlic
2g mace
3g Coriander
7g mustard powder
3g cutter phosphate
100g crushed ice

I grind the wild twice through a 6mm plate and the pork fat once through a 3mm plate. I make the emulsion with the deer and spices and 1/2 the ice. If the deer is really lean I add a little ice water to keep the emulsion from being too thick. I add the fat last and run it to about 15C. I have no idea where you could get the red hotdog casings from? I have no idea where the plant my friend works at gets them. They are about a 22mm. I like them a little better than the quick peel hotdog casing I usually use.
After stuffing I let them rest for a few hours then smoked them for 3 hours at 150F. After smoking I poached them to a 71C IT. Right after they come out of poaching I peel them (Bit of a PITA) then cool them in cold water. This batch really was red!
They are awesome with a nice bakery bun, fresh sliced onion, and homemade sauerkraut!

Thanks for sharing your Hot Dog recipe Fatboyz!