Vacuum packed and freeze

sheep casing

All the time. cut into 6" sticks. 6 to a package.

Yes the skin is boil to a gelatin form and nix with a sausage mix to make what they call skin sausage. I remember very little on how they did it, but hope i remember enough to give it a go. Maybe next year’ for i’m down to my last 30 lbs venison.

ClaytonD Thanks

Any one out there that can help me with this… Help a German family make this along time ago. Would use their sausage mix and boil the skin, grind it and mix together. Then they would stuff it, but can’t remember what the percent or ratio they use.

Has anyone every made skin sausage from the skin of a hog and if so, can you tell me how to do it.

Thanks, I understand it now. Got it.

Thanks Jonathon. Just one more question. Is that 1.5 lbs of garlic power or 1.5 oz. per 25 lb batch?

How much garlic power should be use in a 25 lbs mix for ring sausage. I’m thing about 1oz. Is this a good starting point, don’t want to put to much in it. want a garlic taste but don’t want to over do it.

Thanks. Will start small before going big

RayStripling said in Conversion charts:

Sounds good. Thank you… FYI: I have a Sausage recipe and would like to add some other seasonings to it like Garlic salt or power to it and don’t know how much to use.

Sounds good. Thank you…

Yes Jonathon I would like to see a volume to weight chart. Just looking for a starting point.

Is there a Conversion chart for seasoning like :
Salt, Black pepper, Onion Salt/power, Garlic Salt/Power, Cayenne, Paprika and other type season.