Venison Sausage
Yield
24 servingsPrep
30 minCook
?Ready
30 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
venison
cubed |
|
| 1 | pound |
suet
cubed |
|
| 3 | tablespoons |
salt
|
|
| 1 | tablespoon |
black pepper
|
|
| 1 | teaspoon |
red pepper flakes
or cayenne pepper |
|
| 1 | teaspoon |
paprika
|
|
| 1 | teaspoon |
sage
|
*
|
| 2 | teaspoons |
garlic powder
|
|
| 1 | x |
sausage casing
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
venison
cubed |
|
| 453.6 | g |
suet
cubed |
|
| 45 | ml |
salt
|
|
| 15 | ml |
black pepper
|
|
| 5 | ml |
red pepper flakes
or cayenne pepper |
|
| 5 | ml |
paprika
|
|
| 5 | ml |
sage
|
*
|
| 1E+1 | ml |
garlic powder
|
|
| 1 | x |
sausage casing
|
* |
Directions
After grinding and mixing the venison and suet with the seasonings, fry a small patty to check for taste.
If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison.
Stuff in casings and smoke 28 to 30 hours.
