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Juicy Pork & Venison Sausage

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Submitted by ksch

A 50/50 mix of pork and venison keeps this venison sausage recipe plump and juicy.

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

4 1.8
POUNDS KG GROUND VENISON *
4 1.8
POUNDS KG GROUND PORK
2 3E+1
TABLESPOONS ML SALT
2 1E+1
TEASPOONS ML BLACK PEPPER
¾ 3.8
TEASPOON ML MACE
¼ 1.3
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML CLOVES
½ 2.5
TEASPOON ML ALLSPICE
½ 2.5
TEASPOON ML GARLIC POWDER

Directions

Mix venison and pork together.

Add approximately ½ cup hot water to meat to gain desired texture for sausage press.

Add spices and mix well.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 465g (16.4 oz)
Amount per Serving
Calories 1353 63% from fat
 % Daily Value *
Total Fat 94g 145%
Saturated Fat 35g 176%
Trans Fat 0g
Cholesterol 427mg 142%
Sodium 3821mg 159%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 2%
Sugars g
Protein 234g
Vitamin A 1% Vitamin C 6%
Calcium 11% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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