Juicy Pork & Venison Sausage
A 50/50 mix of pork and venison keeps this venison sausage recipe plump and juicy.
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
ground venison
|
* |
| 4 | pounds |
ground pork
|
|
| 2 | tablespoons |
salt
|
|
| 2 | teaspoons |
black pepper
|
|
| ¾ | teaspoon |
mace
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cloves
|
|
| ½ | teaspoon |
allspice
|
|
| ½ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
ground venison
|
* |
| 1.8 | kg |
ground pork
|
|
| 3E+1 | ml |
salt
|
|
| 1E+1 | ml |
black pepper
|
|
| 3.8 | ml |
mace
|
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
cloves
|
|
| 2.5 | ml |
allspice
|
|
| 2.5 | 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.
