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Venison Sausage

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Submitted by amblack

YIELD

24 servings

PREP

30 min

COOK

?

READY

30 hrs

Ingredients

5 2.3
POUNDS KG VENISON
cubed
1 453.6
POUND G SUET
cubed
3 45
TABLESPOONS ML SALT
1 15
TABLESPOON ML BLACK PEPPER
1 5
TEASPOON ML RED PEPPER FLAKES
or cayenne pepper
1 5
TEASPOON ML PAPRIKA
1 5
TEASPOON ML SAGE *
2 1E+1
TEASPOONS ML GARLIC POWDER
1 1

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 268 68% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 874mg 36%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 41g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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