Venison sausage

Description

Even people not fond of venison would like these sausages.

Ingredients

12 lb meat (half venison, half pork)
1 1⁄2 T garlic (powder)
1⁄4 c salt
1 1⁄2 T pepper (black pepper)
1 t allspice
1 T chili pepper (crushed or gorund)
1 T salpetre (or kala nimak, sodium nitrate)
  casings (sausage casings or sausage bags)

Instructions

  1. Cut venison and pork into small chunks for use in a grinder.
  2. Add all the seasonings, mixing thoroughly.
  3. Put through grinder using medium blade.
  4. Pack meat in sausage bags or casings.
  5. Hang it for a long smoking, at a low temperature.

Notes

The meat may be stored in a freezer and used as you would good pork sausage.

Substitute crushed chili pepper with same amount paprika if you do not like it hot.

Yield
12 servings
Preparation time
15
Cooking time
360
Total time
6 hours, 15 minutes

venison sausages