Venison sausage
Even people not fond of venison would like these sausages.
Instructions
Cut venison and pork into small chunks for use in a grinder.
Add all the seasonings, mixing thoroughly.
Put through grinder using medium blade.
Pack meat in sausage bags or casings.
Hang it for a long smoking, at a low temperature.
Total time
6 hours, 15 minutes
Cooking time
360
Preparation time
15
Yield
12 servings
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.
Source
smoke, moderate
meat, breakfast, dinner
American food recipes
Food in U.S.A.
Food in U.S.A.