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Yield: 1 Servings
| 5 | | Feet medium hog casings |
| 5 | lb | Cubed prefrozen venison |
| 3 | lb | Lean prefrozen pork, cubed |
| 2 | lb | Pork fat, cubed |
| 5 | tablespoon | Salt |
| 1 | teaspoon | Thyme |
| 2 | teaspoon | Sugar |
| 1 | tablespoon | Fine grind black pepper |
| 2 | teaspoon | Finely minced garlic |
| 1 | tablespoon | Paprika |
| 1 | teaspoon | Cayenne |
| 1 | cups | Brandy |
| ½ | teaspoon | Ascorbic acid |
| 1 | teaspoon | Saltpeter |
| ½ | cups | Red wine vinegar |
| ½ | cups | Red wine |
| 2 | teaspoon | Salt |
| 1 | sm | Onion, sliced |
| ½ | cups | Thinly sliced carrot |
| 1 | cl | Garlic, finely minced |
| 1 | | Bay leaf |
| ¼ | cups | Chopped heart of celery |
| 1 | tablespoon | Whole black peppercorns |
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Thaw venison. Prepare marinade and pour over cubes of meat. Marinate in the refrigerator for 24 hours. Drain, discard marinade, and grinf through the fine disk. Grind pork and fat separately and mix with venison. Add remaining ingredients and mix well. Place in the refrigerator overnight. Prepare casings, stuff and tie off into 4-5" links. Hang to dry for 48 hours. Cold smoke (70-90) for ten hours. Hang again for at least two weeks
Your Venison Sausage is ready. Good luck!
Related recipes: Makemeat, Game, Pork
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