Recipe 4 All: Venison Sausage Recipe — Every recipe in the World on this site.

Recipe 4 All: Venison Sausage Recipe

Venison Sausage

Yield: 1 Servings
5  Feet medium hog casings
5lb Cubed prefrozen venison
3lb Lean prefrozen pork, cubed
2lb Pork fat, cubed
5tablespoon Salt
1teaspoon Thyme
2teaspoon Sugar
1tablespoon Fine grind black pepper
2teaspoon Finely minced garlic
1tablespoon Paprika
1teaspoon Cayenne
1cups Brandy
½teaspoon Ascorbic acid
1teaspoon Saltpeter
½cups Red wine vinegar
½cups Red wine
2teaspoon Salt
1sm Onion, sliced
½cups Thinly sliced carrot
1cl Garlic, finely minced
1  Bay leaf
¼cups Chopped heart of celery
1tablespoon Whole black peppercorns

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!

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