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Venison: Game Sausage

Source of Recipe


Lance Lomprey



List of Ingredients



• 5 pounds deer (or elk) burger
  
• ¼ cup Morton's Tender Quick (a curing salt-and-spice mix available in grocery stores)
  
• 2 tsp garlic salt
  
• 2½ tsp coarse pepper
  
• 2 Tbsp mustard seed
  
• 1 Tbsp hickory salt
  
• 2 Tbsp coarse red pepper flakes
  






Instructions



1. Mix all ingredients together in a large bowl. Refrigerate for three days, mixing daily. For bulk sausage, wrap in freezer paper or use a food sealer and freeze.
   
   
2. For summer sausage, place sausage in casings (available from butcher shops or by mail order). Sausage can also be shaped into sticks and wrapped in cheesecloth. Bake at 150° F for 8 to 10 hours.
   
   Cut open a stick in the center and test for doneness. Freeze for long-term storage.
   (Summer sausage will keep on the shelf for one week or in a refrigerator for two to three months.)