Email to       

Recipe Categories: Retlaw's HOME PAGEBBQ CASSEROLES Chili CROCKPOT PASTA Pheasant Sausage SOUPSandSTEWS Venison

Venison Sausage II




Source of Recipe


exoticmeats.com


List of Ingredients




5 pounds boneless fresh Venison trimmings
2 pounds fresh pork fat
2 large onions, chopped
4 garlic cloves
2 bay leaves
2 teaspoons salt, or to taste
2 teaspoons freshly ground black pepper
1/2 teaspoon dried red pepper flakes
1 teaspoon paprika
3 tablespoons minced fresh parsley
1 tablespoon chopped fresh thyme
sheep casings, about 3 yards



Recipe



Put the venison and pork fat through a sausage grinder twice. Grind the onions, garlic and bay leaves and mix with the ground meat in a large bowl. Sprinkle with the remaining seasonings and mix well. Pan fry a small patty of the sausage mixture to test for seasoning and adjust as needed.
Cut the sausage casings into 3-foot lengths and wash by hooking one end to the kitchen faucet and flushing with cold water. Fill the casings with the sausage mixture, using the small tube on the sausage stuffer; to make links, twist the casings every 4 inches. Tie at each end and refrigerate overnight to let the flavors blend.
The sausage may be smoked in a home smoker according to the manufacturer’s instructions, or roasted in a 350ºF oven for 20 - 30 minutes. Cooked sausage freezes well.