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Venison Sausage Recipe
Looking for some Venison Sausage Recipe's if anybody can hook me up.
Thanks
Thanks
Replies to This Discussion
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Permalink Reply by Paul Pine Jr. on -
Venison Sausage
Yield: 24 servings
5 lb Cubed venison
1 lb Cubed suet
3 tb Salt
1 tb Black pepper
1 ts Red or cayenne pepper
1 ts paprika
1 ts sage
2 ts garlic powder
sausage casings
After grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings & smoke 28 to 30 hours.
here ya go bud here's one
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Permalink Reply by Steve on -
If I don't have a smoker can I just refridgerate or freeze the casings and just fry them in a pan when ready to eat? Looking to pick up a smoker in time. Sounds good though.
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Permalink Reply by Paul Pine Jr. on
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if u want heres a simple way to give ur meat a little smoke taste take a charcoil grill and a empty shed,
hang the sasauge up in the shed low enough so the grill is almost touchin it lite the grill up and let it get hot and when the grill is hot pour a little liquid smoke on the hot coals and slide it under the sasuage and leave enough air to get in the shed so it don't smoke up on ya smoke just enough to get a hint of it.
or just add a little liquid smoke while ur mixing the ingredients together
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Permalink Reply by Jerry Finney on -
what temperature and what kind of wood?
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Permalink Reply by Double M Outfitters on -
Come around this deer season Steve, when we make ours and you can learn!
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Permalink Reply by John Davis on -
For breakfast patties, don't get fooled into too many ingredients- the simpler, the better. Make 8lb batches, 5 to 5 1/2lbs venison, the rest trimmed pork butt. Salt, black pepper, cayenne pepper, sage. Maybe thyme and nutmeg if you have to. Add fennel seed, garlic, and rosemarry and you've got italian.
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