Venison Sausage Recipe

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Permalink Reply by Paul Pine Jr. on April 8, 2009 at 1:46pm

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 April 14, 2009 at 10:57pm

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 May 8, 2009 at 9:15pm

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 September 6, 2009 at 10:50pm

what temperature and what kind of wood?

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Permalink Reply by Jason Mascio on September 9, 2009 at 11:21am

Come around this deer season Steve, when we make ours and you can learn!

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