Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Spicey Venison Sausages.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Spicey Venison Sausages.

    Post  Admin on Sun Mar 31, 2013 6:51 pm

    3 lbs vension

    2 lbs fatty pork shoulder or 1 lb lean pork and 1 lb pork fat.

    2 tablespoons crushed red pepper flakes

    3 tablespoons kosher salt

    1 tablespoon rubbed sage

    3 tablespoon medium ground black pepper

    1 tablespoon granulated or powdered garlic

    1 cup ice water

    1.Trim the venison of all bloody areas and tough connective tissue, cut it and the pork into 1 inch cubes, and grind it all through the medium plate of your meat grinder.

    2.Combine the spices in a small container and mix with the 1 cup of ice water.

    3.Pour the spice and water combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.

    4.Once the sausage is fully mixed, stuff it immediately into casings and cool it down.

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