Old Country Venison Sausage.

Prep Time: 1 hour + overnight
Cook Time: 5 hours
Servings: 20


Ingredients.

• 3 lbs. venison

• 2 lbs. pork shoulder

• 3 tbs. kosher salt

• 1 tbs. onion powder

• 1 tbs. Hungarian paprika

• 1 tsp. pink salt

• ½ tsp. allspice

• ½ tsp. nutmeg

• 1 tbs. black pepper

• ¼ cup dry milk powder

• 1 cup ice water


Method.

1. Combine venison and pork in large tub.

2. Whisk dry ingredients together; distribute evenly over meat. Mix thoroughly.

3. Grind meat through small die.

4. Add the water and using meat mixer or hands, mix thoroughly until the ground meat starts getting sticky and forms a bind.

5. Stuff into hog casings and twist into either 6-inch links or 12-inch loops.

6. Hang or place on drying racks in refrigerator overnight to dry and let flavors develop.

7. Remove from refrigerator and let rest on counter for an hour or so until the sausage comes up to room temperature.

8. Smoke at 180-200 degrees until sausages reach an internal temperature of 150-155 degrees.

9. Shock in an ice bath, wipe dry and refrigerate.

10. To reheat, sausage can be steamed, grilled or simmered in a small amount of liquid.