Last updated 6/12/2012 1:28:31 AM. Recipe ID 63911. Report a problem with this recipe.
Title: 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
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.
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