Try this Venison Sausage recipe, or contribute your own.
Suggest a better descriptionafter grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If its too mild, add small amount of red pepper until proper taste is reached; if its too hot, add more venison. Stuff in casings & smoke 28 to 30 hours.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 24 | ||
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Calories: 271 | ||
Calories from Fat: 181 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 29.5mg | 9 % | |
Sodium 2.6mg | 0 % | |
Potassium 44.2mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.2g | ||
Protein 20.7g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 271
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