Venison Sausage

Venison Sausage

1 review, 4 star(s). 100% would make again

Ready in 1h

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1 lb suet; Cubed
1 tb Black pepper
3 tb Salt
Sausage casings
5 lb venison; Cubed
1 ts Red pepper flakes; or cayenne pepper
1 ts Sage
1 ts Paprika
2 ts Garlic powder

Original recipe makes 24



after 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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This worked well in my Weber Smoky Mountain smoker. I had to jury-rig a rack to hang the sausage from but it was well worth the effort.
promfh 10y ago

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