Try this Venison Summer Sausage recipe, or contribute your own.Suggest a better description
1st. day: Mix well, refigerate (covered) 24 hours. 2nd. day: Repeat above 3rd. day: Repeat above 4th. day: Divide into 5 equal parts (1 1/2# each). Shape into 5 rolls (12-14" long) You can either back on broiler rack in oven for 8 1/2 hours, or can use smoker and smoke til done. I have a Gander Mountain brand electric smoker with the water pan.I used it the last time I made the sausage and smoked it for 4 hours. Much better tasting than using the oven. Only problem is that my smoker has no settings, just plugs in. * Keeps 3 weeks in refrigerator, and DO NOT use metal dish for mixing or storing. Posted to bbq-digest V5 #722 by Wiley Mixon
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|Serving Size: 1 Serving (3312g)|
|Recipe Makes: 1|
|Calories from Fat: 2759 (51%)|
|Amt Per Serving||% DV|
|Total Fat 306.6g||409 %|
|Saturated Fat 93.5g||468 %|
|Monounsaturated Fat 119.5g|
|Polyunsanturated Fat 41.6g|
|Cholesterol 1048.3mg||323 %|
|Sodium 54563.5mg||1881 %|
|Potassium 2655mg||70 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 12.3g|
|Protein 626.2g||895 %|
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Calories per serving: 5393
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