Venison Summer Sausage
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INGREDIENTS
- 2 tb Liquid smoke
- 1 ts Cayenne pepper
- 2 tb Black pepper
- 2 tb Garlic salt
- 2 tb Mustard seed
- 1 ts Peppercorns
- 2 lb Pork sausage
- 5 lb venison ; Ground
- 5 tb Morton Tender Quick Salt
INSTRUCTIONS
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
NOTES
LauraGalceran
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3312g) | ||
| Recipe Makes: 1 | ||
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| Calories: 5393 | ||
| Calories from Fat: 2759 (51%) | ||
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| Amt Per Serving | % DV | |
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| 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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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. |
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Calories per serving: 5393
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