Monday, February 27, 2012

Spicy Venison Sausage

If you simply enjoy deer hunting, or if you do it as a survival strategy, you’ll need some good venison recipes. Venison sausage recipes are great ways to use the hams, shoulders, and venison scraps, so that no part of the deer meat is wasted. You’ll also need to use extra non-deer fat in your sausage making. Some people like to add beef suet, and for venison burgers, I agree. For deer sausage, however, I prefer using fresh pork fat. And by the way, it’s best if you remove any visible fat from the venison before using the meat in a deer sausage recipe. The meat and fat will also need to be cold for sausage making recipes. In fact, the fat will need to be really cold – almost frozen.
Spicy venison sausage
5 pounds deer meat, cubed
2 pounds pork fat or beef suet, cubed
1 tablespoon rubbed sage
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon Louisiana hot sauce
1 tablespoon Liquid Smoke
1 tablespoon black pepper
1 tablespoon cayenne
1 tablespoon onion powder
1 tablespoon garlic powder
Directions: Feed chilled venison and almost-frozen pork fat into grinder. Combine ground meat and fat with remaining ingredients until very thoroughly mixed. Force sausage meat into casings. Freeze or refrigerate. Cook sausage links on the stove, grill, or smoker.

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