HOT VENISON SAUSAGE
Ingredients
5 lbs. venison, coarse ground
1 lb. beef suet
1 tablespoon monosodium glutamate
1 teaspoon cayenne pepper
3 tablespoons salt
1 teaspoon ground red pepper
2 tablespoons fresh ground black pepper
Red wine (optional)
1 tablespoon ground sage
Grind suet through finest plate on grinder and mix with coarse ground venison. Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind through a medium grinder. Test hotness by cooking a small sample. Add a bit more ground red pepper if too mild; add more meat if too hot. Wine may be used to moisten the mixture if it is to be stuffed in casings. Keeps well about 6 months in freezer.
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