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HOT VENISON SAUSAGE
HOT VENISON SAUSAGE
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PrintINGREDIENTS
- 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
DIRECTIONS
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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