Creole Habenero Venison Sausage

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READY IN: 6hrs
Recipe by matthew.benigni

This recipe is getting close to perfect. The last time I made it, I used jalepeno's and the heat wasn't enough. I tried this year with crushed red pepper and it just wasn't right.

Ingredients Nutrition


  1. Coarse grind for the pork and the venison.
  2. Mix seasonings with water.
  3. Pour in water and mix with meat.
  4. Let sit in refridgerator over night.
  5. Stuff and Smoke 3 hrs at 165.
  6. note: I usually freeze the links, and smoke them when before I eat them.

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