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    You are in: Home / Recipes / No Casings Sausage for Venison Recipe
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    No Casings Sausage for Venison

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Cheri B's Note:

    This is a recipe my Dad uses and my friend Doug. It can be adapted to make breakfast sausage also. It is easy to make, and make it any time of the year from frozen-thawed meat when the mood strikes the cook.

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    Ingredients:

    Serves: 8

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      NOTE THE MARINATE TIME IS NOT INCLUDED IN PREP & COOKING TIME.
    2. 2
      Mix together all ingredients in bowl,.
    3. 3
      Cover with press and seal refrigerate for 24 hours.
    4. 4
      Divide into 4 even portions, roll out into a 2 inch rolls.
    5. 5
      Wrap in foil, around the meat, twist the ends.
    6. 6
      Repeat with the other 3 portions.
    7. 7
      Bake for 1 hour at 350°F on cookie sheet.
    8. 8
      Remove from oven and let cool until you can handle them.
    9. 9
      Cut and wrap to size you wish.
    10. 10
      Makes 4- 1 pound loaves or 8- 1/2 lb loaves.
    11. 11
      Notes: To make breakfast sausage omit beef and use pork sausage, can also use Italian breakfast sausage instead of just plain pork sausage.
    12. 12
      I like more mustard seed than this recipe calls for, can also add crushed red pepper, just spice to your own likings. Servings depend on how hungry you are !

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    Nutritional Facts for No Casings Sausage for Venison

    Serving Size: 1 (298 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 523.3
     
    Calories from Fat 304
    58%
    Total Fat 33.8 g
    52%
    Saturated Fat 13.5 g
    67%
    Cholesterol 188.9 mg
    62%
    Sodium 3655.0 mg
    152%
    Total Carbohydrate 1.8 g
    0%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.2 g
    1%
    Protein 49.8 g
    99%

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