Venison Sausage Filling

Pink_Diamond's Note:

Here is a nice way to use up ground venison. It makes nice lean sausages. You can make the mixture more spicy by adding more pepper and red pepper flakes. The servings say 30 to 40. It depends on how big you make the sausage.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 30-40

Yield: 5.0 Pounds

• 3 lbs ground pork
• 2 lbs ground venison
• 2 tablespoons kosher salt
• 1 tablespoon fennel seed
• 1 tablespoon red pepper flakes
• 1 teaspoon pepper
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 cup cornmeal
• 2 tablespoons onion flakes
• 1/4 cup hot sauce
• 1/4 cup chili sauce
• water, enough to make mixture a nice smooth texture

Directions:

1. Mix all ingredients together in large bowl.
2. Meat is ready to be put into sausage casings.

Reviews

[Pokey in San Antonio, TX]

Very tasty recipe. I added 2 tbls of cayenne for heat, but other than that, I followed the recipe exactly. The only thing I will change next time is to add more pork fat. I believe the pork butt I used was too lean, so the sausage came out a little dry. I also used collagen casings (that specifically say to not soak first), which I will not use again. They filled ok, but did not hold up well when cooked on the grill. I served these up at a BBQ last week to compliment some pork ribs (#152453) and deer balls (#150361)--everyone loved them--even the ones who thought they didn't like deer meat. Thanks Kitten for posting.