Venison Sausage Filling
- Ready In:
- 10mins
- Ingredients:
- 15
- Yields:
-
5 Pounds
- Serves:
- 30-40
ingredients
- 1360.77 g ground pork
- 907.18 g ground venison
- 29.58 ml kosher salt
- 14.79 ml fennel seed
- 14.79 ml red pepper flakes
- 4.92 ml pepper
- 4.92 ml oregano
- 4.92 ml garlic powder
- 4.92 ml paprika
- 2.46 ml cumin
- 118.29 ml cornmeal
- 29.58 ml onion flakes
- 59.14 ml hot sauce
- 59.14 ml chili sauce
- water, enough to make mixture a nice smooth texture
directions
- Mix all ingredients together in large bowl.
- Meat is ready to be put into sausage casings.
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Reviews
-
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.