This came from I Love New York Cooking For The Holidays. I haven't tried this, just posting for future use.
My Private Note
Units: US | Metric
- 10 -25 lbs venison, scraps (not fat or gristle)
- 5 -12 lbs pork suet (Fat) or 5 -12 lbs been suet (Fat)
For Each 5 pounds of meat and suet
- 1Clean and rinse large container to hold and mix 15-37 pounds of sausage. (Note:We use a large picnic cooler). Clean and rinse several baking pans and baking sheets.
- 2Cut venison and suet into ice-cube-size chunks and weight. Add one part suet for each two parts of venison. Grind the suet and venison intermittently. Grind again. Put ground meat into large container. Using blender or food processor, grind all seasonings into fine particles, one batch for every 5 pounds of ground meat.
- 3Sprinkle seasoning over ground meat and mix inches Be sure to mix thoroughly. Test for taste by forming a small amount of the mixture into a patty and fry in a skillet. Add more seasoning to taste. Roll sausage mixture into small breakfast sausage-size patties and set on baking sheets.
- 4Flash freeze them and then put them put them into freezer bags. Defrost the entire bag or one at a time throughout the remainder of the year.
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Nutritional Facts for Venison Sausage (Medium - Hot)
Serving Size: 1 (229 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 2488.4
- Calories from Fat 2027
- Total Fat 225.2 g
- Saturated Fat 123.4 g
- Cholesterol 535.7 mg
- Sodium 1828.3 mg
- Total Carbohydrate 0.9 g
- Dietary Fiber 0.5 g
- Sugars 0.0 g
- Protein 106.3 g
The following items or measurements are not included: