Creole Habenero Venison Sausage

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READY IN: 6hrs
YIELD: 15 lbs.
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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