Hot Italian Sausage "venison"

Recipe by Chef Kirk T
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READY IN: 40mins
SERVES: 16
YIELD: 4 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix meats together.
  • In a seperate container mix dry ingredients thoroughly.
  • Combine meat and spices, mix thoroughly.
  • Add water.
  • Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
  • Can be stuffed into Medium Casings or used in bulk form depending on your recipe.
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