Venison Sausage (Medium - Hot)

"This came from I Love New York Cooking For The Holidays. I haven't tried this, just posting for future use."
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  • 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

  • 4 teaspoons ground fennel
  • 2 teaspoons ground pepper
  • 2 teaspoons oregano
  • 12 teaspoon red pepper
  • 2 teaspoons lemon pepper
  • 7 teaspoons salt
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 12 teaspoon crushed bay leaf
  • 1 teaspoon sweet marjoram
  • 12 teaspoon savory
  • 1 teaspoon coriander


  • Clean 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.
  • Cut 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.
  • Sprinkle 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.
  • Flash 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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