Due to the leanness of the venison, you must put fat into it or else the sausages will dry out when you cook them. I use fatty pork, from the shoulder. here's what I do:
2# venison coarse ground
1# fatty pork coarse ground
1 Tbs. salt
1 Tbs. ground pepper
1 Tbs. fennel seed or 1 tsp. ground fennel
mix well and put into casings
You may add red pepper flakes or powder for hot sausages.
You can also add some crushed garlic, or fresh herbs such as thyme, rosemary, or oregano.
Enjoy. All the best, Al.
Topic: FRESH LINK SAUSAGE TRECIPES (Read 1237 times)
