Sausage Recipe

In Wisconsin the deer hunting season just ended. I would like to make my own sausage from venison. The style I am looking for is a smoked/cured summer sausage. I prefer the German style but would appreciate any home made sausage recipe of this type.

Thanks in advance.

Cevapcici

1 pound ground beef (or venison)
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
2 garlic cloves, minced
1 1/2 tablespoon all-purpose flour

Place beef in a bowl; mix in the garlic, paprika, salt, and pepper. With damp hands, divide the meat form 2-inch long sausages. Roll each in flour, then shake off excess. Refrigerate until firm. Pan-fry or grill over charcoal for six minutes.

Venison Garlic Sausage

12 pounds pork trim 60/40
10 pounds venison trim
2 pounds beef trim
1 pint water
1½ tablespoons cure
2/3 cup salt
4 tablespoons black pepper
2 teaspoons marjoram
5½ teaspoons mustard seed
2 cloves garlic or ½ teaspoon garlic powder

Super Garlic Sausage

17 pounds beef or venison trim
33 pounds pork trim (50/50)
1½ cups Tender Quick
2/3 cup salt
1 cup brown sugar
½ cup black pepper
6 tablespoons garlic powder
2 teaspoons sage
1 teaspoon allspice
1 tablespoon coriander
1 gallon warm water

Grind meat through coarse plate. Mix spices in water and pour over meat. Mix thoroughly. Grind through coarse plate again and stuff in hog casing. Using a cool smoke (90 °F), smoke for 12 hours. Product must be cooked before serving. NOTE: If you don’t like garlic flavor, cut back on amount. Also could fine-grind the product, if desired.

Venison Summer Sausage

15 pounds venison
10 pounds 50/50 pork trimming
2/3 cup salt
1½ tablespoons cure
2½ tablespoons mustard seed
½ cup black pepper
½ cup sugar
1 tablespoon marjoram
1 tablespoon monosodium glutamate (optional)
3 tablespoons garlic powder

Mix salt and cure with coarse-ground product. Pack in shallow pan and place in cooler for three to five days. Mix in remainder of spices, regrind and stuff in 3-inch fibrous casings. Smoke at 140°F for 2 hours; raise temperature to 160 °F for 2 hours, and finish product at 170 °F until internal temperature reaches 155 °F. NOTE: Can substitute lamb or beef for the venison.

Wild Boar or Venison & Pork sausage
Yield: 30 lbs.

15 lb. wild boar meat or venison
2 cups buttermilk
10 lb. fresh pork
Tbs. salt
5 lb. fresh pork fat
1/2 cup brown sugar
2 Tbs. coarse black pepper
1/2 cup sage
2 Tbs. ground thyme
2 Tbs. onion powder
2 Tbs. garlic powder
2 Tbs. cayenne pepper
2 Tbs. paprika
1/4 cup parsley flakes
2 tsp. ginger
1/2 tsp. nutmeg

Grind all meat through coarse chili plate, add buttermilk and seasonings and mix by hand in a large tub. Grind mixture second time through medium sausage plate.

The buttermilk enhances the flavor of sausage and also gives it longer shelf life.

VENISON THURINGER
INGREDIENTS FOR 10 LBS.

8 tbsp. salt
2 level tsp. Prague Powder No. 1
8 tbsp. powdered dextrose
1 tbsp. ground black pepper
1 tsp. ground ginger
6 tbsp. corn syrup solids
7 lbs. lean elk or venison
3 lbs. fat beef trimmings
6 ozs. Fermento

GRINDING Grind all the meat through 1/4" or 3/16" grinder plate. Place in mixer with all the ingredients and mix until the ingredients are evenly distributed. After mixing, place all the meat into the curing pans, not over 6 inches high, and pack tightly. Be sure all the air pockets are removed. Let the meat cure in the cooler at 38-40 degrees F. for 3-4 days; the thuringer is properly cured when it has a nice red color. After curing, regrind all the meat through a 1/8" plate.

STUFFING Pack meat tightly into stuffer to prevent air pockets. Stuff the meat into 2 3/4" diameter by 30" sewed single-wall beef middles; or, you may use the 3 1/2" by 24" fibrous casings.

SMOKING AND COOKING To produce a thuringer that has a consistent sour flavor, it is of the utmost importance that the correct curing and smoking temperatures are followed very closely. Close attention also should be given to the weather condition, which will govern the conditions in curing and hanging time. After stuffing, hang the thuringer on the smokehouse sticks and space properly. Allow the thuringer to hang at room temperature for at least 10-12 hours or until the product is completely dry. If the weather is cool, increase the hanging time of the thuringer to 24 hours; that is, if the temperature is lower than 65 degrees F. Then place the thuringer into a 100 degree F. smokehouse, apply a heavy smudge and smoke at this temperature for 8-10 hours. Keep the temperature between 100-110 degrees F. during this period. Then raise the smokehouse temperature to 145 degrees F. and heat at this temperature until an internal temperature of 138 degrees F. is obtained. Place in 45 degree F. cooler and chill for at least 24 hours before using.

NOTE: During the time the thuringer is being smoked, it is extremely important that you not exceed the maximum of 100 degrees F.

Venison and Potato Sausage

4 lb Venison
1 lb Beef
2 lb Lean pork
1 lg Onion
1/2 Peck potatoes (about 4 … quarts)
2 tb Salt
1/2 ts Pepper
1 ts Allspice
Sausage casings

Grind together all the meats with the onion. Next grind the potatoes and mix them with the meats. Add spices and mix thoroughly. Use a sausage stuffer, fill casings, but not too full. Tie the ends with string; put into a large kettle of cold water and bring to a boil. Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes. Drain and cool. Tastes best when fried in butter till casings are a light brown.

SMOKED VENISON COUNTRY SAUSAGE

INGREDIENTS FOR 10 LBS.

6 lbs. venison
4 lbs. fat pork butts
1 lb. water
6 tbsp. salt
1 tbsp. ground white pepper
3 ozs. corn syrup solids
4 tsp. onion powder
1 tsp. ground nutmeg
2 level tsp. Prague Powder No. 1
2 cups soy protein concentrate

GRINDING & MIXING Grind all meat through a 1/4" grinder plate and mix all ingredients well. Stuff into 32-35mm hog casings and link into 6" links.

SMOKING AND HEATING Remove to preheated smokehouse at 120 degrees F., with dampers wide open for about 1 hour or until sausage is dry. Then apply heavy smoke, gradually increasing temperature of smokehouse to 160 degrees F. Damper is to be about 1/4 open while the smokhouse heat is increased at the rate of 10 degrees F. every 30 minutes. Hold until internal temperature reaches 152 degrees F. Remove from smoker and shower with cool water until internal temperature reaches 110 degrees F. Remove and place in cooler for 24 hours before using.

Venison easy sausage

9 OR 10 LBS. VENISON
2 OR 3 LBS. BEEF SUET OR FATTY PORK
PREPARED SEASONINGS

CUBE THE VENISON AND SPREAD IT OUT ON A TABLE, CUT THE FAT AND SPREAD IT OUT ATOP THE VENISON. SPRINKLE THE SEASONINGS OVER EVERYTHING. MIX THE MEATS AND RUN THROUGH A GRINDER USING A COARSE PLATE, THEN RUN THE MIXTURE THROUGH USING A SMALLER PLATE. THIS SAUSAGE CAN BE USED AS PATTIES OR STUFFED INTO CASINGS. THE LINKS CAN BE USED FRESH OR SMOKED/COOKED TO AN INTERNAL TEMPERATURE OF AT LEAST 140 DEGREES. IF THE SAUSAGE IS TO BE DRIED OR COLD SMOKED, SOME SALTPETER SHOULD BE ADDED TO THE SEASONINGS.

Venison old time sausage

OLD-TIMEY SMOKED SAUSAGE

8 lbs. venison with some fat pork
3 Tbsp. sea salt (see note)
2 Tbsp. black pepper
2 Tbsp. sage

Measure and mix seasonings. Sprinkle over ground venison and fat pork, mix thoroughly with hands. Can be ground the second time for a finer grade of sausage. Stuff in casings with sausage grinder stuffer. When they are stuffed, hang over about 3-inch hickory poles and put a smoke from green hickory chips under sausage to smoke two or three days. Poles should be at least 5 feet above the smoker.

NOTE: Remember that some old recipes such as the one above use salt that would, at the time, be likely to contain some salt-peter and other presevatives. These days, most of these minerals are removed from table salt before it is packaged for sale in the supermarket.

Venison Patties

Deer Sausage

2 lbs. ground venison
1 lbs. sausage
1 tsp. salt
1 tsp. pepper
1 tsp. Thyme
2 cloves garlic, adjust to taste
1/3 cup of fine bread crumbs
1 egg beaten

Venison Peperoni

Venison Pepperoni

PEPPERONI SAUSAGE MIXTURE:
5 # Venison or Beef
1 # Pork Fat
3 Tablespoons Pickling Salt

Pepperoni Seasoning Mixture
PEPPERONI SEASONING MIXTURE:
3/4 cup Dry Powdered Milk (mix in enough water to make paste)
2 Tablespoons Sugar
1 Tablespoons Cracked Black Pepper
1 Tablespoons (fine ground) Black Pepper
3 Tablespoons Chili Powder.
1 Teaspoon Powdered Thyme
1 Teaspoon (rounded) Crushed Oregano Leaf
1 Teaspoon Whole Anise Seeds
1 Teaspoon Ground Cumin

***Mix all seasonings together

*** Grind venison or beef and pork fat together. Add pickling salt, mix well. Then add the Pepperoni Seasoning Mixture, kneading well.

Stuff Pepperoni Mixture into the casings & refrigerate overnight. Hang in smoker for approximately 6 hours…

It is vital that Pepperoni reach an Internal 152 degrees… If it hasn’t reached this temperature, finish off in conventional oven (at lowest possible setting) after smoking long enough to get desired taste. Makes about 6# 's pepperoni sausage.

Venison polish sausage

SMOKED VENISON POLISH SAUSAGE
INGREDIENTS FOR 10 LBS.

2 lbs. water (1 quart)
2 cups soy protein concentrate
6 tbsp. salt
2 tbsp. powdered dextrose
2 level tsp. Prague Powder No. 1
1 tbsp. ground black pepper
2 large cloves of fresh garlic
1 heaping tsp. marjoram
8 lbs. lean elk or venison
2 lbs. regular pork trimmings

GRINDING Chill all meat and grind through 1/4" or 3/16" grinder plate. Be sure all the blood clots, bones and sinews have been removed. Place all meat into mixer, adding all the ingredients. Mix well until all the ingredients are evenly distributed. Remove, place in stuffer and use 35-38mm hog casings for stuffing.

SMOKING Let sausage dry at room temperature for about 45 minutes after stuffing. Remove to smokehouse preheated at 120 degrees F. and leave dampers wide open. Sausage will dry more for about 45 minutes. After this period, gradually adjust smoker to 160-170 degrees F. with dampers open. Allow product to smoke until the internal temperature reaches 152 degrees F.

Venison pork sausage

VENISON AND PORK SAUSAGE

15 LBS. LEAN VENISON WITH ABSOLUTELY NO FAT
15 LBS. LEAN FRESH PORK
4 OZ. WATER
1 1/2 OZ.RED PEPPER
1 OZ. NUTMEG
1/2 TSP. GARLIC POWDER
12 OZ. SALT
1/2 LB. DRIED MILK

GRIND UP THE MEATS AND MIX THEM TOGETHER THOROUGHLY. THEN ADD WATER, MIXING WELL. MIX IN YOUR SEASONINGS AND ADJUST TO TASTE. STUFF THE MEAT INTO CASINGS, KEEPING THE LINKS ABOUT 6 TO 8 INCHES LONG. THE MEAT MAY ALSO BE MOLDED INTO PATTIES AND WRAPPED IN ALUMINUM FOIL.

Venison Salami

Salami

3 lbs. ground venison or beef or combination
1 teaspoon pepper
1/2 teaspoon garlic salt
1/2 teaspoon mustard seed
1/2 teaspoon mustard powder
1 cup water
3 tablespoons Morton’s Quick-Curing Salt

Mix ingredients well. Divide in 2 parts. Roll in foil and boil in water for 1 hour. Pick holes on bottom of foil for draining. Return to refrigerator for 24 hours before cutting.

Venison Sausage Balls

Ingredients

1-1/2 pounds ground venison
1/2 cup dry bread crumbs
1 egg, beaten
1 teaspoon salt
1/2 cup mashed potatoes
1/2 teaspoon brown sugar
1/4 teaspoon pepper
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
1/4 cup melted butter

Mix first 6 ingredients and spices in bowl. Shape in 1-inch balls. Brown in butter in skillet, turning frequently. Cook covered over low heat for 15 minutes. Garnish with parsley and lemon and orange slices.

Venison sausage(1)

VENISON SAUSAGE #1

4 LBS. COARSE GROUND VENISON
1 LB. FINE GROUND BACON
1 TBSP. SALT
1TBSP. SAGE
1TSP. ALLSPICE
2 TBSP. SUGAR
1 TSP. CORIANDER
1 1/2 TSP. MUSTARD SEED
6 CLOVES PRESSED GARLIC
2 TBSP. BLACK PEPPER
1 C. COLD WATER

COMBINE ALL INGREDIENTS, MIX THOROUGHLY AND STUFF INTO HOG CASING. TO COOK, BOIL, BAKE OR FRY.

Venison Sausage(2)

Venison Sausage
Serves makes 30 sausages

Ingredients:
5 pounds boneless fresh Venison trimmings
2 pounds fresh pork fat
2 large onions, chopped
4 garlic cloves
2 bay leaves
2 teaspoons salt, or to taste
2 teaspoons freshly ground black pepper
½ teaspoon dried red pepper flakes
1 teaspoon paprika
3 tablespoons minced fresh parsley
1 tablespoon chopped fresh thyme
sheep casings, about 3 yards

Directions:
Put the venison and pork fat through a sausage grinder twice. Grind the onions, garlic and bay leaves and mix with the ground meat in a large bowl. Sprinkle with the remaining seasonings and mix well. Pan fry a small patty of the sausage mixture to test for seasoning and adjust as needed. Cut the sausage casings into 3-foot lengths and wash by hooking one end to the kitchen faucet and flushing with cold water. Fill the casings with the sausage mixture, using the small tube on the sausage stuffer; to make links, twist the casings every 4 inches. Tie at each end and refrigerate overnight to let the flavors blend. The sausage may be smoked in a home smoker according to the manufacturer?s instructions, or roasted in a 350ºF oven for 20 - 30 minutes. Cooked sausage freezes well.

Venison Summer Sausage

NOTE: There are a few recipes listed here, make sure to scroll to the bottom!

Venison Summer Sausage

15 lb venison
10 lb pork trimmings (5 lb lean-5 lb fat)
7 oz (or 2/3 C) salt
1 oz commercial cure
1 oz (1/4 C) mustard seed
3 oz (1 C) pepper
3 oz (1/2 C) sugar
1/4 oz (3 T) marjoram

Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in cooler for 3 to 5 days. Then add rest of ingredients and mix well.

*Cure is optional. It is used to develop a pink color and as a preservative. Sausage is quite spicy. If you like less spice, cut down spices. Stuff prepared sausage into casings and smoke at 140 degrees F for 1 hour; 160 degrees F for 1 hour; and 180 degrees F for 2 hours, or until the internal temperature reaches 152 degrees F. (Insert a meat thermometer in the thickest part of the sausage.) Remove from smokehouse and spray with hot water for 15-30 seconds. Follow with cold shower or place in ice water until internal temperature is reduced to 100 degrees F. Let dry for 1 to 2 hours. Place in cooler.

Smoked Venison Summer Sausage

8 lbs. lean elk meat or venison
2 lbs. fat pork trimmings

Mixture
1 tablespoon cracked black pepper
10 teaspoons household salt
3 tablespoons sugar
1/2 teaspoon salt peter
1 tablespoon + 1 teaspoon coriander
1 teaspoon ground ginger
1 tablespoon ground mustard
1 tablespoon garlic powder
2 cups rose wine T

his recipe is calculated for 10 lbs. of sausage.

Chill meat (38 degrees is perfect). Then grind through a 3/16 in grinder plate. Place in a large plastic, wood, glass, or ceramic tub or crock. Mix all ingredients by hand to blend spices evenly and chill in cooler for 2-3 days. Stuff into 2 3/4 x 24 in. beef middles. These are usually available from a butcher. 3 x 28 in. fibrous casing may also be used. Make the sausages about 1 foot long and then tie them off. Be sure they are not stuffed tightly.

After stuffing, hang so they do not touch each other and dry at room temperature for 5 hours. Transfer the hanger to smoker or smokehouse and smoke at 120 degrees with a heavy smudge for 6-8 hours or until an internal temperature of 145 degrees is reached. Smoking longer (6-8 hours) will flavor the sausage more. When smoking is completed to your satisfaction, remove and shower with tap water until an internal temperature of 120 degrees is reached. Hang at room temperature in a draft free area for 2 days. Your house will smell as delicious as the old-time meat markets did and you will have a delicious auburn summer sausage.

Venison Summer Sausage

2 lbs. ground venison
1 1/2 teaspoons liquid smoke
1 cup water
1 tablespoon mustard seed
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
3 tablespoons Morton’s Tender Quick Meat Cure

Use 2 lbs. ground venison (plain, do not add pork as many do, the natural small amount tallow left on the deer as it is skinned is enough moisture). Mix all ingredients and then mix with ground meat. Make into rolls of size you wish. Roll in foil with meat to shiny side. Refrigerate for 24 hours. Place on a rack over a pan to catch drippings. Insert fork through under side of foil to allow drainage as it bakes. Bake for 1 hour and 15 minutes at 325 degrees.

This is not your usual greasy stuff. You can stuff it into casings if desired or bake in foil, or just as is.
I have smoked this with good results as wellas increasing the amount of liquid smoke; I also have rolled the loafs in crushed black pepper before cooking.

Recipe Name: VENISON LOAF ( BALONAGA)
Category: 18TH CENTURY
Serves: 25

SOURCE	RALEIGH                                          

5 Tblsp Tender Quick (Morton’s) preservative
1/2 Tsp. Cayenne Pepper
3 Tsp. Salt
2 1/2 Tsp. Mustard seed or ground
2 Tsp. Black Pepper
1 Tsp. Liquid Smoke
1 Tsp. Fennel Seeds, cracked
1 Tsp. Celery seed
2 1/2 Tsp. Garlic
1 Tsp. Anise seed , cracked
5 Pound Ground venison

Place the ground deer in a large flat pan. Spread it out. Mix all the seasonings together in a seperate bowl. Sprinkle some of the seasoning mix over the top of the meat and mix (knead it) very well. Add more seasonings and mix well again. Continue this untill all of the seasoning mix has been added and thoruoghly mixed into the meat. I use rubber gloves for this step.

Now place the pan in the refridgerator, uncovered for 24 hours.
Next day, remove from fridge, remix, and place back in fridge, uncovered for another 24 hours.

Remove from fridge and form into loaves about 1 lb each. The loaf should be about 8 inches long and 2 1/2 to 3 inches in diameter.

Place the loaves on a cookie sheet or lasagna pan and place in the oven at 200 degrees for 8 to 10 hours, turning the loaves after about 6 hours. After about 7 hours you might want to cut open a loaf to see how it is cooking.
This will be a dry type loaf unlike the wet greasy summer sausages.

This treat can be easily sliced and a great snack. Loaves can be placed in a zip-lock bag and frozen for extended use. They store well for quite some time in the refrigerator.

Makes 5 - 1 pound loaves

Salami

3 lbs. ground venison or beef or combination
1 teaspoon pepper
1/2 teaspoon garlic salt
1/2 teaspoon mustard seed
1/2 teaspoon mustard powder
1 cup water
3 tablespoons Morton’s Quick-Curing Salt

Mix ingredients well. Divide in 2 parts.
Roll in foil and boil in water for 1 hour.
Pick holes on bottom of foil for draining.
Return to refrigerator for 24 hours before cutting.

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Venison Sausage

Ground venison
Ground pork fat
Morton’s Sausage & Poultry Seasoning
Pork casing

Mix ground venison with ground pork fat at 2-1 ratio.
Sprinkle Morton’s Sausage & Poultry Seasoning over meat and knead into the meat with fingers until seasoned at rate of 1 pkg. seasoning to 12 lbs of meat. Stuff into pork casings as links or as rope sausage.

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Venison Sausage

1 lb ground venison
1/2 lb. ground beef
1/2 lb. ground pork
1 teaspoon course ground pepper
Scant tablespoon liquid smoke
1 cup water
2 tablespoon quick curing salt
1/2 teaspoon garlic powder
1/2 teaspoon marjoram
1 tablespoon mustard seed

Mix together all ingredients and refrigerate for 24 hours (covered).
From in 2 rolls and wrap tightly in foil.
Back on rack in pan for 1 hour at 350 degrees.
Cool in foil until able to handle.
Remove from foil and re-wrap. Refrigerate.

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Smoked Venison Summer Sausage

8 lbs. lean elk meat or venison
2 lbs. fat pork trimmings

Mixture
1 tablespoon cracked black pepper
10 teaspoons household salt
3 tablespoons sugar
1/2 teaspoon salt peter
1 tablespoon + 1 teaspoon coriander
1 teaspoon ground ginger
1 tablespoon ground mustard
1 tablespoon garlic powder
2 cups rose wine

This recipe is calculated for 10 lbs. of sausage.
Chill meat (38 degrees is perfect). Then grind through a 3/16 in grinder plate. Place in a large plastic, wood, glass, or ceramic tub or crock.
Mix all ingredients by hand to blend spices evenly and chill in cooler for 2-3 days. Stuff into 2 3/4 x 24 in. beef middles.
These are usually available from a butcher. 3 x 28 in. fibrous casing may also be used. Make the sausages abut 1 foot long and then tie them off. Be sure they are not stuffed tightly. After stuffing, hang so they do not touch each other and dry at room temperature for 5 hours.
Transfer the hanger to smoker or smokehouse and smoke at 120 degrees with a heavy smudge for 6-8 hours or until an internal temperature of 145 degrees is reached. Smoking longer (6-8 hours) will flavor the sausage more. When smoking is completed to your satisfaction, remove and shower with tap water until an internal temperature of 120 degrees is reached. Hang at room temperature in a draft free area for 2 days. Your house will smell as delicious as the old-time meat markets did and you will have a delicious auburn summer sausage.

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Venison Summer Sausage

2 lbs. ground venison
1 1/2 teaspoons liquid smoke
1 cup water
1 tablespoon mustard seed
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
3 tablespoons Morton’s Tender Quick Meat Cure

Use 2 lbs. ground venison (plain, we never add pork as many do, the natural small amount tallow left on the deer as we skin it is enough moisture). Mix all ingredients and then mix with ground meat.
Make into rolls of size you wish. Roll in foil with meat to shiny side. Refrigerate for 24 hours. Place on a rack over a pan to catch drippings. Insert fork through under side of foil to allow drainage as it bakes.
Bake for 1 hour and 15 minutes at 325 degrees.

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Summer Sausage

2 lbs of meat (moose, elk, deer, caribou)
2 TBS. of tender quick salt
1 TBS. liquid smoke
1 TBS. mustard seed
1/4 TSP. salt
1/4 TSP. pepper
1/4 TSP. garlic salt
1/4 TSP. of onion powder or onion salt
1 TSP. garlic powder
1 CUP of water

Mix all ingredients. Roll into two/three rolls and refrigerate a min of 24 hours. Ensure you have a pan on the bottom shelf to catch the fluids that will drain out. Place the rolls on the rack in an oven heated to 350 degrees for approximately 1 hour. You can also wrap the rolls in allum. foil. Punch holes in the foil to allow the fluids to escape (the foil will make softer casings).

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Deer Sausage

2 lbs. ground venison
1 lbs. sausage
1 tsp. salt
1 tsp. pepper
1 tsp. Thyme
2 cloves garlic, adjust to taste
1/3 cup of fine bread crumbs
1 egg beaten

Combine all ingredients, make into patties and fry!

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Venison Pepperoni

PEPPERONI SAUSAGE MIXTURE:
5 # Venison or Beef
1 # Pork Fat
3 Tablespoons Pickling Salt
Pepperoni Seasoning Mixture

PEPPERONI SEASONING MIXTURE:
3/4 cup Dry Powdered Milk (mix in enough water to make paste)
2 Tablespoons Sugar
1 Tablespoons Cracked Black Pepper
1 Tablespoons (fine ground) Black Pepper
3 Tablespoons Chili Powder.
1 Teaspoon Powdered Thyme
1 Teaspoon (rounded) Crushed Oregano Leaf
1 Teaspoon Whole Anise Seeds
1 Teaspoon Ground Cumin
Mix all seasonings together

Grind venison or beef and pork fat together. Add pickling salt, mix well. Then add the Pepperoni Seasoning Mixture, kneading well. Stuff Pepperoni Mixture into the casings & refrigerate overnight. Hang in smoker for approximately 6 hours… It is vital that Pepperoni reach an Internal 152 degrees… If it hasn’t reached this temperature, finish off in conventional oven (at lowest possible setting) after smoking long enough to get desired taste. Makes about 6# 's pepperoni sausage.

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Venison Sausage

(Pennsylvania Dutch Style)

3 1/2 lbs. venison - defatted and ground
1 1/2 lbs smoked bacon-ground
(can be ends/pieces or fresh ground pork)
1/2 cup brown sugar
2 tsp. salt
(add more salt if fresh pork used)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. coriander
2 tsp. black pepper
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. savory
1/8 tsp. cumin
to taste - hot sauce

Mix all together well. Shape into patties to fry. May be frozen.
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Deer Summer Sausage

1# deer
1/2# pork fat
1/2# beef fat
2 tsp. cure
2 tsp. black pepper
2 tsp. brown sugar
1 tsp. whole pepper corns
1 tsp. mustard seed

Grind meat add spices sit for 2 days in rig.
Smoke on grill cool smoke hang eat.

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Venison/Pork Sausage

15# venison -10# pork loin
2.5# bacon
3 tsp. garlic powder
1 tsp. sage
1.5 tsp. Chinese 5 Spice
10 tsp. Mrs. Dash
1.5 tsp. cayenne pepper
2 tbs. fennel
3 tbs. crushed red pepper
12 tbs allegro

This is added to 40 oz. of your favorite sausage mix (Astor, Old Plantation, etc.) I link it in casings and convection smoke for 2 hrs @ 250º
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