Venison Sausage

1. 1

   Remove all fat from the venison.

2. 2

   Venison fat is strong and musky and not good eating.

3. 3

   Use the same amount of lean fresh pork as you have of venison.

4. 4

   Your mixture should be half and half to be really good.

5. 5

   Grind up the meats and mix them together thoroughly.

6. 6

   Then add water, mixing well.

7. 7

   Mix in the seasonings. At this point, it is a good idea to cook a little of the sausage mixture and adjust seasonings to your taste.

8. 8

   Stuff the meat in casings, keeping the links about 6 to 8-inches long.

9. 9

   The sausage may also be molded into patties and wrapped in aluminum foil.

No additional tips available.