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1
It is best to prepare these sausages at least one day in advance and refrigerate them until ready to cook.
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2
As carefully as possible, trim off and discard all membranes, nerves, cartilage and so on from the venison.
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3
There should be about 2 pounds of trimmed meat.
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4
Cut the venison and pork into 1-inch cubes.
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5
Put the cubes in a bowl and add the remaining ingredients.
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6
Blend well.
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7
If using a sausage stuffer, put half the mixture into the container of a food processor and blend to a hamburger-like texture.
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8
Repeat with the remaining meat and combine the two batches.
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9
Blend well with the fingers.
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10
Follow the manufacturer's instructions for filling the sausage casings.
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11
If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings.
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12
When the filling has been added, pinch off the casing and tie a knot at each end.
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13
Tie a piece of string at 5- or 6-inch intervals.
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14
There should be 11 or 12 sausages.
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15
Wrap the sausages in clear plastic wrap and refrigerate overnight.
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16
When ready to cook, cut off as many lengths of sausage as desired.
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17
Prick each sausage all over, forming pin-sized holes.
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18
Grill or broil the sausages, turning as necessary, about 15 minutes or until done.
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19
Or preheat the oven to 375 degrees.
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20
Place the sausages in a skillet and add 1/8 inch water.
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21
Bring the water to a boil and place the skillet in the oven.
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22
Bake 15 to 20 minutes, turning occasionally, until the sausages are done.
