Venison Sausage (Medium - Hot) Recipe

Name: Venison Sausage (Medium - Hot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 teaspoon red pepper; 2 teaspoons lemon pepper; 7 teaspoons salt; 1 teaspoon thyme; 1 teaspoon sage; 1/2 teaspoon crushed bay leaf; 1 teaspoon sweet marjoram; 1/2 teaspoon savory; 1 teaspoon coriander

Servings: persons

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
1/2 teaspoon red pepper
2 teaspoons lemon pepper
7 teaspoons salt
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon crushed bay leaf
1 teaspoon sweet marjoram
1/2 teaspoon savory
1 teaspoon coriander

1
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.
2
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.
3
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.
4
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.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Venison Sausage (Medium - Hot) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Sausage (Medium - Hot)

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