HOT VENISON SAUSAGE

Category : Poultry

Author : 8

Hits : 2195

Rating :

(3.21)

Date : 18/06/2002

Ingredients:

5 lbs. venison, coarse ground
1 lb. beef suet
1 tbsp. monosodium glutamate
1 tsp. cayenne pepper
3 tbsp. salt
1 tsp. ground red pepper
2 tbsp. fresh ground black pepper
Red wine (optional)
1 tbsp. ground sage

Instructions:

Grind suet through finest plate on grinder and mix with coarse ground venison. Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind through a medium grinder. Test hotness by cooking a small sample. Add a bit more ground red pepper if too mild; add more meat if too hot. Wine may be used to moisten the mixture if it is to be stuffed in casings. Keeps well about 6 months in freezer.

Poultry RECIPES
Write a Comment
 
 
 

tip of the day

Radishes

Good-quality radishes will be smooth, firm and small to medium-sized. The coloring will be an even bright cherry red with no blemishes or scars. The (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich

Category:Sandwiches
Hits:38321

Rating:

(2.93)