Venison Sausage
5 lbs coarse ground venison
1 1/2 lbs pork sausage
1 envelope Good Seasons Italian Dressing Mix (dissolved in 1 cup water)
1 cup powdered soy (dissolved in water to a soupy consistency)
2 Tbs liquid smoke *
1 Tbs MSG (optional)
1 Tbs sugar
1 Tbs salt
1 Tbs coarse ground black pepper
2 tsp red pepper flakes (seeds optional)
4Tbs Mortins Tender Quick curing salt
1 tsp anise seeds
1/2 tsp anise extract
1 tsp ground cumin
1 tsp onion powder
1 tsp sage
1 Tbs garlic powder
1 Tbs worcestershire sauce
1/2 tsp all spice
In a large mixing bowl combine all of the ingredients and mix well to blend
Cover and place in refrigerator
Remove from refrigerator and knead like bread dough once each day for the next three days
Divide into portions and ROLL into rolls 2 1/2 in - 3 in thick and 8 - 10 inches long
Place on smoker racks and smoke 8 - 8 1/2 hours until cured
Inside temp should be 155* - 160*
* if a smoker is not available, triple amount of liquid smoke and cook in an oven 170*- 175*
mixture should be a little sticky/tacky. able to hold its shape when rolled into a log
A little involved with all the ingredients, but the end product is worth it.
Snack on it plain, dip it in sweet - hot mustard, or warm and serve with fried taters and eggs.
5 lbs coarse ground venison
1 1/2 lbs pork sausage
1 envelope Good Seasons Italian Dressing Mix (dissolved in 1 cup water)
1 cup powdered soy (dissolved in water to a soupy consistency)
2 Tbs liquid smoke *
1 Tbs MSG (optional)
1 Tbs sugar
1 Tbs salt
1 Tbs coarse ground black pepper
2 tsp red pepper flakes (seeds optional)
4Tbs Mortins Tender Quick curing salt
1 tsp anise seeds
1/2 tsp anise extract
1 tsp ground cumin
1 tsp onion powder
1 tsp sage
1 Tbs garlic powder
1 Tbs worcestershire sauce
1/2 tsp all spice
In a large mixing bowl combine all of the ingredients and mix well to blend
Cover and place in refrigerator
Remove from refrigerator and knead like bread dough once each day for the next three days
Divide into portions and ROLL into rolls 2 1/2 in - 3 in thick and 8 - 10 inches long
Place on smoker racks and smoke 8 - 8 1/2 hours until cured
Inside temp should be 155* - 160*
* if a smoker is not available, triple amount of liquid smoke and cook in an oven 170*- 175*
mixture should be a little sticky/tacky. able to hold its shape when rolled into a log
A little involved with all the ingredients, but the end product is worth it.
Snack on it plain, dip it in sweet - hot mustard, or warm and serve with fried taters and eggs.
