Web preheat smoker to 85 degrees and hang the sausage on smoke sticks.

Venison summer sausage recipe ideas. Web 1 ounce (2 tablespoons) mustard seed 3 ounces (1/2 cup) pepper 3 ounces (1/2 cup) sugar 1/2 ounce (3 tablespoons) marjoram directions: Mix dry ingredients together in a small bowl. When it’s cold enough, take it out of the freezer and add the wine and water.

Web this venison summer sausage is called boerenmetworst, literally “farmer’s dry sausage,” and it is a proper summer sausage from the old country. Pack in shallow pan and place in refrigerator for 3 to 5 days. Mix in just enough water to make the mixture sticky.

Web 20 mins cook time: The trick to success in this step is to keep the venison and the fat cold. In place of the cheddar you can use a white cheddar, smoked.

My friend cleared all my doubts and after watching my curiosity regarding the dish, he told me the recipe. An all natural recipe that is preservative and nitrate free. 4 pounds venison scraps 2 pounds lean bacon 1 tablespoon kosher salt ½ tablespoon black pepper ½ tablespoon red pepper flakes 1 tablespoon minced rosemary ½ cup italian parsley ½ cup dry white wine 8 ounces (8 feet) sausage casings

First of all, you’ll notice in this recipe that if you’re using venison, you’ll need to add a bit of ground beef as well. Web place all meat into large mixing bowl. Venison sausage and spicy mushrooms with pita pocket and salad prep time:

If you haven't already, grind your venison and pork, separately with a course plate. This ensures a good texture for the sausage. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry.