Italian Sausage

Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient


15 pounds venison

10 pounds pork

1 ounce fennel seed

1 ounce black pepper

3 ounces salt

1 ounce hot red pepper flakes

Instructions: The tow meats are ground and mixed together and then the blended spices are worked into the meat.

Add enough water to make the meat moist and workable so that it can more easily be stuffed into casings.

Hang the filled casings so that the sausage can air-dry.



Background: Recipe by: Dennis Walrod

Copyright 1983

Serves: 0

Yields: 35 pounds

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