The Hurlburts' Venison Sausage

Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient


25 pounds venison (2 parts)

13 pounds pork (1 part)

5 teaspoons pepper

5 tablespoons salt

10 teaspoons fennel seed

3 teaspoons red pepper

1 1/4 teaspoons sweet basil

1 1/4 teaspoons oregano

5 cups water

Instructions: The meat is cut into grind-size chucks, to which the spices and water are added and blended. The water aids in dissolving the spices so that a more complete spicing is achieved.

The mixture of venison and spices is then kept overnight in the refrigerator, and ground into sausage the following day.

Can then be made into patties or stuffed into casings to make link sausage.



Background: Recipe by: Dennis Walrod

Copyright 1983

Serves: 0

Yields: 38 pounds

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