Venison Sausage

Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient


Instructions: Take two parts sausage-ground venison and mix with one part ground beef brisket.

Salt and pepper and add freshly ground garlic. Avoid sage.

Smoke for two weeks and put up in casings. This will keep almost indefinitely.

The flavor and keeping quality both can be improved by hanging the smoked sausage awhile in a protected cool dry place, such as a carport or porch.



Background: Recipe by: Elgin Burrer, Austin , TX. (of Fredericksburg - German ancestry)

Copyright 1985

Serves: 0

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