I thought why not I have every thing I need. So I kept busy in the pantry for a while gathering all the spices I might need. Now to bring out all the equipment, I have to keep it in the garage. (Wife's instructions)
Not really true, we just don't have room in the kitchen. Someday I hope to have a smoking and sausage making space just for me.
Anyway, got the venison and pork fat ground. Mixed the spices with water and poured over the ground meat. Added Red Chile Flakes and Cheese. Began the mixing process but the meat was pretty dry, added more water. Stuffed into 3" collagen casings. Got my son to help, our stuffer is not motor powered. Enjoy Bill
Ready for smoke:
Beef or venison Sausage
This recipe is for 5 pounds meat plus fat. Fat content should be at least 20%
5 pound of venison or beef
1 pound of pork fat
5 teaspoon table salt (or to taste)
1 teaspoon ground thyme
1 teaspoon ground marjoram
1 teaspoon ground sage
1 teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoon red
8 oz. high melt cheddar cheese (can also use grated cheese)
½ cup cold water
* 1 teaspoon of cure #1 if sausage is to be smoked
Option: whole pepper corns can also be added
Cube and grind the meat through medium size plate.
Place ground meat into a large container.
Add all spices with the water and mix well. Add cheese and spice mixture to the ground meat.
Mix until well blended.
Reminder: Be sure and add the cure #1 if sausage is to be smoked.
This recipe makes great links or can be made into logs or patties.