Venison Sausage

By [e-mail]

Ingredients

• 3 Lbs. Venison
• 2 Lbs. Hamburger
• 3 Tbs. Salt
• 1-2 Tbs. Ground White Pepper
• 1 Tbs. Rubbed Sage
• 1/2 tsp. Ginger
• 1/2 tsp. Ground Nutmeg
• 1/2 tsp. Ground Thyme
• 1/2 tsp. Crushed Red Pepper
• 1 Pint Ice Water

Details

Servings 5

Preparation

Step 1

Place meat into the freezer while you mix your seasonings and set up your grinder. Placing the meat into the freezer before you grind will make it easier to grind.

Mix spices and ice water in a large bowl. Make sure all of the salt has dissolved.

Set up grinder. Use a grinder plate with 3/16" holes.

Remove meat from freezer. Put on rubber gloves.

Grind meat through the 3/16" grinder plate into an empty mixing bowl. During grinding, alternate venison and beef. To every three or four pieces of venison, grind one to two pieces of beef. This will help distribute the beef more evenly. Grind the meat a second time.

Pour the seasoning mixture over the ground meat. With your glove-covered hands, mix the seasonings into the meat. Make sure all meat and seasons are thoroughly and evenly mixed.

When you think you have mixed the meat enough, mix it again. Mixing a five to ten pound batch of meat by hand will take at least 5 to 7 minutes. Thorough and even mixing is important. If the meat and seasonings are not thoroughly and evenly mixed, your venison sausage will have bites that taste great, and bites with no flavor.

When you are sure the meat and seasonings are mixed well, wrap the venison sausage in butcher paper and place in freezer. You can also vacuum seal your venison sausage.