Web3 pounds venison 2 pounds fatty pork shoulder, or belly 34 grams salt, a little less than 2 tablespoons 5 grams Instacure no. 1, a little less than a teaspoon (optional) 1 …
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WebTotal time: 30 minutes Ingredients: 4 pounds ground pork 4 pounds venison, cut into 1½-inch pieces 2 tablespoons sea salt 2 teaspoons coarse black pepper ¼ …
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Websausage grinder Ingredients US Customary - Metric 2 teaspoons whole black peppercorns 2 teaspoons fresh ground black …
WebIngredients. 2 pounds Ground Pork, Unseasoned. 4 pounds Venison Meat, Ground. 2 teaspoons Mustard Seed. 2 Tablespoons …
WebYou're going to love this venison sausage recipe because it includes bacon and has an Italian kick of flavor. Ingredients: 4 pounds venison scraps 2 pounds lean bacon 1 tablespoon kosher salt ½ …
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WebMake sure your sausage is very cold, between 28°F and 32°F. When it’s cold enough, take it out of the freezer and add the wine and water. Mix the sausage …
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Web1 tablespoon sweet paprika 1/3 cup granulated sugar 1 1/2 teaspoons mustard powder 2 teaspoons freshly ground black pepper 1 teaspoon ground coriander …
WebVenison Snack Sticks are a tasty snack to make with ground venison and spices. All natural, hickory smoked with no preservatives. Kick up your BBQ a knotch with this …
WebOct 20, 2022 - Kick up your BBQ a knotch with this venison and pork Texas hot link-style sausage recipe.
WebCombine salt and pepper, sprinkle over meat, then grind once using coarse blade. Mix well with your hands. Stuff into 1 1/2-inch-diameter casing, making each link about 10 inches. …
WebDry Venison Sausage Ingredients 30 lbs. Venison 15 lbs. Boston Butts 12 oz. Salt 1 cup Black Pepper 2 tablespoons Red Pepper 3 tablespoons Sugar 1-½ teaspoons Garlic …
Web2 lb. venison, cut into 1/2-inch chunks 4 oz. red wine 8 oz. olive oil 2 1/2 tsp. kosher salt 2 tsp. black pepper 4 garlic cloves, minced 1 tbsp. fresh rosemary leaves, …
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WebGrill: Grill over medium heat, turning frequently, 8-10 minutes, or until the product reaches an internal temperature of 160°F. Ingredients Pork, Venison, Water, Contains 2% Or …
WebIngredients. Deselect All. 1 pound ground pork. 1/2 pound ground venison. 2 teaspoons salt. 2 teaspoons black pepper. 1 1/2 teaspoons dried sage. 1/2 teaspoon dried basil. 1/2 …
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Ingredients: 1 4 pounds venison scraps 2 2 pounds lean bacon 3 1 tablespoon kosher salt 4 ½ tablespoon black pepper 5 ½ tablespoon red pepper flakes 6 1 tablespoon minced rosemary 7 ½ cup Italian parsley 8 ½ cup dry white wine 9 8 ounces (8 feet) sausage casings More ...
For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat. Heat a large sauté pan over medium-high heat. Add a glug of olive oil and, once hot, toss in the yellow onions.
(Incidentally, there is another common sausage in Hill Country that is very simply known as “sausage,” and it’s an all-beef link flavored with garlic and black pepper. Smitty’s in Lockhart makes a good one.) Most hot links wherever you find them are either pork, beef or a combination. I took that route and made pork and venison sausages.
This Homemade Venison and Pork Sausage Recipe makes 8 pounds of sausage. Vacuum seal it in 1-pound packages, freeze, and use as needed. This Homemade Venison and Pork Sausage Recipe should be kept under lock and key. It is that good. (Shutterstock photo) Rubbed sage is lighter and fluffier and is not as strong as dried (ground) sage.