Best Venison Sausage in the World
by Larry Marler
I've been making venison sausage for 8 years and this is the best recipe I have. Discovered strictly by trial and error over those 8 years. Enjoy!
10 # Venison
2# Fat (1.5# Beef Fat, .5# Salt Pork)
(Approximately 1/3 Fat = Salt Pork)
3 Teaspoons Mustard Seed
3 Teaspoons Garlic Powder
2 Teaspoons Anise Seed
3 Tablespoons Sugar
Adkins Sausage Seasoning (enough to season 12# Meat – I puchase Adkins sausage seasoning in 50# mix - very small bags actually)
Mix all seasonings together with enough water to make a paste (okay if slightly watery)
Grind venison and fat together. 1/16 inch plate
Stuff into casings
Drying Phase – NO SMOKE - 1 hour at 130 degrees.
Smoking Phase – Increase to 160 degrees 1 hour or until sausage reaches internal temperature of 148-150 degrees.
Remove from smoker and set at room temperature for 1 – 2 hours. Sausage will take on a reddish color (bloom).
Seal in bags and store in freezer.
BEFORE STUFFING and SMOKING - Always fry a sample taste of sausage. Adjust seasonings to taste, remix, and sample again. Remember - just mixed fresh sausage will always taste less salty than after the mix has cured overnight and been smoked.