Grandpa’s Old Fashion Venison Sausage

by Jim
(Tampa, FL)

4 1bs Venison

1 lb Pork Fat
2 Cloves of Garlic, Minced
2 Tsp Black Pepper
2 Tsp Chili Powder
2 Tsp Cayenne
2 Tsp Marjoram
2 Tsp Thyme
2 Tsp Basil
4 Tsp Salt
2 Tbsp Sage

Cut meat and fat into chunks, add seasonings, and grind with a medium cutting plate. If desired you may a add 6 Tbsp of ice water to the meat to give a soft consistency and stuff into hog casings. Otherwise store sausage in quart sized Ziploc freezer bags.

Serve by making small patties and frying them up in a skillet. Great with eggs and pancakes! Or to use in chili, spaghetti, casseroles, etc.

I usually hunt early before Christmas and this has become a Christmas morning treat for the family. I have made this recipe for the past few years although I've never stuffed it into casings. I have kids that normally don't eat sausage but they love this stuff!

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