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Big Dave,a south Texas comp cook,graciously posted his recipe for venison sausage on Ray Basso's forum.

I thought some of you sausage folks might appreciate it.

Venison Sausage Recipe


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Posted by BigDave on March 07, 2004 at 22:36:36:

In Reply to: Re: Thanks Bigwheel posted by bigwheel on March 07, 2004 at 18:46:38:

Alrighty Uncle here ya go. We like this one a lot.

Smoked Link Sausage
Black Pepper (coarsley ground) 10 TBL
Pickling Salt 8 TBL
Dried Parsley Finely ground 2 TBL
Brown Sugar 4 TBL
Cayenne Pepper 2 tsp
Garlic Granulated 1 TBL
Salt Cure (Prague #1) 4 tsp (1 tsp per five pounds of meat)
2 pts ice water
20 lbs ground meat (9 lbs venison, 3 lbs bacon bits/trimmings, 8 lbs pork butts)

Mix all spices in ice water until dissolved. Pour spice mixture over meat and mix until well blended. Stuff into casings. After stuffing, let casings hang until dry to touch.

Once casings are dry, place in smoker. Cook at 130 degrees for one hour with minimal smoke. After 1 hour apply smoke for 1.5 hours or until casings turn the desired mahogany color. After color is attained, reduce smoke, increase cooker temp to 180 degrees and smoke until sausage reaches internal temp of 152 degrees. Takes 3.5 to 5 hours.

To make a cheesy/jap sausage add one jap per pound of meat & 1.25 oz sharp chedder coursley shreeded per lb of meat.

Note: If bacon trimmings are not used it will be necessary to add more salt to compensate. Bacon bits/trimmings can usually be found at most of the grocery stores. And, marjoram can be used instead of the parsley but I fing the parsley gives a more subtle flavor profile as it is not as pungent as marjoram. Use whichever one you prefer. And we prefer to double gring the meat giving it a finer texture instead of adding any additional binders.

Hope ya like it!

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