HOT VENISON SAUSAGE
Source of Recipe
Master Chef Don's 2008 Collection
Make several servings
List of Ingredients
5 lbs. venison, coarse ground
1 lb. beef suet
1 tbsp. monosodium glutamate
1 tsp. cayenne pepper
3 tbsp. salt
1 tsp. ground red pepper
2 tbsp. fresh ground black pepper
Red wine (optional)
1 tbsp. ground sage
Grind suet through finest plate on grinder and mix with coarse ground venison.
Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind through a medium grinder.
Test hotness by cooking a small sample.
Add a bit more ground red pepper if too mild; add more meat if too hot.
Wine may be used to moisten the mixture if it is to be stuffed in casings.
Keeps well about 6 months in freezer.