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Email to Master Chef Don F. Easley Jr.      

    HOT VENISON SAUSAGE

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    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

    Recipe

    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.

 

 

 


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