Venison Sausage Sticks Recipe

Venison andouille sausage andouille is a highly seasoned cajun sausage perfect for making good use of trim and less tasty cuts.

Venison sausage sticks recipe.

Cool the sticks before cutting to length. Rest the sticks on the brackets that normally hold the upper shelves. Suspend the looped snack sticks from the dowels to smoke. Ground pork shoulder 3 tbsp salt 1 tbsp ground black pepper 1 tbsp dried sage 2 tsp nutmeg 2 tsp thyme cup cold water directions 1.

Pour in wet ingredients and stir to incorporate. It s also easier to make than it is to pronounce. Armed with a meat grinder and a smoker we made ours in less than three hours which is pretty darn good for a smoked sausage from scratch. Place in a mixing bowl.

Combine water non fat milk powder jalapeno flakes sugar worcestershire black pepper dry mustard garlic powder celery seed salt and pink cure. Homemade venison and pork sausage recipe this homemade venison and pork sausage recipe should be kept under lock and key. You will need to add some fat to this as well as any sausage like product. Refrigerate for 24 hours.

Plan on using fat to equal 10 to 20 percent of the weight of the game meat. Shutterstock photo this homemade venison and pork sausage recipe makes 8 pounds of sausage. Grind venison and fat together through a grinding plate. By dave campbell thursday december 5 2019.

Mix together the dry ingredients and form well in center. It is that good. Put the already ground venison and bacon in a large bowl and pour the spice mix over the meat. Since i grind a lot of my venison in a 70 30 blend with pork or beef fat the ratios are already correct for most snack stick mixes.

Ingredients 4 lbs. Vacuum seal it in 1 pound packages freeze and use as needed. Higher quality meat results in better sausages. The easiest way is to add pork butts or ham.

Ground venison 2 lbs. Mix to combine then pour over meat and combine further. Remove and knead for another 10 minutes. Mix all ingredients together and knead for 10 minutes.

Hand mix the ingredients in a large bowl. This recipe makes 3 pounds. We seal the sticks in 1 or 2 pound packs then freeze any extras to thaw out later say during spring turkey season. 4 pounds ground pork.