Italian style venison sausage
3 pounds venison
1 pound pork, fat or beef fat
4 teaspoons salt
3 teaspoons sugar
1 tablespoon black peppercorns crushed or blended
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon fennel seed, crushed or blended
1 teaspoon oregano
1 teaspoon red pepper, flakes
2 tablespoons white wine, whatever you like or have
I throw all of my dry ingredients into a blender to chop them up and incorporate them real good.
Then mix the seasonings into the meat and fat by hand.
Run them through the grinder with the small dye.
Mix the ground meat and fat by hand until fat and seasoning is evenly distributed throughout the sausage.
Let the sausage rest overnight in the refrigerator.
Use the sausage the next day or freeze it to use later. Enjoy.
Note: Put your grinder parts in the freezer prior to using them. This helps to keep the meat cool while grinding.
Note: Keep your meat as close to freezing as possible. Not completely frozen, but almost there. It grinds better that way.
Note: Cut up your fat into manageable sizes for your grinder.
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