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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef #356850
Servings: 10 pounds
We really like this recipe. If you like milder sausage cut back on the cayenne and red pepper. If you want a fattier sausage add more pork and less venison. Hope you like this as much as we do.
7 pounds venison, course ground
3 pounds pork butt, finely ground
3 tablespoons salt
4 teaspoons ground pepper
2 teaspoons cayenne pepper
8 garlic cloves, minced
4 teaspoons onion powder
4 teaspoons marjoram
2 tablespoons paprika
2 teaspoons dried rosemary, crushed
1 teaspoon thyme
2 teaspoons red pepper flakes
¼ cup red wine vinegar
Mix together all spices and vinegar and add to the ground meat. Stuff in hog casings or freeze in bulk.