Ingredients and Weight:
- Ground venison: 5 lbs
- Ground pork: 3 lbs
- Salt: 1/2 cup
- Black pepper: 1/4 cup
- Garlic powder: 1/4 cup
- Onion powder: 1/4 cup
- Brown sugar: 1/2 cup
- Liquid smoke: 1/4 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine ground venison, pork, salt, pepper, garlic powder, onion powder, brown sugar, and liquid smoke. Mix well until all ingredients are evenly distributed.
- Cover the bowl and refrigerate for at least 4 hours, or overnight.
- Fill a sausage stuffer with the venison mixture and stuff into pork casings (available at most butcher shops).
- Hang the sausages in a cool, dry place to dry for at least 24 hours.
- Smoke the sausages at 225°F for 4-6 hours, or until they reach an internal temperature of 155°F.
Nutritional Information:
- Calories: 250 per serving
- Protein: 20 grams per serving
- Fat: 15 grams per serving
- Carbohydrates: 5 grams per serving
Dish Characteristics:
- Savory and smoky
- Dry and slightly sweet
- Pork-themed with a gamey twist
User Comments:
- "This sausage has the perfect balance of pork and venison flavors. It's smoky and flavorful, but not overpowering."
- "I love the texture of this sausage. It's not too soft or too hard, and it's juicy without being greasy."
- "This is a great make-ahead appetizer or snack. I sliced it thinly and served it with a dipping sauce on crackers."
Special Precautions and Tips:
- Always use fresh, high-quality meat for the best results.
- If you don't have a sausage stuffer, you can make the sausages by hand. Simply form the meat mixture into 1-inch thick patties and cook them in a skillet over medium heat.
- The sausages are fully cooked after smoking. You can eat them immediately or store them in the refrigerator for up to 2 weeks.
