Italian Venison Sausage
"My husband and I make our own sausage with his yearly venison catch. We make two different recipes, this is my recipe."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (295.6 g)
- Calories 390.9
- Total Fat - 17.5 g
- Saturated Fat - 6.2 g
- Cholesterol - 153.3 mg
- Sodium - 178.1 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 1.3 g
- Sugars - 0.4 g
- Protein - 51.7 g
- Calcium - 55 mg
- Iron - 3.9 mg
- Vitamin C - 1 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Soak the casing in a bowl of water.
Step 2
Meanwhile, mix remaining ingredients together in a large bowl; set aside.
Step 3
Rinse the casing well by running water through them.
Step 4
Place one length of casing at a time onto a sausage stuffer attachment.
Step 5
Add meat to sausage machine and stuff casings.
Step 6
Twist at desired lengths and freeze for future use.
Tips
No special items needed.
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