Bea's Italian Venison Sausage
40
Servings
Servings
60m PT60M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
1h
Ready In
Ready In
Recipe: #11628
December 28, 2013
Categories: Dinner, Main Dish, Pork, Game, Italian, Budget-Friendly, Cooking For A Crowd, Kid Pleaser, Make-Ahead, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Mother's Day, Picnic, Potluck, Summer, Winter, Weeknight Meals, Freezer, Diabetic, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch, Venison, Kid's Lunches, Spring more
"My husband and I like to make our own sausage because we like to know what exactly is in our food. We have two Italian Venison Sausage recipes we make frequently, this one is my favourite recipe. You can increase or decrease the hot pepper flakes to your liking."
Original recipe yields 40 servings
Ingredients
Nutritional
- Serving Size: 1 (128.4 g)
- Calories 177.7
- Total Fat - 8.4 g
- Saturated Fat - 2.9 g
- Cholesterol - 70.3 mg
- Sodium - 341.5 mg
- Total Carbohydrate - 1.3 g
- Dietary Fiber - 0.4 g
- Sugars - 0.2 g
- Protein - 23.4 g
- Calcium - 24.1 mg
- Iron - 1.8 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.3 mg
Step 1
Soak the casing in a bowl of water.
Step 2
Meanwhile in a large bowl, mix all ingredients together well; 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 a desired lengths and freeze until ready to use.
Tips & Variations
No special items needed.
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