Italian Venison Sausage

16
Servings
2h
Prep Time
0m
Cook Time
2h
Ready In

Recipe: #3534

December 16, 2011



"My husband and I make our own sausage with his yearly venison catch. We make two different recipes, this is my recipe."

Original recipe yields 16 servings
OK

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 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 & Variations


No special items needed.