Beas Italian Venison Sausage
Created by QueenBea on December 28, 2013
- Servings: 40
- Prep Time: 60m
- Cook Time: 0m
- Recipe #11628
Ingredients
- 6 pounds ground pork
- 3 pounds venison, ground
- 10 to 12 garlic cloves, pressed
- 2 cups red wine
- 2 cups water
- 1/4 cup dehydrated onion flakes
- 3 tablespoons fennel, roughly crushed
- 2 tablespoons red pepper flakes
- 1 1/2 tablespoons salt
- 2 teaspoons aniseed
- 2 teaspoons paprika
- 1 1/2 teaspoons ground black pepper
- Casings (hog casings, 1 package 10 yard)
How to Make
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Step 1: Soak the casing in a bowl of water.
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Step 2: Meanwhile in a large bowl, mix all ingredients together well; set aside.
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Step 3: Rinse the casing well by running water through them.
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Step 4: Place one length of casing at a time onto a sausage stuffer attachment.
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Step 5: Add meat to sausage machine and stuff casings.
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Step 6: Twist a desired lengths and freeze until ready to use.
Nutritional Facts
- Serving Size: 1 (128.5 g)
- Calories 297.6
- Total Fat - 19.8 g
- Saturated Fat - 7.2 g
- Cholesterol - 94.2 mg
- Sodium - 345.8 mg
- Total Carbohydrate - 1.1 g
- Dietary Fiber - 0.4 g
- Sugars - 0.2 g
- Protein - 26.5 g
- Calcium - 27.8 mg
- Iron - 2.1 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.5 mg