I've finally started to prepare to make my road kill venison sausage. A
friend of mine sent in his final payment on his pick up truck and that
night ran into a deer! He brought me in a hind leg to make into
sausage. Just took it out of the freezer along with some pork fat.
From eyeballing it the leg looks like I might get maybe 3-4 pounds off
of it. Deer down here in SC don't get very big.

Anyway, here is the recipe that I decided on. I found it doing a Google
search on recipe, deer, sausage. Looks like i could be a winner as I
like complicated seasonings for depth of flavor.

It will be stuffed into casings and grilled.

Moyer's Venison Sausage
(Pennsylvania Dutch Style)

3 1/2 lbs. venison - defatted and ground
1 1/2 lbs smoked bacon-ground
(can be ends/pieces or fresh ground pork)

1/2 cup brown sugar
2 tsp. salt
(add more salt if fresh pork used)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. coriander
2 tsp. black pepper
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. savory
1/8 tsp. cumin
to taste - hot sauce

Mix all together well. Shape into patties to fry. May be frozen.

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

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