Garlic Sausage Recipe with Venison and Pork
Make these fresh venison and pork sausages for a quick and easy meal!
Servings: 20 pounds sausage
Equipment
- natural hog casings
- LEM meat grinder with sausage attachment
- two 14 quart bowls
- kitchen scale
- butcher paper
- freezer tape
Ingredients
- 10 pounds ground venison
- 10 pounds ground pork
- 25-30 garlic cloves pressed or finely minced
- 6 ounces salt
- 3 ounces oregano
- 1 ounce black pepper
- 1 tablespoon curry powder
- 2 tablespoons paprika powder
Instructions
- Send both deer and pork meat through the grinder.
- Peel garlic and send it through a garlic press.
- Use hands to mix fresh garlic, salt, herbs and spices in with ground meat.
- Cover and refrigerate for 8-12 hours.
- Soak hog casings for 1-2 hours before using.
- Set up your meat grinder with sausage stuffer.
- Pushing casings onto sausage stuffer until the tube is 3/4 full, then cut casing.
- Send ground meat through the sausage stuffer, until it just appears at the end of the stuffer.
- Stop machine and knot the end of the casing.
- Carry on, feeding the machine and helping sausage casing along.
- Stop when casing is used up.
- Knot the end of casing and start forming sausages, pinching and twisting filled casing in opposite directions for each new link.
- Use scissors to cut links into individual sausages or lengths.
- Wrap in butcher paper, tape, label and freeze up to 6 months.
