Italian Venison Sausage

Recipe Ingredients

8 lbs	3632g / 128oz	Deer meat - (all game fat removed)
2 lbs	908g / 32oz	Boneless picnics
3 tablespoons	45ml	Dextrose
1		Fresh ground pepper
3 oz	85g	Salt
3 tablespoons	45ml	Ground fennel
2 tablespoons	30ml	Crushed chilis
2 teaspoons	10ml	Bs cayanne pepper
1		Good italian white wie
2 cups	292g / 10oz	Fine bread crumbs

Recipe Instructions

Grinding and mixing: Cut all meat into small pieces( about 2-3") Remove glands and connective tissue Mix dry ingredients and whine with a cup of water and add to ground meat. If mixture seems dry add more water Stuff mixture into 35-38 hog casing and freeze.

Posted to the BBQ-List by "beefjerky" [email protected] on Dec 17 1998

Source:
Tom Palka & Tom Solomon

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