Waring Pro MG105 - Manual (Page 13)

12
Spicy Venison Sausage
Adding some pork butt makes the sausage a little moister, but you may
use all venison if you wish.
Makes 4 pounds of sausage
3 pounds venison
1 pound pork butt
1 garlic clove, peeled and minced
1½ tablespoons kosher salt
1½ tablespoons freshly ground pepper
2 teaspoons sweet paprika
1 teaspoon honey
1 teaspoon cayenne pepper
½ teaspoon rubbed sage
½ teaspoon savory
Remove any visible gristle from meat. Cut meat into 1-inch cubes.
Place in a large bowl and add the remaining ingredients. Stir
well to combine. Cover and refrigerate for at least 8 hours and up to 24
hours.
Assemble Waring Pro
® Meat Grinder with the medium cutting plate.
Grind meat, mixing venison and pork evenly while grinding. Ground
meat may be stuffed into prepared casings or formed into patties.
Fresh sausage should be cooked within 24 hours or double-wrapped
and frozen. Cook thoroughly before serving – internal temperature
should register 160°F when tested with an instant-read thermometer.
Sausage may also be smoked in a homestyle smoker. Use wood
flavor of your choice; suggestions would include hickory or mesquite.
Recommended smoking temperature is 175°–200°F, and smoking time
should be 4 to 6 hours. Cook or smoke sausage thoroughly before
serving – internal temperature should register 160°F when tested with
an instant-read thermometer.
Nutritional information per 4-oz. serving:
Calories 1170 (33% from fat) • carb. 1g • pro. 27g • fat 6g • sat. fat 2g
chol. 97mg • sod. 431mg • calc. 14mg • fiber 0g