Smoked Venison Sausage Recipe


6 lbs. venison

6 lbs. pork

2 tbsp. garlic powder

1 large onion cut fine in a food processor or blender

1/4 cup salt

1 1/2 tbsp. black pepper

3 tbsp. ground sage

1 tbsp. Thyme

1 cup sugar

2 tbsp. accent (msg.)

2 cups oatmeal (for binder)


Clean, wash and grind your venison. Then mix with herbs, salt, msg, pepper, sugar, oatmeal and oatmeal. Add water and/or water half and half with red wine.

Mix thoroughly; put through grinder using medium blade. Pack meat in sausage bags or casings and hang it for long smoking at a low temperature.

If you wish, the meat may be stored in a freezer and used as you would good pork sausage. Smoking certainly adds much to the flavor and is well worth the effort.

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