German Venison Sausage

German Venison Sausage
German Venison Sausage
  • 5 lbs. lean ground venison
  • 3 tbsp. salt
  • 1 tbsp. pepper
  • 2 tbsp. thyme
  • 1 tbsp. tarragon
  • 5 lbs. ground pork (40%)
  • 3 tbsp. sugar
  • 1 tbsp. msg

Combine all ingredients. Grind several times through the fine blade of a grinder.

Form patties or little balls for hors d’euvres. Saute in bacon fat.

Frozen, this recipe will keep well up to 6 months.

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