Mexican Venison Sausage

  • 5 lbs. venison; coarse ground
  • 1 lb. bacon fat
  • 1 tbsp. monosodium glutamate
  • 1 tsp. jalapeno pepper
  • 3 tbsp. salt
  • 2 large onions; processed to liquid
  • 3 green pappers
  • 2 tbsp. fresh ground black pepper
  • red wine; (optional)
  • 1 tbsp. ground sage
  • 1 tbsp. garlic powder

Grind or process meat, onion and bacon fat. Mix seasonings thoroughly with venison and re-grind or reprocess.

Cook a small sample to test flavor. Adapt spices to taste. Wine may be used to moisten the mixture if it is to be stuffed in casings.

Keeps well about 6 months in freezer.

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