Venison Sausage

  • 12 lbs. meat; 1/2 venison, 1/2 pork
  • 2 tbsp. garlic powder
  • 1 large onion; cut fine
  • 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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