RE: Deer Summer Sausage Recipe
 

oven method

posted November 18, 2002 10:39 PM


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[/align]4 lbs venison burger(mixed with beef or pork)
1lb Zesty sausage(bob evans,or jimmy dean)
4 rounded tsp.morton wonder quick salt
2 1/2 tsp black pepper
2tsp garlic salt
2 1,2 tsp mustard seed
2 1/2 tsp liquid smoke
Mix and knead each day for three days.Knead for five minutes each day.On day three ,form into five rolls
bake at 200 degrees for 5 hours ,turning every 1/2 hour. Bake on a broiler pan to catch grease. Will store in freezer bags for up to a year
note this is a great sausage,receipe,try it

RE: Deer Summer Sausage Recipe
 

Big Guy,

Where do you get your cloth casings from? I have some non-edible fiberous ones (the dark red ones) but I've never seen cloth casings like that. Also what kind of wood do you smoke with? Thanks.

RE: Deer Summer Sausage Recipe
 

I have my wife sew them up. Just go to a fabric store and get some Muslin, very cheap stuff Cut to sizeand fold in half then sew along the open side and bottom. I like to make them from pieces 16" long and 7-9" wide.
Wet then ring out cloth casing before stuffing

I use sugar maple because we have lots of it here, use what ever hardwoodyou have locally just not any evergreen