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Homemade Bacon and Venison Sausage

Bacon and Venison Sausage web
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1 Reviews

SERVINGS

20 links

PREP TIME

45 min

TOTAL TIME

1 hr

GLUTEN FREE

YES

Making your own sausage sounds intimidating, but with the right tools, it’s a cinch. Our version is made with venison, spices and dry aged bacon.

This recipe is made with Jones Dry Aged Bacon.

8 oz CW Bacon
ingredients
1 (1lb) package Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon
4 pounds ground venison meat
1 cup ice water
2 tablespoons sugar
1 ounce Kosher salt
1 tablespoon onion powder
1 teaspoon white pepper
2 teaspoons hungarian paprika
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon black pepper
1/2 teaspoon garlic power
10 Feet hog casings, soaked in tepid water
DIRECTIONS
Cut bacon into 1/8-inch pieces or run through small plate on grinder. Mix bacon, venison, water, and spices together in large bowl. Mix until it becomes sticky in appearance, about 1 to 1 1/2 minutes.

Using a hand held or electric stuffer, stuff meat mixture into hog casing, twist every other link to form 6-inch links.

Cook sausages on grill or on stovetop for 15 to 20 minutes or until internal temperature is 160°F.

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Ratings & Reviews

5/5

write a review
  • 11/02/2019

These are amazing. Modified a little for what we had on hand and couldn't be happier. Changes: ground the venison (1.8kg), bacon (1kg) and spices all together, then added 1/3 cup red wine and 2/3 cup ice water. So delicious!!

Ingredients

1 (1lb) package Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon
4 pounds ground venison meat
1 cup ice water
2 tablespoons sugar
1 ounce Kosher salt
1 tablespoon onion powder
1 teaspoon white pepper
2 teaspoons hungarian paprika
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon black pepper
1/2 teaspoon garlic power
10 Feet hog casings, soaked in tepid water

Directions

Cut bacon into 1/8-inch pieces or run through small plate on grinder. Mix bacon, venison, water, and spices together in large bowl. Mix until it becomes sticky in appearance, about 1 to 1 1/2 minutes.

Using a hand held or electric stuffer, stuff meat mixture into hog casing, twist every other link to form 6-inch links.

Cook sausages on grill or on stovetop for 15 to 20 minutes or until internal temperature is 160°F.
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