Homemade Bacon and Venison Sausage
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.
|1 (1lb) package|
Ground Venison Meat
Hog Casings, soaked in tepid water
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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