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.
Ingredients
| 1 (1lb) package | |
| 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 Powder |
| 10 Feet | Hog Casings, soaked in tepid water |
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Directions
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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.
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Using a hand held or electric stuffer, stuff meat mixture into hog casing, twist every other link to form 6-inch links.
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Cook sausages on grill or on stovetop for 15 to 20 minutes or until internal temperature is 160°F.
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