Homemade Bacon and Venison Sausage
Put Your Venison Harvest to Work with Jones Dry Aged Bacon
Jones Dry Aged Bacon is the secret ingredient that makes this venison sausage worth making. Ground venison is lean by nature, so the bacon gets finely chopped and mixed in to add fat, flavor, and the right texture. A blend of Hungarian paprika, allspice, nutmeg, onion powder, and black pepper rounds out the seasoning. Stuff into hog casings, twist into 6-inch links, and grill or cook on the stovetop until done. Makes 20 links and uses a full package of Jones Dry Aged Bacon to do it right.
Ingredients
- 12 oz. Jones Dairy Farm Dry Aged Bacon
- 4 pounds ground venison meat
- 1 cup ice water
- 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
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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