Hey folks, I wanna try my hand at some venison sausage this year. What I'm looking for is a recipe that doesn't add fat to the venison. Am I dreaming? Or is the venison too lean for sausage?
Hey, what is dry sausage anyway?
I always buy a lean pork loin and add it to my Venison sausage. Not much fat, but enough to make it less dry.
When you talk dry sausage, I think you mean sausage that is dry-cured. Like Pepperoni.
Do a google search for sausage recepies, you'll get a bunch!
I have had good luck using Hi Mountain brand and Cabelas brand sausage kits. The amount of fat you use is really up to you. I have had great results with either of these kits, doing a 15 lb. batch, I use 12lbs. venison and 3 lbs. ground pork.
Check the cooking forum here for recipes.