inneedoftherapy
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This is the concoction I use for making our Venison Sweet italian sausage.
We use it in spaghetti, lasagna, really good on pizza. I usually make this in
bulk using about 50lbs venison so I have shrank it down.
4 lbs trimmed venison
2 lbs boneless pork shoulder
3tsp salt
4 tsp sugar
2 tsp garlic powder
2 tsp fennel seed
2 tsp lemon pepper seasoning
2 tsp paprika (I use hungarian)
1 tsp dried crushed sage leaves
1/2 tsp of cayenne
4 tbls soy sauce
2 tsp worcestshire sauce
I let that marinate overnight then I grind it up. I will usually do these in casings as well.
We use it in spaghetti, lasagna, really good on pizza. I usually make this in
bulk using about 50lbs venison so I have shrank it down.
4 lbs trimmed venison
2 lbs boneless pork shoulder
3tsp salt
4 tsp sugar
2 tsp garlic powder
2 tsp fennel seed
2 tsp lemon pepper seasoning
2 tsp paprika (I use hungarian)
1 tsp dried crushed sage leaves
1/2 tsp of cayenne
4 tbls soy sauce
2 tsp worcestshire sauce
I let that marinate overnight then I grind it up. I will usually do these in casings as well.
