Jake and Brian’s Sweet Italian Venison Sausage
This recipe is based off of 30 lbs. of Venison/Pork mixture
- 30 lbs. of Venison/Pork (cubed and mixed)
- 2 Tablespoons of Fennel (we grind ours in a coffee grinder)
- 2 Pints of ice water
- 1 head of garlic
- 2 Tablespoons of sugar
- 12 Tablespoons of salt
- 8 Tablespoons of ground black pepper
- 1 Tablespoon of garlic powder
Tip: we create a slurry of ice water and garlic using a blender.
Spread meat mixture over a large surface and sprinkle all of your dry ingredients evenly over the whole mixture. Pour your garlic/ice water slurry over the entire surface of your meat and mix together until all ingredients are well mixed. Let mixture stand at least 30 minutes, or more if you have the time. Next grind enough to make into a patty. Fry that patty and taste, if it meets your approval finish grinding the mixture and place into 1 pound bags for freezing. Enjoy!!