Does anyone have a favorite recipe for venion sausage? I was palnning to use casings.

Thanks

-- Rod Perrino (redjouster@aol.com), November 27, 2001

Answers

English Venison Sausage.

3lb rusk

1/4 oz sage

1.5 litre bottle red wine

i/2 pack pork seasoning

4lb pork fat

18lb venison

mince venison and pork fat on coarse. Mix all ingredients and re mince on fine. pump into skins, cook and enjoy.

Hope these taste as good for you.

Alison

-- Alison Homa (alisonhoma@aol.com), November 27, 2001.

Rod, www.recipesource.com has a few listed you might want to check out. If you are interested in venison summer sausage, this recipe is great.

3 LB. venison burger ( this is a grinding of 1 part pork to 3 parts venison)

1 C. water

1 tsp. mustard seed

1/2 tsp. garlic powder

1/4 tsp. onion powder

1 tsp. onion flakes

2 TBS Tender Quick

2 TBS Liquid Smoke

Mix well and chill overnight. Shape into three long logs on a baking sheet. Bake 300 degrees 1 1/2 hours. Slice and serve with cheese on a ritz cracker. Pretty tasty!! The logs also freeze well. I just finished grinding 30 LBS of deer burger today so I am getting ready to make a batch of summer sausage myself. Good luck!

-- cowgirlone (cowgirlone47@hotmail.com), November 27, 2001.

Well, I was wondering what to do with my excess rusk! Allison - clarification please - what is rusk?

-- Brad (homefixer@SacoRiver.net), November 27, 2001.

Rusk is like very very fine breadcrumbs. Dry some slices of bread in the oven, so they are solid but not brown, then wizz them in the food processor. You will then have rusk. Hope this helps

Alison

-- Alison Homa (alisonhoma@aol.com), November 28, 2001.