|An amazing venison sausage recipe that gives off the aroma of fresh salami when cooked.|
|3 lbs. ||ground venison|
|4 lbs. ||ground pork butt|
|2 lbs. ||ground pork belly|
|1 head ||garlic, minced|
|1 bottle (3/4 qt.) ||red wine|
|6-1/2 tbsp. ||salt|
|4 tbsp. ||black pepper|
|2 tbsp. ||sugar|
|2 tbsp. ||ground cinnamon|
|1 tbsp. ||ground cloves|
|1 tbsp. ||ground allspice|
|1 tbsp. ||ground nutmeg|
|15 ||feet hog casings|
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Grind the venison, pork butt and belly. Mix together in a large mixing bowl. Place in the freezer for 30 minutes.
Meanwhile, add the red wine and minced garlic to a separate mixing bowl. Place in the refrigerator for 30 minutes.
In another mixing bowl, mix together the spices.
Remove the meat from the freezer. Add the wine mixture and the spice mixture to the meat; mix thoroughly.
Rinse the hog casings. Place the hog casings in warm water. Put the end of the hog casing over a sausage feeding tube, and push the entire hog casing up over the tube; tie the tail end of the sausage casing that is hanging off the end.
Push the sausage mixture through the tube. Create sausage links by twisting the filled hog casing after it is 6 inches in length; twist 5 or 6 times to create a distinct link.
Store in the refrigerator for immediate use; otherwise keep in freezer for future use.
This recipe was inspired by, and adapted from Marissa Guggiana's Primal Cuts.
Keep the meat as cold as possible throughout each step of the process.
Use latex gloves throughout this process.