Mediterranean sausage

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5lbs venison, cubed

2lbs pork belly, cubed 

1/3 cup of salt

1/8 cup garlic powder

2 tbsp fresh ground pebber

 

7 ft sausage casings

 

Mediterranean spices and herbs - I used:

1 handful roasted Pine nuts 

10 branches fresh oregano 

1 handful Parsley

4 tbsp Fennel seeds 

4 cloves of finely chopped fresh garlic 

 

How to:

  • Soak the casing in luke warm water
  • Grind the venison and pork belly, medium corse.
  • Mix ground venison and pork well together in a big bowl
  • Add the rest of the ingredients in and mix well
  • Gently apply casing to medium size stuffing tube
  • Tie a knot at the end of casing and feed the ground sausage meat through the grinder at a slow speed and stuff it! Make 1 1/2 to 2 feet sausages for good portion size.

 

Bon Appetit! 


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