Italian Venison and Bacon Sausage Recipe
Venison sausage recipe with an Italian kick
- 4 pounds venison scraps
- 2 pounds of lean bacon
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon red pepper flakes
- 1 tablespoon rosemary, minced
- ½ cup Italian parsley
- ½ cup dry white wine
- 8 ounces (8 feet) sausage casings
Run the venison through the largest holes of the grinder and do the same with the bacon.
In a large bowl, mix the venison and bacon with your hands until well blended. Add the rest of the ingredients and mix just until blended. Chill mixture for 30 minutes.
Set up a sausage stuffer and attach the casing to the funnel feeder. Begin stuffing the sausage into the casing and twist every 4 inches. Keep the diameter about 1 inch to insure proper cooking. Prick sausage with a pin all over. Chill until ready to cook.
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