No Casings Sausage For Venison Recipes

Steps:

• NOTE THE MARINATE TIME IS NOT INCLUDED IN PREP & COOKING TIME.
• Mix together all ingredients in bowl,.
• Cover with press and seal refrigerate for 24 hours.
• Divide into 4 even portions, roll out into a 2 inch rolls.
• Wrap in foil, around the meat, twist the ends.
• Repeat with the other 3 portions.
• Bake for 1 hour at 350°F on cookie sheet.
• Remove from oven and let cool until you can handle them.
• Cut and wrap to size you wish.
• Makes 4- 1 pound loaves or 8- 1/2 lb loaves.
• Notes: To make breakfast sausage omit beef and use pork sausage, can also use Italian breakfast sausage instead of just plain pork sausage.
• I like more mustard seed than this recipe calls for, can also add crushed red pepper, just spice to your own likings. Servings depend on how hungry you are !

Steps:

• In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
• Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

Steps:

• Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
• Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
• Preheat an oven to 200 degrees F (95 degrees C).
• Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
• Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.