Use this sausage in Jordan Blodgett’s recipe for Venison Bruschetta with Sweetened Cranberries and Sage Leaf.
5 pounds venison (shoulder or hind quarter)
1 pound pork butt
8 ounces cold water
3 ounces powdered milk
2 tablespoons salt
1 teaspoon molasses
1 teaspoon Prague powder (used in most sausages and can be purchased online)
1 teaspoon black pepper
1 teaspoon garlic
1 tablespoon sage
1 tablespoon marjoram
Hog casings (easy to source online)
Grind pork and venison, add water, and mix with hands till tacky. Add the remaining ingredients and mix. Chill the sausage mixture and prepare the casings: soak in water and run water through them. Stuff the sausage, making sure to puncture air pockets so the sausages are tight. Smoke until the sausage reaches an internal temp of 150, and then cool.