Venison Sausage

Still have tons of venison, so I thought I'd make some sausage.

We are doing our annual tradition of spending New Years Eve

with our good friends, the Millers, and this year we are cooking

a bunch of appetizers or small plates or tapas for grazing.

One of the things we discussed is small individual pizzas, so 

this sausage will be perfect for that.

I started with a 2-1 ratio of venison to pork fat.  I chose

salt pork due to its high fat content, and its close relation to bacon

and I used meat from the ham portion of the deer.

I sent this through the course grinder.

This is what it looks like after the first grind.

I thought it looked a bit chunky, so I took half of 

it and sent it through a second time, then mixed the two together.

I included panko, dry mustard, shiner, white wine, rubbed sage, herbs d Reid,

fennel seeds, s/p and lest of meyer lemons (plus 1 normal).

This is what it looked like before I put it back through to encase it.

I got almost 2 lengths of casings filled and it looks great.

I used the meat that was leftover in the machine to form a patty, which I

cooked right on the spot.  Tasted great, not gamey.  The wine

and the lemon added a great flavor.

I hope the linked sausage does as good as the tester.

I assume it will!

Happy New Year to you all!!!

Thank you for spending some time with the Father as he

Feeds his Flock.