10
1
/
2
–1 tablespoon cayenne pepper, to taste
1
tablespoon onion powder
2
teaspoons dry thyme
1
/
2
teaspoon freshly ground black pepper
1
/
2
teaspoon crushed red pepper
1
/
2
teaspoon rubbed sage
1
/
8
teaspoon allspice
Remove any gristle from meat. Cut into 1-inch cubes. Place meat
in a large bowl and combine with remaining ingredients. Cover and
refrigerate for at least 12 and up to 24 hours for best flavor.
Assemble meat grinder with medium or large cutting plate. Assemble
unit for sausage making (follow “To make sausages” instructions
on page 5). Grind meats. Stuff sausage into prepared casings, tying
off links into desired lengths. Sausage may then be smoked in a
homestyle smoker. Recommended smoking temperature is 175° to
200°F, and smoking time should be 4 to 6 hours. Suggested woods
for smoking andouille are pecan or hickory. Cook thoroughly before
serving – internal temperature should register 160°F when tested
with an instant-read thermometer. The andouille may then be used as
is, sliced thinly as an hors d’oeuvre, or as an ingredient in jambalaya,
gumbo or other Cajun dish. Smoked andouille may be frozen.
Nutritional information per suggested 4 oz. serving:
Calories 339 (66% from fat) • carb. 2g • pro. 27g • fat 24g • sat. fat 9g
chol. 68mg • sod. 300mg • calc. 25mg • fiber 0g
Spicy venison Sausage
Adding some pork butt makes the sausage a little moister, or you
may use all venison if you wish.
Makes 4 pounds
3
pounds venison
1 pound pork butt
1
garlic clove, peeled and minced
1
1
/
2
tablespoons kosher salt
1
1
/
2
tablespoons freshly ground pepper
2
teaspoons sweet paprika
1
teaspoon honey
1
teaspoon cayenne pepper
1
/
2
teaspoon rubbed sage
1
/
2
teaspoon savory
Remove any visible gristle from meat. Cut meats into 1-inch cubes.
Place meats in a large bowl and add the remaining ingredients.
Stir well to combine. Cover and refrigerate for at least 8 and up to
24 hours.
Assemble meat grinder with the medium cutting plate. Grind meat,
mixing venison and pork evenly while grinding. Assemble unit for
