Venison Chorizo Sausage

Sharps40

Old Mossy Horns
1.25ish lbs ground venison, no fat added
1 lb unseasoned/plain ground pork (80/20)

2 TSP Cumin
2 TSP Coriander
1/2 TSP Ground Clove (less or more to taste, this amount provides sweet clove smell and taste)
4 Bay Leaves, broken up fine
1/2 TSP Cinnamon
1 TSP Oregano
1 TSP Thyme
2 TSP Sea Salt
1 TSP Fresh Ground Pepper
4 TSP Paprika
2 TSP Chili Powder
6 TSP Apple Cider Vinegar


Meat in a bowl. Dump on Apple Cider Vinegar. Dump on all dry spices. Mix by hand until all the spices have thoroughly distributed within the meat and the meat is colored by the spices.

Cover and refrigerate 8 to 25 hours.

Make patties, make links or put it through your stuffer.

Freeze.

Fry or grill or what ever just like any other sausage, for tacos, burritos, added to spaghetti, make a meat loaf, etc. Anywhere you want a slightly sweet and slightly spicy meat.

Good as a pattie on a bun with some fresh chopped onion a bit of cheddar chees and some Texas Pete for breakfast or dinner.
 
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