nope, not a spelling mistake, this spicy sausage was made with venison that our friend Brad gave us, plus some pork fat from our last Wolfson Creek Farm pig.
This is like a bratwurst with a little bit of heat. We used dried hot peppers that did really well last year in the garden, fresh sage and fresh parsley that we managed to fence off from the chickens.
4 lb venison (cubed)
2 lb port fat (cubed)
1 Tbsp salt
4 tsp pepper
2 Tbsp chopped sage
2 Tbsp chopped parsley
1 tsp ginger
1 tsp nutmeg
1 Tbsp hot pepper flakes
1 carrot grated
1 potato, cubed
1 cup hard cider
Make a plan to keep all your utensils very clean, your work area sanitary and to keep the meat as cold as possible.
Mix the meat and fat and put it through a grinder using a plate with 1/4" holes, so it's not too fine. Add the rest of the ingredients and let set in the fridge for 1/2 hour or so.
Put this mixture through the grinder again, test for seasonings by frying up little patties.
You can stuff sausage casings or make 12oz packages of sausage meat for future meals. Freeze.