Seiters Venison Pork Sausage - cooking recipe

Ingredients
    50 lb. meat (50% pork butts, 50% venison)
    1 1/3 c. salt (canning salt)
    2/3 c. black pepper (50% coarse, 50% fine)
    2 tsp. red pepper (makes a mild)
    2 tsp. saltpeter
    1 Tbsp. minced or crushed garlic
    2 tsp. sage (more if desired)
    1/3 c. dark brown sugar
Preparation
    Cube meat for grinding.
    Mix spices. Spread and mix with cubed meat.
    Grind meat twice, once with chili plate, then with sausage plate.
    Sausage can be made into patties or stuffed into casings.

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