Smoked Venison Sausage with Wine
One of my favorite recipes when I was a kid was my father’s Smoked Deer Sausage recipe made with wine.
Maybe because I was only ten, but the whole “Mixing Booze with food” thing was kind of cool. Actually, the whole thing was cool because the meat was kept chilled and we mixed it by hand in big tubs. Your hands would get freezing cold and collect a layer of fat from the meat that you would scrape back off into the bowl with a spoon.
Then when it was all mixed, we would run it through the food processor and into the casings. We would then smoke it in a small smoker that we used for the deer sausages, jerky (Basically marinated strips of steak) and Rainbow Trout.
The sausages would be hard and dry on the outside, with a soft raw center of cured meat. Although we made pounds of this, it was given away as Christmas presents, and I don’t remember it lasting too log around the house.
Anyway, Here is a recipe for Richly Spiced Deer Sausage that’s about how I remember making it.
For a smoker, try Amazon
, or for the truly adventurous, Make your Own.
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Sounds great!
Hey Luv — do you remember the German-style made with potatoes?
Speaking of good eating, ever try beer can chicken on your grill? We picked up the can holders at, dare I admit it, WalMart for about a dollar each. I think Cabela’s carries them, but they cost more. Anyway, the chicken comes out moist and tender and tastes wonderful. Anyone have a turkey fryer? Outstanding. Smoked turkey is very good, too. Either makes a nice gift for a holiday get together.