I do use venison in this recipe as my husband is an avid hunter and I always have venison on hand. If you are not fond of venison, you can replace this with pork to make it an all pork sausage.
6 pounds ground pork
3 pounds ground venison
10 -12 cloves garlic, pressed
2 cups red wine
2 cups water
1/4 cup dehydrated onion flakes
3 tablespoons fennel, roughly crushed
2 tablespoons red pepper flakes
1 1/2 tablespoons salt
2 teaspoons aniseed
2 teaspoons paprika
1 1/2 teaspoons ground black pepper
1 (10 yard) package hog casings
Soak the casing in a bowl of water.
Meanwhile in a large bowl, mix all ingredients together well; set aside.
Rinse the casing well by running water through them.
Place one length of casing at a time onto a sausage stuffer attachment.
Add meat to sausage machine and stuff casings.Twist a desired lengths and freeze until ready to use.
|Cooked and sliced to show consistency|