Venison Sausage In Beer Food

VENISON BRATWURST SAUSAGE

Steps:

• Mix ingredients thoroughly and place meat mixture into food grinder gradually (This is better if you have two people).
• Place casing end over stuffing tube and hold.
• Turn grinder on and when casing starts to fill with air, stop machine and squeeze air out.
• Tie end off.
• Push meat thru steadily, filling casing.
• Let sausage coil as you fill.
• Gently pinch casing and twist 3-4 times.
• Grill or simmer 20-30 minutes until well done.

VENISON SAUSAGE IN BEER

Steps:

• Put Racks into CanCooker and spray inside of cooker with a non-stick cooking spray.
• Add all the ingredients with Venison Sausage on top.
• Pour in the 12 oz of beer.
• Close lid and latch.
• Put on a medium/low cooking surface and once it starts steaming, cook for 30 minutes.
• After the 30 minutes carefully remove from CanCooker and put into a serving dish.
• You are now ready to serve. A cold glass of Vienna Lager is a great way to wash it all down!

VENISON SAUSAGE

Steps:

• In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
• Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

DEER (VENISON) SAUSAGE

Steps:

• In a large bowl thoroughly combine all ingredients, and roll into a log.
• Refrigerate at least 24 hours before use. Good for 5-6 days when refrigerated.
• Sausage can also be frozen and will be good for 3-4 months. Once thawed, refrigerate and use within 2-3 days.