Venison Sausage

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jingzy

Well-Known Member
1kg venison
590g pork shoulder (37% of total meat)
51g pork seasoning
400g water
227g rusk

1. Mince the venison and pork
2. Add seasoning
3. Add tepid water to rusk and allow to soak
4. Add to meat and mix thoroughly
5. Stuff into natural casings.

Enjoy!
 
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