CREOLE HABENERO VENISON SAUSAGE

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Creole Habenero Venison Sausage image

This recipe is getting close to perfect. The last time I made it, I used jalepeno's and the heat wasn't enough. I tried this year with crushed red pepper and it just wasn't right.

Provided by matthew.benigni

Categories     Wild Game

Time 6h

Yield 15 lbs.

Number Of Ingredients 16

7 1/2 lbs pork butt
7 1/2 lbs venison
15 lbs casings, hog
7 fresh bay leaves
1/2 onion
2 1/2 teaspoons paprika
3 habanero peppers, seeded
5 teaspoons ground black pepper
6 garlic cloves
1/3 cup salt
3 teaspoons curing salt (Insta Cure #1)
1 teaspoon dried thyme (twice as much if fresh thyme)
4 teaspoons red wine vinegar
5 teaspoons fresh parsley, Chopped
1 cup ice water
1 1/2 cups soy protein

Steps:

  • Coarse grind for the pork and the venison.
  • Mix seasonings with water.
  • Pour in water and mix with meat.
  • Let sit in refridgerator over night.
  • Stuff and Smoke 3 hrs at 165.
  • note: I usually freeze the links, and smoke them when before I eat them.

Nutrition Facts : Calories 782.4, Fat 41.1, SaturatedFat 14.5, Cholesterol 340.1, Sodium 2744.5, Carbohydrate 2.3, Fiber 0.6, Sugar 0.7, Protein 94.3

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