Smoked Venison Sausage
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Venison Sausage
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12 lbs. meat, 1/2 venison, 1/2 pork
2 tbsp. garlic powder
1 large onion cut fine in a food processor or blender
1/4 cup salt
1 1/2 tbsp. black pepper
3 tbsp ground sage
1 tbsp Thyme
1 cup sugar
2 tbsp accent (msg.)
2 cups oatmeal (for binder)

Clean, wash and grind your venison. Then mix with herbs, salt, msg, pepper, sugar, oatmeal and oatmeal. Add water and/or water half and half with red wine. mix thoroughly; put through grinder using medium blade. Pack meat in sausage bags or casings and hang it for long smoking at a low temperature. If you wish, the meat may be stored in a freezer and used as you would good pork sausage. Smoking certainly adds much to the flavor and is well worth the effort.