>>>>>Please refer to the more detailed section here for a better “how too” guide on making fresh sausages.
I love this sausage. All my own creation – and that is the important part – the ideas can come from you. This one is delish, the first time I made it well…
2 pounds Venison or other wild animal, diced
1 pound fat back, diced
1 heavy tablespoon kosher salt
2 each jalapeno
1 1/2 teaspoons freshly ground black pepper
2 tablespoons cumin
2 tablespoons paprika
2 tablespoons crushed garlic
1 tablespoon chicken base
½ cup ice water
2 hog casings
Soak casings according to directions on package. Place grinder attachments and stuffing machine into the freezer.
Combine diced venison with salt and chill for 1 hour. Using the smallest grate on the grinder grind the fat back and venison into a chilled steel bowl. Add the remaining seasonings and water. With your hands (gloves!) or a mixer incorporate the seasonings. Remember to mix until it is sticky, but not warm. You are trying to make the primary bind but not smear the fat. Place the mix back into the refrigerator.
Next add the sausage mix to the stuffer. Follow the directions laid out above in the “The Stuff” section and proceed to stuff your sausages. Freeze or cook them at this point.
Cook sausages on the grill for about 10-15 minutes, or until the internal temperature reaches 150 degrees, or 160 if bear, white meated birds or wild hog is involved.