Smoked Venison Sausage

Sausage making has come to be one of the prime activities of the deer season in Texas. One of the best recipes I’ve found is a German link sausage, smoked to give it added resonance. Don’t be shocked by the quantity in this recipe. It assumes you are on good terms with a deer hunter.

14 lbs venison
7 lbs pork trimmings (80% lean)
1 cup noniodized salt
1/3 cup coarse-ground black pepper

Bernhard’s Sausage Seasoning

The Bernhard brothers are Hill Country butchers from Ingram who have been making sausage since the days when their father took them to far-flung ranches for butchering jobs. They sell a seasoning for venison or pure pork sausage that you can make yourself. This quantity will flavor fifty pounds of sausage.

14 oz salt
3 oz black pepper
1/2 oz crushed red pepper with seeds (add more for hotter sausage)
1/2 oz ground red pepper
4 oz brown sugar
2 T ginger
1 oz sage

Bernhard’s Sausage Seasoning

The Bernhard brothers are Hill Country butchers from Ingram who have been making sausage since the days when their father took them to far-flung ranches for butchering jobs. They sell a seasoning for venison or pure pork sausage that you can make yourself. This quantity will flavor fifty pounds of sausage.

14 oz salt
3 oz black pepper
1/2 oz crushed red pepper with seeds (add more for hotter sausage)
1/2 oz ground red pepper
4 oz brown sugar
2 T ginger
1 oz sage

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