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
This recipe is one of several featured in the August 1978 article The Missing Link by Linda West Eckhardt.
