Home Sausage Making

Ingredients:

3 lbs. venison
2 lbs. slab bacon
2 tsp. dried thyme
1 tsp. dried marjoram
2 tbs. kosher salt
2 tbs. rubbed sage
1 tbs. fine ground black pepper
½ tsp. crushed red pepper flakes
2 tbs. cold, black coffee
1/2 cup real maple syrup
6 tbs. ice water
22-24mm natural sheep or collagen casings.

Directions:

1. Trim the venison of all bloody areas and tough connective tissue, cut it and the bacon into 1 inch cubes, and grind it through the fine (3/16″) plate of your meat grinder.

2. Combine the spices, water, coffee and, syrup.

3. Pour syrup mixture into the meat and mix thoroughly with your hands for at least 2 minutes.

4. Once the sausage is fully mixed, cool it down and stuff it immediately into casings.