Recipe courtesy of Richard Deutschmann
Total:
28 hr
Active:
2 hr
Yield:
24 to 30 sausages
Level:
Intermediate

Ingredients

Directions

In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.

Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Cannellini Bean and Sausage Stew

Recipe courtesy of Giada De Laurentiis

Breakfast Sausage

Recipe courtesy of Alton Brown

Beer and Italian Sausage Fondue

Recipe courtesy of Giada De Laurentiis

Cassoulet With Sausage

Recipe courtesy of Food Network Kitchen

Italian Sausage

Recipe courtesy of Alton Brown

Roasted Sausages and Grapes

Recipe courtesy of Johanne Killeen

Sausage, Peppers and Onions

Recipe courtesy of Trisha Yearwood

Chicken and Smoked Sausage Etouffee

Recipe courtesy of Tyler Florence

Chicken and Sausage Gumbo

Recipe courtesy of Alcee "Butch" Bayard

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking