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

Manicotti with Italian Sausage

Recipe courtesy of Valerie Bertinelli

Eggplant and Sausage Pasta Salad

Recipe courtesy of Nancy Fuller

Cheddar-Black Pepper Waffles with Sausage and Apples Maple Agrodolce

Recipe courtesy of Bobby Flay

Venison "Sausage" Rolls

Recipe courtesy of Robert Irvine

Venison Pork Sausage

Recipe courtesy of Robert Irvine

Venison Pye

Recipe courtesy of Maureen Poole

Venison Chili

Recipe courtesy of Bobby Flay

Venison Enchiladas

Recipe courtesy of Cowboy Club

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking