BLAINE’S VENISON SAUSAGE

When the venison, pork and hot water are well mixed, add spices and honey to mixture and mix in well. This is probably my favorite recipe eventhough this is the one which has evolved the most in the past 5 years. A couple of years ago my father mistakenly calculated the spices in tablespoons instead of teaspoons, and it was better then the previous batch of sausage written above. The next year we increased the amount of black pepper, and was it ever good. So if you like spices, and in sausage a little spice is good, then play around with the mixture a little bit. I will be adding a small amount of a ‘cajun’ pepper mix to a small 20 lb. test batch of sausage this weekend. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008