Creole Habenero Venison Sausage |
|
 |
Prep Time: 180 Minutes Cook Time: 180 Minutes |
Ready In: 360 Minutes Servings: 6 |
|
This recipe is getting close to perfect. The last time I made it, I used jalepeno's and the heat wasn't enough. I tried this year with crushed red pepper and it just wasn't right. Ingredients:
7 1/2 lbs pork butt |
7 1/2 lbs venison |
15 lbs casings, hog |
7 fresh bay leaves |
1/2 onion |
2 1/2 teaspoons paprika |
3 habanero peppers, seeded |
5 teaspoons ground black pepper |
6 garlic cloves |
1/3 cup salt |
3 teaspoons curing salt (insta cure #1) |
1 teaspoon dried thyme (twice as much if fresh thyme) |
4 teaspoons red wine vinegar |
5 teaspoons fresh parsley, chopped |
1 cup ice water |
1 1/2 cups soy protein |
Directions:
1. Coarse grind for the pork and the venison.
2. Mix seasonings with water.
3. Pour in water and mix with meat.
4. Let sit in refridgerator over night.
5. Stuff and Smoke 3 hrs at 165.
6. note: I usually freeze the links, and smoke them when before I eat them.
|
|