Venison Frankfurters

Venison Frankfurters RecipePhoto by Bill Kinney Photography

Making your own sausages can seem daunting, but we promise you, its not.  All that is needed is the right equipment and a good recipe!  If you are thinking of processing your own meat, this is a great way to begin!  The only thing needed for sausages is a meat grinder, and if you haven't already, we strongly suggest getting one.  We got ours years ago, and are never going back!  These sausages are delicious!  We freeze them along with packages of steaks and ground venison and have tasty treats all year long.  Don't let the work scare you, its not as hard as you'd think, and this recipe is fool proof!  Good luck and enjoy!  Let us know how they turn out!

Ingredients

17 lbs venison (cubed)
8 lbs ground beef or pork
1 cup salt
1 1/2 cup nonfat powdered milk
1/4 cup honey
2 tbsp ground corriander
5 level tsp Quick Cure (dissolved in 1 cup water)
You will also need:
24 millimeter sausage casings
Meat Grinder


Instructions
1.  Mix together venison and ground beef,  Cover and leave set in refridgerater overnight.
2.  After setting overnight run mixture once through a coarse disk grinder and again through a fine disk.
3.  Stuff the finely ground mixture into casings and twist off into 6 inch lengths.
4.  Hang in smoke house heated to 180 F or they may be boiled.
5.  To boil insert a meat thermometer and cook until internal temperature is 160 F.
6.  Once temperature reaches 160 F chill in an ice water bath and refridgerate for at least 8 hours.  You may then pull them apart or package.  The are also delicious eaten right away!

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