Best Italian Sausage

[Elkhunter]

Italian Sausage
5 pound batch

5 pounds venison or elk burger
25% suet
3teaspoon Fennel Seeds
4 teaspoon Crushed Red Pepper
5 teaspoon Dried Oregano
2 ½ teaspoon Salt
3 cloves fresh Garlic
1 ½ teaspoon Ground Pepper (black pepper)
4 oz. Parmesan Cheese
1 chopped Bell Pepper
1 teaspoon Basil
½ Onion
2 tablespoon Sugar
1 ½ teaspoon Ground Red Pepper

Mix with burger - add water to help moisten and help marinade - add to a mushy consistency
Cover and let sit in fridge for 24 hours

Stuff into skins or use loose like burger

Note:This was originally made with 15%suet and felt it was too dry so I increased it to 25%. When we make it we do it in 50 lb. batches. I also cut back on the hot peppers as others said it was a little too hot. This is my own recipe made up from a combination of 4 different recipes. Hope you enjoy it.

 

[pawclaws]

Gunner wanted to know which half of the onion you use.

 

[pawclaws]

Hey, you tried to dry that one yet? Looks like it ought to work pretty well.

 

[Livnthegoodlife]

Can you use pork butt instead of the suet? WIll it taste the same and turn out the same?

 

[Livnthegoodlife]

I used pork butt and bacon bits instead of the suet and it is great tasting sausage. I put it in my skillet with green peppers and onions and fry it up. Tastes alot like pepperoni pizza to me. Best tasting sausage I have had!!