Homemade Venison Cheese Sausage
Very tasty sausage. Good way to use up some of that venison burger after hunting season
- 3 lb
- ground venison
- 1 lb
- ground pork
- 4 Tbsp
- morton curing salt
- 2 tsp
- each onion powder, garlic powder, dry minced onion, ground peppercorns, paprika, red pepper flakes and yellow mustard seed
- 2 c
- 1 1/2 c
- shredded cheddar cheese
1Combine all ingredients except cheese. Cover and refrigerate for 24 hours. Remove and knead for about 3 minutes. Add cheese refrigerate for another 24 hours. Knead again for 3 minutes.
2Shape into 6 logs. Wrap in foil Preheat oven 250 degrees. Bake for 4 hours turning after two hours.