Gamy Sausage

Name: Gamy Sausage
Cuisine: American
Ingredients: 1½ pounds ground venison; 1½ pounds ground wild boar or pork; 1½ pounds ground wild boar or pork; 1 small red bell pepper, seeded and chopped fine; ¼ cup dry red wine; ¼ cup grated Parmesan cheese; 2 garlic cloves, minced; 2 teaspoons dried oregano; 2 teaspoons dried basil; 2 teaspoons table salt; 1½ teaspoons fennel seeds; 1 to 1 teaspoons crushed dried red chile of moderate heat, such as chile caribe, or a pinch of cayenne (optional); 1 to 1 teaspoons crushed dried red chile of moderate heat, such as chile caribe, or a pinch of cayenne (optional); 1 to 1 teaspoons crushed dried red chile of moderate heat, such as chile caribe, or a pinch of cayenne (optional); 2 yards hog sausage casings; Vegetable oil

Preparation info

Serves
6
or more

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

When you make sausage from venison, you need to blend it with a fattier meat, such as the wild boar or pork that we use here.

Ingredients

1½ pounds ground venison
1½ pounds ground wild boar or pork
1<

Americas
United States
Main course

Method

At least the evening before you plan to barbecue, mix all of the ingredients except the casings and oil in a large bowl. Refrigerate, covered, overnight.
Prepare the casings, soaking them in several changes of water over several hours. (For more information about sausage casings and their stuffing, see the BBQ tips.)