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1-1/2 tablespoons kosher salt
1-1/2 tablespoons freshly ground pepper
2 teaspoons sweet paprika
1 teaspoon honey
1 teaspoon cayenne pepper
1/2 teaspoon rubbed sage
1/2 teaspoon savory
Remove any visible gristle from meat. Cut meats into 1-inch cubes.
Place meats in a large bowl and add the remaining ingredients. Stir
well to combine. Cover and refrigerate for at least 8 and up to 24
hours.
Assemble Waring Pro™ Professional Meat Grinder with the medium
cutting plate. Grind meat, mixing venison and pork evenly while
grinding. Assemble unit for making sausages. Follow "To Make
Sausages" instructions on page 6. Ground sausage may be stuffed
into prepared casings or formed into patties. Fresh sausage should
be cooked within 24 hours or double wrapped and frozen. Cook
thoroughly before serving – internal temperature should register 160°F
when tested with an instant read thermometer. Venison sausage may
also be smoked in a homestyle smoker. Use wood flavor of your
choice, suggestions would include hickory or mesquite. Recommended
smoking temperature is 175°-200°F, and smoking time should be 4 to
6 hours. Cook or smoke sausage thoroughly before serving – internal
temperature should register 160°F when tested with an instant-read
thermometer.
Nutritional information per 4 oz. serving:
Calories 1170 (33% from fat) • carb. 1g • pro. 27g • fat 6g • sat. fat 2g
• chol. 97mg • sod. 431• calc. 14mg • fiber 0g
©2008 Waring Consumer Products
150 Milford Road
East Windsor, NJ 08520
www.waringproducts.com
Printed in China
MG800 IB
08WR163
IB-4268