Garlic Venison Pork Farmers Sausage Recipe

Garlic Venison Pork Farmers Sausage Recipe
10Lb. Recipe
5lbs Venison 5lbs Pork or all pork
3 oz. Sausage Maker Garlic Seasoning
40-44mm mm Hog Casings
2 Cups cold water with ice
(1.25 oz celery cure if smoking only otherwise don’t need)
Grind Pork/Venison through 6mm plate once. Mix the celery cure if needed and spices into the water. Thoroughly blend the meat mixture together and add the remaining water/celery cure to the meats while mixing thoroughly.
Stuff meat mixture firmly into 40—44mm Hog Casings forming a long coil or “rope” 24inches. Thoroughly prick visible air pockets. Refrigerate or freeze, smoke if wanted.
To Cook: Bring pot of water to a simmer.
Add sausages gently and reduce heat.
Cover the pot, but DO NOT BOIL.
Water should be close to but not exceed 170°F, simmer sausage for 20 minutes (or until internal sausage temp reaches 160°F). Carefully remove sausages and ENJOY!