How to make Pork and Venison Red Hot Links

This is a video with a very simple recipe (included) on making my version of those hot sausage links (low fat of course) that you find in grocery stores.

©2008 Del Hollow Productions

The recipe is a pork or pork/deer mix but can be made from pure deer if you modify it slightly by use of a binder like soy flour or pork/beef fat. If using all venison, add about 1TBS soy flour per 1-1/2 deer and about the same in water. You can also use a commercial fat replacement and do the same thing.

The recipe is balanced to (my guess) to be hot but not too hot for the average person. Try it and adjust according to your taste. Regular non-iodized salt can be used in place of the Morton Tender Quick®. The end product requires refrigeration.