Venison and Pork Sausage Run
Last weekend me and the fellas made some sausage with basil, feta, fennel, and roasted garlic. Along with some sticks, one batch mild and one hot with ghost peppers from my garden and cheddar cheese…WOW they were HOT!!!
Jonathan and yes we smoked the sticks and simmered them to finish!
Parksider That’s a great pic of the basil in there with the red meat. Green and Red are opposites so they always pop really well! What was your fat content, did you use pork fat or a 50/50 venison to pork split.
Parksider man that looks great! I love the fresh ingredients!