Dutch Apple Sausage Makes 10 pounds of Sausage Mix together the following dry ingredients: 2 cups nonfat dry milk 3 tablespoons salt 1/3 cup brown sugar ½ cup sugar 1 tablespoon nutmeg 1 tablespoon cinnamon 1 tablespoon allspice ½ teaspoon ginger Run through grinder: 3 Granny Smith apples, seeds removed 3 lbs pork 2 lbs bacon ends 5 lbs venison Combine 2 teaspoons maple flavoring and 1½ cups cold water. Stir in dry ingredients and then add mixture to meat. Mix thoroughly. Stuff into links or make into patties. Pan fry or grill. Michigan Classic Venison Sausage - 1 5 lbs ground venison 5 teaspoon Morton® Tender Quick® 3 teaspoon garlic, chopped 5 teaspoon Course Ground Black Pepper 21/2 teaspoon mustard seeds 3-5 teaspoons Liquid Smoke 3 teaspoon crushed red pepper (optional) Mix all ingredients in large plastic bowl. Let stand for 24 hours in frig. Mix again and let stand another 24 hours. Stuff sausage into small link casing or large summer sausage casing. When the casings are full and sized, cook the sausages in the oven for 8-10 hours on 175 degrees, with space between them. Remove from oven and let cool. Hang them to dry in cold area or store in frig. Missouri Venison Sausage in Foil 2 lbs Ground Venison 1 teaspoon crushed peppercorn 1 teaspoon crushed mustard seed ½ teaspoon garlic powder ½ teaspoon onion powder 2 tablespoons Morton® Tender Quick® Mix all ingredients together well. Form into two rolls about 11/2 – 2 inches in diameter and wrap in aluminum foil. Roll them in the foil to get them nice and round. Let sit over night or 12-18 hours in fridge. Preheat oven to 300 degrees. Take sausage and poke several holes in the bottom, through the foil. Use fork or ice pick. Next, fill a pan with 1-11/2 inches of water. Put the sausage with the holes down in the pan. Cook for 11/2 hours. Remove from oven and rewrap with foil. Keeps for 2-3 weeks in the fridge and 9 months in the freezer. Kebl’s Wisconsin Summer Sausage 12 pounds ground meat: 30% pork butts, 70% venison. 5 tablespoons salt 3 tablespoons brown sugar 1 tablespoon ground Celantro (Corriander) 11/4 teaspoon Cayenne Pepper 6 teaspoon garlic salt 6 teaspoon garlic powder 1 teaspoon ground ginger 1 teaspoon ground mustard 6 teaspoon whole mustard seed 2 teaspoon Insta Cure or a cure of your choice 5 oz. ice water Grind meat once through 3/8” plate and once through 3/16” plate. Mix all seasonings and ice water into meat thoroughly. Stuff meat into casings. Smoke at 100 degrees with heavy smoke for 2 hours then maintain 100 degrees in smoker for 15 hours. Raise smokehouse temperature to 165 degrees for about 3 hours to reach 142 degrees internal temperature of sausage. No hotter. Remove from smokehouse and cool in cold water until the internal temperature of the sausage drops to 120 degrees. Air cool to room temperature. Refrigerate and enjoy. Todd’s Famous Sausage-Washington State 2 lbs ground venison 4 magnum sausage casings ½ cup McCormick Taco Seasoning Mix meat and seasoning in large bowl. Use ½ pound meat per casing. Use a rolling pin to cram it down in, but gently so you don’t burst the casing. Place sausages on a BBQ grill until juices split the casing and bubbles come out. Serve on your favorite buns. V.C wonders if these need some bacon ends or other pork ground in to keep from being too dry…depends on type of venison.