Pork and venison sausage

    Pork and venison sausage


    4 people made this

    About this recipe: These are highly flavoured sausages with incredible texture. They take a full four days to make, but the results are really worth it. Enjoy these for breakfast or for dinner.

    Serves: 32 

    • 450g minced venison
    • 450g pork sausagemeat
    • 1 1/2 teaspoons mustard powder
    • 1 teaspoon mustard seeds
    • 2 teaspoons liquid smoke flavouring
    • 1 1/2 teaspoons garlic granules
    • 1 1/2 teaspoons onion salt
    • 1 1/2 teaspoons meat tenderiser
    • 4 tablespoons water or as needed

    Prep:20min  ›  Cook:6hr  ›  Ready in:6hr20min 

    1. In a large bowl, mix together the minced venison and pork sausagemeat. Season with mustard powder, mustard seeds, liquid smoke, garlic granules, onion salt and meat tenderiser. Mix in just enough water to make the mixture sticky. Cover and refrigerate for three days, mixing once a day.
    2. On the fourth day, preheat the oven to 70 C / Gas 1/4. Form the mixture into 5cm rolls and place them on a baking tray.
    3. Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in cling film and refrigerate until needed.


    Liquid smoke flavouring and meat tenderiser can be purchased in speciality shops or online.

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