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Mexican Venison Sausage
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5 lbs. venison, coarse ground
1 lb. Bacon fat
1 tbsp. monosodium glutamate
1 tsp. jalapeno pepper
3 tbsp. salt
2 large onions processed to liquid
3 green pappers
2 tbsp. fresh ground black pepper
Red wine (optional)
1 tbsp. ground sage
1 tbsp. garlic powder
Grind or process meat, onion and bacon fat. Mix seasonings thoroughly with venison and re-grind or reprocess. Cook a
small sample to test flavor. Adapt spices to taste. Wine may be used to moisten the mixture if it is to be stuffed in casings.
Keeps well about 6 months in freezer.
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