Smoked Maple and Berry Sausage Recipe
3 Lb venison
2 Lbs smoked bacon. cooked crisp, crumbled
1 Lb pork butt
1 Tbsp salt (if bacon is really salty don’t use the 1 T)
4 Tbsp maple syrup. Try to use real Vermont maple. More or less to taste.
1 Tbsp sage
1 Cup blueberries
1 Tbsp black pepper
1 Tbsp garlic powder
1 Tsp coriander
1 Tsp ground mustard seed
1 Tsp marjoram
½ Cup ice water
33-36 mm Hog casing (opt)
Grind venison, bacon, pork butt and berries (opt) through med plate 1 time.
Combine the remaining ingredients and mix thoroughly.
Stuff into the casing, twist into 4″ links or make into patties.
This I don’t smoke because of the berries. You could add some liquid smoke if you wish. Cook, fry or bake. Store in the fridge for around 4 days or double wrap and freeze for 6 months.