Thuringer Recipes
THURINGER
This is a fantastic recipe handed down to me from my family for turning venison into a delicious sausage. It takes a bit of time, but is so worth it and it's a meat you will want to make often. A couple days of work and you will have meat for a good long time.
Provided by CulinaryExplorer
Categories Deer
Time P1DT11h40m
Yield 20 lbs.
Number Of Ingredients 15
Steps:
- Grind the venison with the fat in a meat grinder.
- Mix all spices together and add to meat in a glass or plastic container.
- Mix water and liquid smoke into the meat and spices mixture. Mix well!
- Let stand for 35 hours in a cool location. (no warmer than 35-40 degrees).
- Package in meat packing paper in meal size portions (1-1.5 lb.) Roll meat into solid ball and pack very tightly, and freeze.
- Can keep up to 2 years if packed very tight!
Nutrition Facts : Calories 1724.9, Fat 156.6, SaturatedFat 76.5, Cholesterol 417.9, Sodium 127.4, Carbohydrate 3.2, Fiber 1.2, Sugar 0.5, Protein 70.9
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