Had a neighbor give me some deer sausage and thought I would fish for some ideas here. Any of you have some favorite ways to prepare deer sausage?
Mon Oct 13, 2003 10:32 am
Bring the sausage to room temp. Cook it indirect; lots of smoke of your chosing. Hickory, oak, mesquite, or most fruit woods. Avoid piercing the casing, as needed juices will drip out, making the meat drier. An hour at low heat. Serve with wild rice and a salad for an enjoyable meal. Biscuits too. Cheers.
I personally use a combo of the above suggestions - I put the deer sausage on the smoker when I am smoking something like ribs or pork butt for about 30-40 minutes to add some great smoke flavor and then use most of the sausage to make chili - of course some ends up being eaten while I prepare the chili!!