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LOCATION: Recipes >> Preserving Meats >> sorry, they don`t include venison. I had not made them for

Print this Recipe    sorry, they don`t include venison. I had not made them for

a long time, but they are good.This is the first time I`m
posting, my typing is not very good, and since I`m German, my
spelling might not be always right.If you don`t mind bear
with me!

1. Assyrian Lamb Sausage:

3 pounds ground lamb
1 Tsp salt
1 tsp coarse ground black pepper
1 Tsp basil leaves, minced fine
1/4 cup pomegranate juice
1 tsp tarragon
Hog casings for stuffing

mix together all ingredients and stuff into casings. Twist
into 5-inch lengths.

2. Moroccan Lamb Sausage

3 pounds ground lamb
1 Tsp salt
1 1/2 tsp curry powder
1 1/2 tsp coarsely ground black pepper
1/2 tsp cinnamon
1/2 tsp dried thyme
1/2 tsp currants
1/2 cup pomegranate juice
1 Tsp minced garlic

mix together all ingredients,stuff into casings, and twist
into 5-inch lengths.

3. Mergeza Spicy and Hot Tunesian Lamb Sausage

3 pounds ground lamb
1 Tsp salt
1 1/2 Tsp cumin
2 tsp coarsely ground black pepper
4 Tsp paprika
1 1/2 tsp cayenne
1 tsp cinnamon
1/2 cup pomegranate juice
1 1/2 Tsp minced garlic
1 tsp dry ginger1
1 tsp thyme leaves

mix together all ingredients,stuff into casings, and twist
into 5-inch lengths.

You can use those recipes probably also for venison,if you
add some ground up fat.
i don`t know, where to purchase those machines.
if you have a nice butcher, he might be willing to share
some of his hog casing with you. Good Luck!

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