Tequila Chorizo Venison – Sausage

Mexican sausage is made with fresh pork and the Spanish version is made with smoked pork. Try using smoked pork but use raw venison. The links can be grilled or fried, or the casings can be removed and the meat crumbled. This sausage can also be used in casseroles, soups, stews, and enchiladas.

2 lbs venison, cubed

10 oz pork stew meat

2 med onions, chopped

8 garlic cloves, pressed

½ cup apple cider vinegar

¼ cup tequila

1 tsp ground cinnamon

1 ½ tsp ground *bleep*in

1 tsp ground oregano

½ tsp allspice

1 tbl salt

22mm to 24 mm sheep casings

Grind the meats with a coarse disc. Mix in the remaining ingredients. Grind with a fine disc, and stuff into casings, twisting at 4” intervals. Wrap the sausages in plastic and refrigerate for 24 hours. You can store in refrigerator for up to 3 days or package and freeze.

Enjoy