Venison Cheddar-Jalapeno Summer Sausage
"This is a nice change from regular summer sausage. The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings. We serve this at the 'B…" - by Emily Tisdale
"This is a nice change from regular summer sausage. The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings. We serve this at the 'B…" - by Emily Tisdale
"My husband is a avid hunter and we make this sausage every year. We add pork to the venison because the venison has such a low fat content. For the pork we get really f…" - by AMYNJOHN36
"This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe callin…" - by Len Poli
"Nice change to eat at a barbecue. Crispy seasoned sausages with a nice flavor. Eat in a pita with chopped tomato, parsley, onion, cucumber, and tahini. Add plenty of lemo…" - by GRACE
"This old family recipe for fresh sausage contains traditional flavors of crushed red pepper, fennel seed, and garlic." - by Paul Nenni
"These sweet, Filipino pork sausages take a little while to stuff, and then require 4 days to cure, but your effort will be well worth it. Fry this until golden brown, ser…" - by xyzeugene
"A great but easy recipe to use up extra ground venison, elk, moose or beef. It can be multiplied easily and freezes very well. Serve on crackers with cheese and a great …" - by Shannon
"Peppered bacon and Italian-style seasoning flavor this venison sausage your family will love." - by *Laura*
"Combine ground lamb with cumin, coriander, cinnamon, turmeric, garlic, and harissa sauce for a spicy, Merguez-style sausage perfect for burgers, breakfast, or any meal." - by Chef John
"Home-made sausage flavored with sage, marjoram, brown sugar, a bit of red pepper and a dash of cloves." - by Lee Fogle
"Ground turkey is combined with a mild mix of spices in this quick and easy recipe for breakfast sausage patties. They are great with pancakes and eggs." - by Ms. A