Ancho and Chipotle Chile Smoked Venison Sausage

Published: , in Outdoor News

A recipe contributed to the Outdoor News Taste of the Wild by Harvesting Nature's John Vile, this venison sausage requires basic equipment including a meat grinder, a sausage stuffer and a smoker. John recommends using real hog casings for this sausage, which incorporates ancho chile peppers and spices for sausage smoked over hickory or apple chips.

The post Ancho and Chipotle Chile Smoked Venison Sausage appeared first on Outdoornews.

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