How to Make VENISON BOUDIN | Full Recipe and Process

In a large bowl, combine the ground venison and pork fat.

Add salt, black pepper, garlic powder, onion powder, dried thyme, and crushed red pepper flakes to the meat mixture.

Mix the ingredients thoroughly until well combined.

Gradually add cold water to the mixture, mixing until the texture is sticky and cohesive.

Rinse the hog casings in cold water and soak them in water for about 30 minutes.

Fit a sausage stuffer with the soaked hog casings and fill them with the meat mixture, being careful not to overstuff.

Twist the sausages into links of your desired size, tying off the ends securely.

Prick the sausages with a needle to release any air pockets.

Refrigerate the sausages for at least 24 hours to allow the flavors to meld.

Cook the sausages by grilling, pan-frying, or baking until they reach an internal temperature of 160°F.

Equipment Needed

Spice Level:

Dietary