The Venison Sausage Cookbook: Complete Guide from Field to Table

The history of sausage making dates back to an obscure moment in time when early man discovered that his surplus meat lasted longer when it was chopped, mixed with a little raw natural salt to flavor it, and stored in the stomach or intestines of the animal. Since the discovery of sausage nearly 5,000 years ago, people from all over the world have been making sausage at home without the need for expensive equipment.

You may ask, why choose venison sausage instead of your regular pork or beef sausage? Harold Webster explains that making homemade venison sausage is safe, simple, and more economical. It provides a unique activity in which all members of your family can participate, and ultimately enjoy the fruits of their labor. All of the seasoning ingredients can be found in any supermarket, and you can have confidence in the meat's purity because it came from the woods.

THE VENISON SAUSAGE COOKBOOK provides step-by-step instructions to help you with selecting condiments, grinding, patty making, casing, stuffing, packaging, and storing your venison. In addition, you will find recipes for well over a hundred varieties of venison sausage, ranging from Mild and Easy Venison Sausage, to Syrian Venison Sausage Links with Red Wine and Pine Nuts, to Bratwurst Venison and Onion Sausage. If you're wondering what to serve with your delicious venison sausage, Webster also includes 195 of his best menus for all types of meals and occasions.

Harold Webster, venison chef extraordinaire, has done it again. In the Venison Sausage Cookbook he lifts the veil of mystery about making and cooking world-class venison sausage at home. It’s simple and easy, and safe – and the only equipment you’ll need is a hand-grinder, plastic wrap, cotton string, and a freezer. And if you want to expand your sausage enterprise, you’ll find instructions on how to build and use a traditional smokehouse.
The Venison Sausage Cookbook offers 328 mouth-watering sausage recipes for all occasions, derived from traditional sausages from around the world – all laid out with Harold Webster’s trademark clear, easy-to-understand instructions.
This book was written for those hunters who have always wanted to learn how to make their own venison sausage. Here is everything you need to: make homemade venison sausage that is safe, simple, and economical to produce; satisfy the tastes and traditions of your entire family; provide a unique activity that every member of the family can participate in and enjoy for years to come.

HAROLD WEBSTER writes the syndicated newspaper column "Game For All Seasons," conducts the Game For All Seasons Cooking School, and is also author of the best-selling The Complete Venison Cookbook. He has appeared on QVC, the Home Shopping Network, and numerous radio and television talk shows across the country, and he teaches outdoor and game-cooking classes at university and local levels both in the United States and overseas. He resides outside Cooper's Well, Mississippi, with his wife Anne.