Venison Sausage at Its Finest!
Whether broiled in the oven, cooked on the stove, or thrown on the grill, these venison brats are sure to please!
6 1/2 pounds deer meat
3 1/2 pounds pork
1 Tbsp. onion powder
1 1/2 Tbsp garlic powder
4 Tbsp Tony Chacheres original creole seasoning
1 1/2 cups cold water
Stir or shake in a bottle until spices are mixed well in the water.
Pour the seasoning mix slowly into meat while thoroughly mixing.
Run the deer meat mixture through a stuffing tube, whether it be a grinder or a sausage press, and into hog sausage casings.
Pinch and twist off the casings to the length of brat you want.
The amount of deer brats you get will vary depending upon the length you make your casings.
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