STREAMING NOW: Taste in Translation

Creole Habenero Venison Sausage

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is getting close to perfect. The last time I made it, I used jalepeno's and the heat wasn't enough. I tried this year with crushed red pepper and it just wasn't right.”
READY IN:
6hrs
YIELD:
15 lbs.
UNITS:
US

Ingredients Nutrition

Directions

  1. Coarse grind for the pork and the venison.
  2. Mix seasonings with water.
  3. Pour in water and mix with meat.
  4. Let sit in refridgerator over night.
  5. Stuff and Smoke 3 hrs at 165.
  6. note: I usually freeze the links, and smoke them when before I eat them.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: