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Optional Seasoning Blend Recipes

Learn how to add these seasoning blends to venison sausage for a taste of Mexico and Italy for delicious and quick meals. Starting with Chorizo.

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    Ingredients

  • 2 tablespoons chile powder
  • 1 tablespoon sweet paprika
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • Italian Sausage

  • 2 1/2 teaspoons dried parsley
  • 2 1/4 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon dried onion flakes
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon crushed fennel seed
  • 1/2 teaspoon smoked paprika

Directions

  • Combine all ingredients in a small bowl, and blend well.
  • Add to sausage, and mix thoroughly to combine.

Sausage is a classic breakfast food, but it’s also an economical source of protein that can be enjoyed at every meal. Add more flavor to any recipe that calls for ground beef by substituting homemade sausage.

The following seasoning blends work especially well with Mexican and Italian foods. However, your shepherd’s pie, meatloaf, and even hamburgers will also be more flavorful and contain less fat with this simple substitution.

Chorizo Seasoning

If you’re a fan of Mexican food, chorizo seasoning may be just what you’re looking for. Although traditional chorizo is made with pork or beef, adding this seasoning blend to venison sausage gives an authentic taste to tacos, burritos, and enchiladas, and makes a delicious addition to scrambled eggs, too.

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Italian Sausage Seasoning

Use this seasoning blend in sausage made for your favorite Italian dishes, such as lasagna, spaghetti, ravioli, or as a topping for made-from-scratch pizza. It’s also delicious in stuffed bell peppers and holiday stuffing.

Isolated On White, flakes

Find more information on making venison sausage, along with a recipe for Breakfast Venison Sausage, in The Art of Homemade Venison Sausage.


Jenny Flores is a regular contributor to Homestead.org and a blogger for multiple magazines, including Grit and Mother Earth Living.

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Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.

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