Venison Cudighi Recipe

  • 3 pounds ground venison
  • 7 pounds ground pork
  • 6 tablespoons salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon mace
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup dry red wine
  • 3 tablespoons granulated sugar
  • 2 cloves garlic, minced
  • 2 teaspoons black pepper
Add garlic to wine. Combine all ingredients with meat and mix well. Shape into patties or stuff into 2-inch casings. Refrigerate for 2 days. Fry patties for sandwiches or crumble and cook for pizza topping. Stuffed sausage is excellent poached; simmer in hot water until inside temperature reaches 155°.
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