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INGREDIENTS:

10 pounds ground pork (I use cheap sausage, but you can choose the sausage and seasoning you like best.)

10 pounds venison

Brat seasoning to your taste (there are premix seasonings available at Bass Pro, as well as various flavors on the Internet)

Casing

DIRECTIONS:

Process venison through a grinder. Mix venison and sausage, and process through grinder again. Finally, add seasoning, mix well and process through grinder a third time. After grinding the third time, transfer mixture to casing with the use of sausage stuffer attachment. The casing will fill with air when used with grinder; squeeze the air out of the casing and tie a knot on the end. Push the meat mixture through as the casings fills, once brat is to desired size, twist casing or tie off.

Stephanie RobertsonRecipesbrats,Deer,main dish,Missouri,Mountain Grove,Stephanie Robertson,venisonINGREDIENTS: 10 pounds ground pork (I use cheap sausage, but you can choose the sausage and seasoning you like best.) 10 pounds venison Brat seasoning to your taste (there are premix seasonings available at Bass Pro, as well as various flavors on the Internet) Casing DIRECTIONS: Process venison through a grinder. Mix venison and...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma