Foreman's Smoked Pork & Venison Sausage
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Foreman's Smoked Pork & Venison Sausage 16 oz
Our sausages are seasoned and cured to bring out just the right amount of flavor to make your taste buds demand more. We begin our sausage-making process with quality pork, beef and/or venison. Behind the closed doors of our smokehouse they are smoked with hand selected hardwood giving them that one of a kind distinction that can only come from Foreman's. It's time to bring home the best --- Foreman's Boudin, Sausage and Smoked Meats. Louisiana food made the Louisiana way!
What is deer sausage made of?
Venison is quite lean and needs a little pork, fat, liquid, salt, and herbs and spices to create a great sausage.
Are venison sausages healthy?
Why the new love for venison? Because it's healthier than other meats - a hothouse of iron, vitamin B2, it's low in carbs compared to beef, pork and chicken - it's local, and it's not as tricky to cook as we assumed.
What's the best way to cook deer sausage?
Venison sausages should be turned frequently as they are gently shallow fried. As soon as the sausages start to sizzle, reduce the heat under the pan to very low and fry the sausages as gently as possible for 15 minutes, turning them frequently with a spatula or tongs to ensure even browning and cooking.
|Pork, venison, water, salt, sugar, red pepper, white pepper, paprika, sodium nitrite
|16 oz. (1 lbs.)
|Calories from fat
|Cholesterol per unit
|Saturated fat per unit
|Serving per container
|2.5 oz. (70g)
|Sodium per unit
|Total carbs per unit
|Total fat per unit