Serves: 20 about 4 oz. each

Ingredients:

3 lbs. ground venison

3 lbs. ground pork

2 T. canning/pickling salt

2 T. dried parsley flakes

1 T. crushed red pepper flakes

1 T. dried onion flakes

2 tsp. garlic powder

1 tsp. ground pepper

Casings (I use collagen casings)

What to do:

In a large mixing bowl combine all of your ingredients except the casings. Make sure it is mixed thoroughly and the seasonings are evenly distributed. If not using right away place in refrigerator until you are ready to use. When using collagen casings for brats, use a ¾ horn and twisting off in about 6–7inch links. I twist my links the opposite way when ending each brat link but you may have to hand tie ends of each link with kitchen string. If any air pockets remain on the surface of the sausages, pierce the casing with a sterilized sausage picker or needle. To prepare, place desired number of brats in a sauce pan and fill with beer or stock. I always make sure the liquid is just over the brats and boil covered for a 5-7 minutes or until brats are firm. You can now grill, or slice to use in any recipe.