Need ideas for all that ground venison you made into ground sausage this season? Here’s one!
1 pound venison pan sausage
2 Tbsp Shortening
2 cups flour
1 cup cheddar cheese
1 Tbsp hot sauce
1 cup butter milk plus ¼ cup as needed
1 Tbsp baking powder
½ cup salt
Preheat oven to 350°.
Iin a large bowl combine flour baking powder salt and shortening and combine together with a pastry cutter or substitute 2 cups biscuit mix for these four ingredients.
Add cheese hot sauce and sausage and mix thoroughly by hand, squeezing the mix between your fists to mix it completely .
Add 1 cup buttermilk and stir with a fork until completely combined. If the mix is still dry and unable to stick to itself add buttermilk ¼ cup at a time until the mix is moist enough to stick to itself but not so moist that it sticks to your hands more than it sticks to itself.
Pinch off tablespoon sized chunks of the mix and roll between palms to shape a ball .
Place the venison sausage balls about an inch apart in a greased baking sheet and bake for 20-25 minutes until golden brown and fully cooked in the center.
Serve with salsa.
Cool and refrigerate any leftovers in an airtight container in the refrigerator for up to a week, reheating for 18-25 seconds in the microwave.
(recipe variation found at mywildkitchen on pintrest)