Creole Habenero Venison Sausage Recipes

CREOLE HABENERO VENISON SAUSAGE

Creole Habenero Venison Sausage image

This recipe is getting close to perfect. The last time I made it, I used jalepeno's and the heat wasn't enough. I tried this year with crushed red pepper and it just wasn't right.

Provided by matthew.benigni

Categories Wild Game

Time 6h

Yield 15 lbs.

Number Of Ingredients 16

Ingredients

7 1/2 lbs pork butt
7 1/2 lbs venison
15 lbs casings, hog
7 fresh bay leaves
1/2 onion
2 1/2 teaspoons paprika
3 habanero peppers, seeded
5 teaspoons ground black pepper
6 garlic cloves
1/3 cup salt
3 teaspoons curing salt (Insta Cure #1)
1 teaspoon dried thyme (twice as much if fresh thyme)
4 teaspoons red wine vinegar
5 teaspoons fresh parsley, Chopped
1 cup ice water
1 1/2 cups soy protein

Steps:

Coarse grind for the pork and the venison.
Mix seasonings with water.
Pour in water and mix with meat.
Let sit in refridgerator over night.
Stuff and Smoke 3 hrs at 165.
note: I usually freeze the links, and smoke them when before I eat them.

Nutrition Facts : Calories 782.4, Fat 41.1, SaturatedFat 14.5, Cholesterol 340.1, Sodium 2744.5, Carbohydrate 2.3, Fiber 0.6, Sugar 0.7, Protein 94.3

CREOLE SAUSAGE AND VEGETABLES

Creole Sausage and Vegetables image

If you're a fan of okra, you'll get a kick out of this zippy smoked sausage and vegetable mix from Jill Holland of Florence, Alabama. When served over rice, this dish makes a hearty meal with generous portions.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 16

Ingredients

1 pound reduced-fat fully cooked sausage, cut into 1-2-inch slices
1 large onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 teaspoons canola oil
4 cups chopped fresh tomatoes
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/4 teaspoon seafood seasoning
4 cups frozen cut okra
Hot cooked rice, optional

Steps:

In a large skillet, cook the sausage, onion, sweet peppers and garlic in oil over medium heat until vegetables are tender. Stir in the tomatoes, Worcestershire sauce, sugar, lemon juice and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes., Add okra; return to a boil. Reduce heat; simmer, uncovered for 7 minutes or just until okra is tender. Serve with rice if desired.

Nutrition Facts : Calories 227 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 952mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

HOMEMADE VENISON ITALIAN SAUSAGE

Homemade Venison Italian Sausage image

We really like this recipe. If you like milder sausage cut back on the cayenne and red pepper. If you want a fattier sausage add more pork and less venison. Hope you like this as much as we do.

Provided by Dixie from Kansas

Categories Deer

Time 35m

Yield 10 pounds, 30 serving(s)

Number Of Ingredients 13

Ingredients

7 lbs venison, course ground
3 lbs pork butt, finely ground
3 tablespoons salt
4 teaspoons ground pepper
2 teaspoons cayenne pepper
8 garlic cloves, minced
4 teaspoons onion powder
4 teaspoons marjoram
2 tablespoons paprika
2 teaspoons dried rosemary, crushed
1 teaspoon thyme
2 teaspoons red pepper flakes
1/4 cup red wine vinegar

Steps:

mix together all spices and vinegar.
add to the ground meat.
stuff in hog casings or freeze in bulk.

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