Deer Venison Sausage Recipes

DEER (VENISON) SAUSAGE

Steps:

• In a large bowl thoroughly combine all ingredients, and roll into a log.
• Refrigerate at least 24 hours before use. Good for 5-6 days when refrigerated.
• Sausage can also be frozen and will be good for 3-4 months. Once thawed, refrigerate and use within 2-3 days.

HOMEMADE VENISON SAUSAGE RECIPE

Steps:

• Dice meat into 1″ cubes, running through a grinder with a 4 mm plate.
• Return ground meat to fridge.
• Combine all spices together into a large bowl, ensuring that salt fully dissolves.
• Evenly mix the seasonings with the ground meat by hand.
• This should take 5 minutes if done by hand.
• Run your spiced sausage through the meat grinder on the 4mm plate, then transfer the grounded blend to a sausage stuffer.
• Make traditional sausage links and store the finished pile overnight in the fridge, wrapped in paper toweling.
• Hanging the meat allows the meat to better absorb the spices as it dries out while the papers contribute to the process by slowly drawing out moisture through the casings.
• When you wish to cook, prep your grill with some oak or walnut wood chips and configure things for cooking with indirect heat.
• Place sausages in a lightly oiled tray and cook at 320°F for half an hour, shaking the tray every 10 minutes.

VENISON SAUSAGE

Steps:

• In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
• Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

VENISON SAUSAGES WITH BAY AND GARLIC

Steps:

• Chop meat and fat into chunks that will for into your grinder. (Optional expert step: Mix the salt and curing salt - if using - with just the meat, grind very coarsely -- 10 mm or 12 mm plate -- and refrigerate overnight. If you don't have such a large plate, cut the meat a little finer and do the same thing. This will give you a tighter bind in the finished sausage, which is especially important, as this is a coarsely ground sausage.)
• Take out some hog casings and set in a bowl of warm water.
• When you are ready to grind, mix the meat and fat with all the herbs and spices. If you are using the dry milk powder, mix that in, too. I use it when I slow-smoke sausages; it helps them retain moisture and shrink less after they come out of the smoker. Make sure the meat and fat are 37°F or colder by putting the mixture in the freezer for an hour or so. Put the wine in the fridge.
• Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a very good texture) using the coarse die (6 mm or 7 mm).
• Make sure your sausage is very cold, between 28°F and 32°F. When it's cold enough, take it out of the freezer and add the wine and water. Mix the sausage thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands for 2 minutes. This is important to get the sausage to bind properly.
• Stuff the sausage into the casings. Twist off links by pinching the sausage down and twisting and spinning it, first in one direction, and then with the next link, in the other direction; this helps prevent them from unwinding. (Here's a quick video on making the links) Or you could tie them off with butcher's string. Make sure you pierce the links wherever there are air pockets; I use a needle sterilized in the flames of my stovetop. Gently squeeze the links to remove all air pockets.
• Hang the sausages in a cool place for up to a day (ideally hanging in a fridge, but even an hour at room temperature helps a lot). Once they have dried a bit, put in the fridge until needed. They will keep for at least a week refrigerated. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

GRAMPS' VENISON SUMMER SAUSAGE

Steps:

• Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
• Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
• Preheat an oven to 200 degrees F (95 degrees C).
• Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
• Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.