Venison Pork Sausage Recipes

VENISON PORK SAUSAGE

Venison Pork Sausage image

Provided by Robert Irvine : Food Network

Time 32m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 pound ground pork
1/2 pound ground venison
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons dried sage
1/2 teaspoon dried basil
1/2 teaspoon chili powder
1/2 teaspoon Cajun spices
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/4 teaspoon mustard (recommended: Coleman's)
1 tablespoon grapeseed oil

Steps:

Combine pork, venison, salt, black pepper, sage, basil, chili powder, Cajun spices, onion powder, cayenne pepper, and mustard in a large bowl and mix well. Form into patties, logs, or fill sausage casings.
Heat grapeseed oil over medium-high heat in a large skillet. Cook sausage until browned and cooked through.

VENISON SUMMER SAUSAGE

Venison Summer Sausage image

This recipe uses venison and breakfast sausage. Takes four days to make, but well worth it!

Provided by BOOKAMY

Categories Meat and Poultry Recipes Pork

Time P3DT6h20m

Yield 32

Number Of Ingredients 9

Ingredients

1 pound ground venison
1 pound pork sausage
1 ½ teaspoons mustard powder
1 teaspoon mustard seed
2 teaspoons liquid smoke flavoring
1 ½ teaspoons garlic powder
1 ½ teaspoons onion salt
1 ½ teaspoons meat tenderizer
¼ cup water, or as needed

Steps:

In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.

Nutrition Facts : Calories 56.3 calories, Carbohydrate 0.3 g, Cholesterol 18.8 mg, Fat 3.7 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 240.3 mg

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