VENISON SAUSAGES WITH BAY AND GARLIC
This is a basic country style venison sausage. Use it as a master to play with. Vary anything you like, but pay attention to salt. Even a little difference in salt is noticeable.
Provided by Hank Shaw
Categories Cured Meat
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 134 kcal, Carbohydrate 2 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 77 mg, Sodium 721 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VENISON PORK SAUSAGE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 32m
Yield 8 servings
Number Of Ingredients 12
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 SAUSAGE
Provided by Food Network
Categories main-dish
Time P1DT4h
Yield 24 to 30 sausages
Number Of Ingredients 8
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.
BULK VENISON BREAKFAST SAUSAGE
My husband is a avid hunter and we make this sausage every year. We add pork to the venison because the venison has such a low fat content. For the pork we get really fatty looking roast ground at our grocery store.
Provided by AMYNJOHN36
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 45m
Yield 64
Number Of Ingredients 7
Steps:
- In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
- Divide into 1 pound portions and freeze.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 1 g, Cholesterol 46.4 mg, Fat 4.1 g, Fiber 0.1 g, Protein 12.2 g, SaturatedFat 1.5 g, Sodium 472.1 mg, Sugar 0.8 g
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