Venison Sweet Spicy Italian Sausage Recipes

VENISON SWEET + SPICY ITALIAN SAUSAGE

Steps:

• combine pork and venison.
• mix seasonings with beef stock and fold into the meet mixture.
• kneed until seasonings are evenly distributed and let sit overnight in the refrigerator.
• stuff into casings.
• cook as desired.

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.

HOMEMADE VENISON ITALIAN SAUSAGE

Steps:

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

HOT ITALIAN SAUSAGE "VENISON"

Steps:

• Mix meats together.
• In a seperate container mix dry ingredients thoroughly.
• Combine meat and spices, mix thoroughly.
• Add water.
• Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
• Can be stuffed into Medium Casings or used in bulk form depending on your recipe.

HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)

Steps:

• Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
• Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

SPICY VENISON MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
• Combine ground venison, Italian sausage, bread crumbs, eggs, salt, Italian seasoning, red pepper, and garlic powder in a large bowl and mix until well combined. Scoop meat from the bowl and form into 1 1/2-inch balls. Place meatballs on top of the cooling rack.
• Bake in the preheated oven until cooked though, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven and let rest for 5 minutes before serving.