Homemade Venison Sausage Recipe
One of the best approaches to cooking with venison is to serve it in the form of sausages; due to how lean venison is, sausages are the perfect way of pairing it with another, fattier, meat to preserve the venison. You also get the benefits of two proteins in each casing, yielding far more flavor than any one meat could offer.
- Venison, 4.4 lbs
- Belly, pork, 4.4 lbs
- Milk, powdered, 180 grams
- Wine, red, chilled, 3/4 cup
- Sugar, brown, soft, 3 tbsp
- Salt, 2 tbsp
- Powder, onion, 1.5 tbsp
- Paprika, 1 tbsp
- Pepper, black, 1 tbsp
- Powder, Prague #1, 1.5 tsp
- Pepper, cayenne, 1.5 tsp
- Sage, dried, 1.5 tsp
- Thyme, dried, 1.5 tsp
- Powder, garlic, 3/4 tsp
- Mace, 3/4 tsp
- Allspice, 3/4 tsp
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.
Serving: 57g | Calories: 134kcal