Andouille Venison Sausage

February 15th, 2010 |

Author: Susan

Share your favorite venison recipe | Buy “The Hunting Widow’s Guide to Great Venison Cooking” today | Learn to Cook at Rouxbe Online Cooking School

~ ~ ~ ~ ~
I remember eating Andouille sausage as a child living in Louisiana. Jambalya with Andouille sausage is one of my favorites. I wondered if it would be good with venison. I love making homemade venison sausage, and I wanted to make smoked venison sausage, so this seemed like a good thing to try. It tasted fantastic, although it shriveled up a little more than I think it would have since deer meat is so lean. I think if I made it in a smoker, that would not have happened. Instead, I used my gas grill to smoke the venison. However, it was worth the effort!

Recipe: Andouille Venison Sausage

Ingredients

Â½ lb ground venison
Â½ lb ground pork
1/2 Tbs coarse salt
1/3 tsp cayenne
Â½ tsp rubbed sage
Â½ tsp ground cloves
Â½ tsp ground mace
Â½ tsp ground allspice
Â½ tsp ground black pepper
Â½ tsp ground bayleaf
1 pinch thyme
Â½ clove garlic, crushed
Large sausage casings

Instructions

Grind the venison and pork coarsely, using a 3/8″ plate.
Mix in the spices, using your hands to mix thoroughly.
Use the sausage stuffing attachment on your meat grinder to stuff into casings. You want the sausage to be about 1 1/4 inch thick.
Place the sausage in a smoker with hickory chips, or use your gas grill. Smoke slowly until the sausages reach 175Â°, which should be about 2 hours.
Eat immediately or freeze.
Don’t smoke them too fast, or they’ll shrink and get wrinkled (they’ll do this a little anyway since the meat is lean).

Cooking time (duration): 15

Meal type: dinner

Microformatting by hRecipe.

I did use this sausage for Jambalaya on Fat Tuesday. Yum!