Buy “The Hunting Widow’s Guide to Great Venison Cooking” today~ ~ ~ ~ ~
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
- 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
- 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!
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