Archive for the ‘Venison Sausages’ Category

Irish Pub Eggs

The preparations are under way for St. Patrick’s day. In our house, that means the venison roast is in the brine, getting ready to become corned venison. This year, we decided to try out another pub delicacy, this one famous in Scotland. Scottish Eggs are hard boiled eggs wrapped in breakfast sausage rolled in breadcrumbs or oats and fried. What’s not to love? I made them with a twist—I made Irish Sausage with venison to wrap the eggs in. Delicious! These little delicacies are eaten cold, making them the perfect breakfast or snack.
Irish Pub Eggs

Recipe: Irish Pub Eggs

Summary: Scottish eggs with a twist—Irish venison sausage! Delicious pub food.


  • 1 dozen eggs, hard boiled
  • 2 lbs Irish Venison Sausage
  • ½ cup flour
  • 2 cups of oats


  1. Peel the hardboiled eggs and set aside.
  2. Make the sausage using the recipe below.
  3. Preheat oven to 425°.
  4. Put the flour in a bowl large enough to roll an egg in. Put the oats on a plate.
    rolling eggs in flower helps sausage stick
  5. Roll an egg in the flower, lightly coating it. This will help the sausage stick to it.
    encase the egg in the venison sausage
  6. Take a 2 ½ ounce scoop of the sausage in your hand and flatten it out. Place the egg in the middle of the sausage patty and roll the sausage around the egg until the egg is completely encased in sausage.
    roll the sausage egg balls in oats
  7. Roll the sausage/egg ball in the oats until covered.
  8. Place on a roasting pan.
  9. When all the eggs are ready, place in the oven and cook for 25 minutes.
  10. Remove from oven and cool to room temperature. Once cool, refrigerate until ready to eat.

Quick Notes

These are meant to be eaten cold, and make a great breakfast for on the go!

Number of servings (yield): 12

Meal type: breakfast

Culinary tradition: Irish

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.

Recipe: Irish Venison Sausage

Summary: The cloves and ginger make this venison sausage a zingy breakfast treat.


  • 1 1/2 lbs venison
  • ½ lb pork fat
  • ½ tsp marjoram
  • ½ cup dried breadcrumbs
  • ½ tsp ground ginger or ginger paste
  • ¼ tsp cinnamon
  • ½ tsp mace
  • ½ tsp nutmeg
  • ¾ tsp cloves
  • ½ tsp cayenne pepper
  • ½ tbsp salt
  • ½ tbsp freshly ground pepper


  1. Slightly freeze the venison and pork fat. Run both through the meat grinder, alternating so that they mix together.
  2. Combine all ingredients in a large bowl and mix well, using your hands to make sure the spices work through the meat.
  3. Either make into small breakfast patties or stuff into hog casings.

Quick Notes

You may need to add a little more fat if you’re making these for the Irish Pub Eggs. The venison is so lean, that the sausage tends to break away from the egg while cooking. More fat, or a little oil, prevents that.

Cooking time (duration): 45

Meal type: breakfast

Culinary tradition: Irish

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.


Venison Chorizo Mexicano

Venison meat is wonderful in authentic Mexican chorizo, as spicy sausage used in many dishes. This recipe is very spicy and delicious! Typically chorizo is hung to dry for a few days to eliminate the liquids. I did not do that this time since I planned on freezing the sausage and using it in dishes that require it being browned first. This winter when I can hang the sausages outside, I plan on doing that. I think if you want to eat it as a sausage with bread or rice, you’d want to dry it first.

Venison Chorizo ingredients

The ingredients used in venison chorizo

Recipe: Venison Chorizo Mexicano

Summary: a spicy authentic Mexican venison sausage


  • 2 pounds venison meat, stew or grinding
  • 1 pounds Pork fat
  • 2 tablespoons Paprika
  • 4 hot red chilies, seeded and deveined
  • 1/2 teaspoon Cinnamon, ground
  • 1/2 teaspoon Cloves, ground
  • 1/4 teaspoon Coriander, ground
  • 1/4 teaspoon Ginger; grated
  • 1 teaspoon Oregano, dried, crushed
  • 1 teaspoon Cumin, ground
  • 2 teaspoon Salt
  • 6 Garlic cloves; crushed
  • 1/2 cup Vinegar, white
  • 1/2 cup Sherry, dry
  • 1 Sausage casing (optional)


  1. Grind the venison and pork, mixing the two meats thoroughly.
  2. Add paprika, peppers cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar, and sherry and mix well using your hands.
  3. Cover the Chorizo mixture and put in the refrigerator to blend the flavors for 3 to 5 days, stirring well each day.
  4. After the 3 to 5 days, you can stuff the Chorizo into sausage casings, or prep it for the freezer.
  5. To prep for the freezer, discard the liquid that will have risen to the top of the Chorizo container. Use a melon baller to form the Chorizo into small balls. I then bag them in 1 pound bundles in freezer bags and freeze. This makes it easy to pull them out and use in your recipe.

Cooking time (duration): 30

Number of servings (yield): 8

Culinary tradition: Mexican

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Homemade Venison Bratwurst Recipe

Venison bratwurst and sauerkraut
When my father was in the Army, my parents were stationed in Germany, and one of the things they brought home with them was a lifelong love of brats. Every time my mom made brats, we’d relive their stories of Oktoberfest and other beer-drinking adventures they had. I loved brat night. Rick also returned from his years in Germany with a love of brats (and good beer). I see a trend. I think I need to go to Germany try them myself.

Alas, Germany is not in the cards right now. So I just have to make my own. Having an expert brat-eater in the house helped in figuring out the right recipe for these venison bratwursts. You may need to adjust the ratio of pork fat to venison meat depending on your taste. I like mine a little leaner, but they sure look better when there is more pork fat in them.

These venison brats are great broiled or grilled, and of course served with sauerkraut! And they freeze well. We always have a stash in the freezer for quick dinners.

Recipe: Venison Bratwurst


  • 2 lbs Pork bellies/fat
  • 3 lbs Venison meat
  • 1 tbs Salt
  • 1 tbs Pepper
  • 2 tsp Nutmeg
  • 2 tsp Mace
  • 1 cup whole milk
  • 1 egg, beaten
  • 1 clove garlic, minced


  1. Run venison through meat grinder, and then run meat through grinder adding pork fat into it. Note—it’s easier to grind the meat and fat if it is slightly frozen.
  2. Mix the dry spices together in a small bowl and set aside.
  3. Mix the milk, egg, and garlic together in a small bowl.
  4. Using your hands, mix the milk and spices into the meat, making sure everything is mixed thoroughly. (Your hands will freeze, but it’s a small price to pay.)
  5. Once the spices are mixed in, stuff into medium to large-sized natural sausage casings using the 1/8 inch plate and tie off.
  6. Grill, broil, or boil and serve with rye rolls and sauerkraut.

Quick Notes

You can use your stand mixer with the kneading attachment for some of this mixing, but you will need to get your hands in the meat at some point.

Cooking time (duration): 45

Number of servings (yield): 5 lbs

Meal type: dinner

Culinary tradition: German

Microformatting by hRecipe.

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