Archive for the ‘Venison Sausages’ Category
Andouille Venison Sausage
February 15th, 2010 | 
Author: 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
- ½ lb ground venison
- ½ lb ground pork
- 1/2 Tbs coarse salt
- 1/3 tsp cayenne
- ½ tsp rubbed sage
- ½ tsp ground cloves
- ½ tsp ground mace
- ½ tsp ground allspice
- ½ tsp ground black pepper
- ½ tsp ground bayleaf
- 1 pinch thyme
- ½ 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 175°, 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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Nurenburg Style Brats
Rick was stationed in Germany when he was in the Army, and he loved the food. He is especially fond of Nurenburg style brats, which are stuffed in the small casings we usually see for breakfast sausages. I found a recipe and tried it out with venison and YUM! These are everyone’s favorite venison sausages. But definitely use the small casings…it makes a difference in the taste (I don’t know why, but it does). We made about 30 lbs for our July 4 party. It was a lot of work, but everyone loved them!
Recipe: Nurenburg Style Brats
Ingredients
- 4 1/4 lb pork belly
- 5 1/4 lb venison
- 8 tsp salt
- 4 tbs white pepper
- 4 tbs caraway seed
- 2 tsp mace, ground
- small, natural sausage casings
Instructions
- Freeze meat and pork bellies.
- Run meat through grinder, then run through with pork bellies.
- Using the hook attachment on your mixer, mix the spices into the meat thoroughly.
- Stuff the sausage casings according to the directions on your sausage stuffer, making sure the brats are no more than 1/5 inch in diameter.
- Once a casing is stuffed, tie them off at about 4 inches long.
- Grill or broil and serve with spicy brown mustard, sauerkraut, and hard rolls.
Quick Notes
Although we can find natural casings at one of our local grocery stores, we order the small ones on-line.
These brats freeze well, so make a lot of them!
Cooking time (duration): 3 hours to make, 5 minutes to cook
Number of servings (yield): 10 lbs
Meal type: dinner
Culinary tradition: German
Microformatting by hRecipe.
Venison Breakfast Sausage (and Sausage, Egg, Cheese Biscuit)
Yum, yum, yum. I’ve always loved breakfast sausage, preferring it to bacon any day. And I must say, this is the best breakfast sausage I’ve ever had.
Venison Breakfast Sausage
Ingredients
- 1 lb ground venison
- 1/2 lb pork fat
- 1/2 tablespoon course salt
- 1/2 teaspoon rubbed sage
- 1/3 teaspoon rubbed summer savory
- 1/8 teaspoon ground nutmeg
- 2/3 teaspoon ground marjoram
- 1/3 teaspoon ground black pepper
Directions
- Put the venison through the meat grinder with the pork fat so that it is well mixed.
- Mix in other ingredients, being sure to blend well.
- Form into thin patties (I usually make 1 to 2 oz patties). Cook on skillet.
Note: these freeze well. I place wax paper between each patty so that I can easily separate them once they’ve thawed.
This morning, we took breakfast decadence to a new level and make breakfast sandwiches with the sausage…oh they were good!
Venison Sausage, Egg, and Cheese Sandwich
Ingredients
- 1 English Muffin, toasted
- 1 egg, scrambled (using butter or olive oil)
- 1 oz smoked gouda
- 1 venison breakfast sausage
Directions
- Layer the muffin with the egg, cheese and sausage and get ready to say goodbye to McDonald’s forever!
The perfect gift for venison lovers! Buy today.
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