Posts Tagged ‘sausage’

Venison Chorizo with Shrimp and Rice

Sometimes cleaning out the freezer yields happy surprises. Yesterday I pulled out a 1/2 pound of venison chorizo that I made several months ago. Alone it wasn’t enough to feed the family, so I set to work concocting something yummy. The result was an almost paella—everything but the saffron (only because I don’t have any). The kids devoured it. In fact, the reason the photo is light on the venison is because Anwen picked all the chorizo out of the skillet before I could take a picture. Enjoy!

Venison Chorizo and Shrimp

Recipe: Venison Chorizo and Shrimp Paella

Summary: A hearty and flavorful rice dish the family will love.


  1. 2 cups brown rice
  2. ½ pound venison chorizo rolled into ½ balls
  3. 1 small red onion, chopped finely
  4. 1 medium mild pepper, chopped finely
  5. 2 small tomatillos, chopped finely
  6. 1 tomato, chopped finely
  7. 1 ½ pounds jumbo shrimp, peeled and cut into ½ pieces
  8. olive oil
  9. 1 tablespoon Mexican oregano
  10. 2 tsp kosher salt
  11. ½ tsp black pepper


  1. Cook the rice and set aside.
  2. Heat about 1 tablespoon of olive oil in a large skillet.
  3. Add the chorizo balls and brown, turning to cook on all side.
  4. When the chorizo is cooked through, set aside on a plate.
  5. Skim any large pieces of fat out of the oil. Add the onions and peppers to the skillet and saute until tender. Add the tomatoes and tomatillos and cook for another minute.
  6. Add the rice, chorizo, raw shrimp, oregano, salt, and pepper to the skillet. Stir thoroughly and cover.
  7. Keep covered until the shrimp are cooked through—they’ll be pink and tender.
  8. Taste and add salt or pepper as needed.

Quick Notes

You can use whatever size shrimp looks good at the market. If you use smaller shrimp, just don’t chop them up.


You can use any kind of spicy sausage for this. But do be sure to use a spicy sausage, otherwise the dish will be bland.

Cooking time (duration): 15

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: Mexican

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


Venison Sausage and Biscuit Pinwheels

Venison Sausage and Biscuit PinwheelReady for just about the easiest — and yummiest — appetizer (or breakfast) recipe in the world? Like many good recipes, this one was born out of a combined need to use up some venison breakfast sausage and find an appetizer to bring to a Memorial Day party. I wanted an appetizer that would be easy to grab and go, knowing people would be milling about.

I think sausage and biscuits are one of the greatest combinations on Earth, so an idea was born. Venison sausage and biscuit pinwheels. Okay, I’ve had these things at parties before, so it wasn’t an original idea. But it was a tasty one, well worth repeating here! And so easy! All you need is about 1/2 pound of venison breakfast sausage (recipe below) and 1 container of ready made biscuit dough (you can make the dough if you want; I’m just too lazy to do that).

Recipe: Venison Sausage and Biscuit Pinwheel

Summary: delicious as an appetizer or breakfast treat.


  1. 1/2 pound of venison breakfast sausage (recipe below)
  2. 1 container of ready-made biscuit dough


  1. Prepare the sausage and set aside
  2. Take 2 of the prepared biscuits, smash together, flour and roll out thinly in a rectangular shape.
    rolling the sausage and biscuit pinwheels
  3. Take 1/4 of the sausage and, using your fingers, spread it out over the dough.
  4. Roll the dough to form pinwheel.
  5. Place on a cookie sheet or plate.
  6. Repeat with the remainder of the dough and sausage.
  7. Refrigerate for at least 1/2 hour.
  8. Preheat oven to 350 degrees.
    slicing the sausage biscuit pinwheels
  9. Slice pinwheels into 1/2 pieces and place on cookie sheet.
    sausage biscuit pinwheels on cooking sheet
  10. Bake for 20 minutes, or until biscuits are golden brown.

Quick Notes

I baked mine on a cookie warmer so that they wouldn’t absorb any grease. However, my sausage weren’t very fatty so it didn’t really matter.


Sprinkle some grated cheese over the sausage for extra yumminess.

Cooking time (duration): 30

Number of servings (yield): makes about 20 pieces

Meal type: breakfast, appetizer


Recipe: Flavorful Venison Breakfast Sausage

Summary: Yum. That’s all that needs to be said about this venison sausage.


  1. 1 pound venison
  2. 1/2 pound pork fat
  3. 1/2 tablespoon kosher salt
  4. 1/2 teaspoon rubbed sage
  5. 1/3 teaspoon rubbed summer savory
  6. 1/8 teaspoon ground nutmeg
  7. 2/3 teaspoon ground marjoram
  8. 1/3 teaspoon freshly ground black pepper


  1. Put the venison through the meat grinder with the pork fat so that it is well mixed.
  2. Mix in other ingredients, using your hands to blend well.
  3. Form into 1- or 2-ounce patties.
  4. Cook on skillet.

Quick Notes

Note: These freeze well. I place wax paper between each patty so that I can easily separate them once they’ve thawed.

Cooking time (duration): 15

Number of servings (yield): 6 to 12

Meal type: breakfast

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


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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