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Venison Sausage

Venison Sausage recipe image
This American main features Medium hog casings, Cubed prefrozen venison, Lean prefrozen pork, cubed, Pork fat. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 2431.8
Dietary: Gluten-free
Description
This American main features Medium hog casings, Cubed prefrozen venison, Lean prefrozen pork, cubed, Pork fat. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 5 Feet Medium hog casings
  • 5 pound Cubed prefrozen venison
  • 3 pound Lean prefrozen pork, cubed
  • 2 pound Pork fat, cubed
  • 5 tablespoon Salt
  • 1 teaspoon Thyme
  • 2 teaspoon Sugar
  • 1 tablespoon Fine grind black pepper
  • 2 teaspoon Finely minced garlic
  • 1 tablespoon Paprika
  • 1 teaspoon Cayenne
  • 1 cup Brandy
  • 1/2 teaspoon Ascorbic acid
  • 1 teaspoon Saltpeter
Directions
  1. 1
    MARINADE 1/2 c Red wine vinegar 1/2 c Red wine 2 ts Salt 1 sm Onion, sliced 1/2 c Thinly sliced carrot 1 cl Garlic, finely minced 1 Bay leaf 1/4 c Chopped heart of celery 1 tb Whole black peppercorns Thaw venison.
  2. 2
    Prepare marinade and pour over cubes of meat.
  3. 3
    Marinate in the refrigerator for 24 hours.
  4. 4
    Drain, discard marinade, and grinf through the fine disk.
  5. 5
    Grind pork and fat separately and mix with venison.
  6. 6
    Add remaining ingredients and mix well.
  7. 7
    Place in the refrigerator overnight.
  8. 8
    Prepare casings, stuff and tie off into 4-5" links.
  9. 9
    Hang to dry for 48 hours.
  10. 10
    Cold smoke (70-90) for ten hours.
  11. 11
    Hang again for at least two weeks before sampling.
  12. 12
    Typed by Carolyn Shaw 12-94

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2431.8kcal
% Daily Value *
Total Fat 97.7g151%
Saturated Fat 34.1g171%
Cholesterol 919.4mg307%
Sodium 78702.2mg3280%
Total Carbohydrate 8.0g3%
Dietary Fiber 2.4g10%
Sugars 3.0g
Protein 324.8g650%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: acid, american, ascorbic, black, brandy, casings, cayenne, cubed, fat, fine, finely, garlic, grind, hog, lean, main, medium, minced, paprika, pepper
Read it online: https://www.chefs-mate.com/recipe/venison-sausage/