COOKING DEER SAUSAGE RECIPES

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VENISON (DEER) AND PORK SAUSAGE | REALCAJUNRECIPES.COM: LA ...



Venison (Deer) and Pork Sausage | RealCajunRecipes.com: la ... image

Mixing pork meat with venison will help tame the wild gamey flavor.

Provided by Mawmaw

Total Time 00:00:30

Prep Time 00:00:30

Cook Time 00:00:00

Yield 10

Number Of Ingredients 8

6 1/2 pound lean venison
3 1/2 pound ground pork meat
4 ounces salt
1 ounce black pepper
1/2 ounce red cayenne pepper, optional
1 large onion
1 lemon, juiced
1 bunch scallions

Steps:

  • On the venison, make sure the fat, ligaments and tissues are all trimmed from the meat. Grind together the venison, pork meat and onion. Do not use to lean a pork meat; fat is needed to keep the sausage moist when cooking.
  • Season with salt, peppers and lemon juice.
  • Chop the onion tops and add to the sausage mixture. Put into casings or fry as patties or meatballs. This freezes nicely. Use in gumbos, stews, jambalaya, rice and gravy or add sage spice in your meat mixture and use as a breakfast sausage. See this recipe on our website or cookbook: Venison Sausage Stuffed Coq au Vin (Chicken with Wine) If doing the entire ten pounds as breakfast sausage add 1/2 ounce of sage, or more or less to taste.

HOW TO: SMOKED VENISON SAUSAGE | RECIPE | PS SEASONING



How to: Smoked Venison Sausage | Recipe | PS Seasoning image

Make the most of your harvest with these easy and delicious Homemade Smoked Deer Sausages. Whether you're processing your own deer or getting it from your local butcher or meat market, homemade venison sausage is easy to make and one of our favorite ways to enjoy deer meat.

Provided by PS Seasoning

Total Time 1 hours 34 minutes

Prep Time 1 hours 30 minutes

Cook Time 4 minutes

Yield 6

Number Of Ingredients 7

3 lbs. venison or other wild game meat
3 lbs. fatty pork belly or trims
4 oz. Butter Garlic Brat Seasoning
3 oz Binder Flour
1 1/4 teaspoons Pink Cure
1/2 cup water
Natural Hog Casings (32-35 mm)

Steps:

  • Cut the venison and pork belly into grinderappropriate sized pieces. Place on a tray and in the freezer for 15-20 minutes while you set up the grinder.
  • Assemble the grinder with a 3/8” plate to start and grind the meat once through the 3/8” plate.
  • Gently combine the Butter Garlic Sausage Seasoning with the once ground meat. Place back in the fridge while you reset the grinder.
  • Replace the grinder plate with a 3/16” plate and grind seasoned meat through once. 
  • Add the binder flour and pink salt to the meat block and combine well with your hands or a meat mixer.
  • Add water and mix until protein extraction starts. Prep sausage stuffer with a ¾” horn. Load stuffer with meat block, avoiding any air pockets when loading.
  • Thread sausage casings onto horn and gently begin stuffing into casings, leaving just enough give to twist them. 
  • Link off sausages and use a sausage pricker or sharop knife to remove any air pockets. 
  • Place on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors.
  • Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2” between sausages. Place in the smoker for 30 minutes.
  • Place ¼ pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Smoke for 45 minutes.
  • Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F. 
  • Take the sausages out of the smokehouse and place in an ice bath for 15-20 minutes to rapidly chill.
  • Store in vacuum packed bags for future use or grill up right away and enjoy!

Nutrition Facts : ServingSize 6,

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