ITALIAN VENISON SAUSAGE RECIPES

HOMEMADE VENISON ITALIAN SAUSAGE RECIPE - FOOD.COM

Homemade Venison Italian Sausage Recipe - Food.com image

We really like this recipe. If you like milder sausage cut back on the cayenne and red pepper. If you want a fattier sausage add more pork and less venison. Hope you like this as much as we do.

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 10 pounds, 30 serving(s)

Number Of Ingredients 13

Ingredients

7 lbs venison, course ground
3 lbs pork butt, finely ground
3 tablespoons salt
4 teaspoons ground pepper
2 teaspoons cayenne pepper
8 garlic cloves, minced
4 teaspoons onion powder
4 teaspoons marjoram
2 tablespoons paprika
2 teaspoons dried rosemary, crushed
1 teaspoon thyme
2 teaspoons red pepper flakes
1/4 cup red wine vinegar

Steps:

mix together all spices and vinegar.
add to the ground meat.
stuff in hog casings or freeze in bulk.

Nutrition Facts : Calories 232, FatContent 9.8, SaturatedFatContent 3.5, CholesterolContent 118.8, SodiumContent 769.2, CarbohydrateContent 1.2, FiberContent 0.4, SugarContent 0.1, ProteinContent 32.7

HOMEMADE VENISON SAUSAGE RECIPE | WHAT'S COOKIN' ITALIAN ...

Homemade Venison Sausage Recipe | What's Cookin' Italian ... image

This is a homemade deer sausage called venison made from scratch then baked in the oven with sausage, peppers, and onions. we also included potatoes.

Provided by Claudia Lamascolo

Total Time 2 hours 5 minutes

Prep Time 1 hours 20 minutes

Cook Time 45 minutes

Number Of Ingredients 23

Ingredients

natural hog casings
1 -3/4 pounds of venison, trimmed and ground
(we use boneless hams or hindquarters parts of the venison)
3/4 pound pork fat, ground (For those of you wondering exactly how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat.) I used a 70/30 ratio of venison to pork fat. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat.
1 1/2 tablespoons salt
1 1/2 teaspoons black pepper
2 teaspoons paprika
2 teaspoons oregano
2 1/2 teaspoons fennel seed
4 teaspoons granulated garlic powder
2 teaspoons red pepper flakes, this will be medium heat use more for hot
1/4 cup ice water
1/4 cup red wine Merlot or Cabernet
Baked Venison Sausage Recipe
Venison Sausage
4 baking potatoes cut into wedges
4 bell peppers or hot peppers
1 small onion
3 cloves of fresh garlic
1/2 cup white wine
4 tablespoons olive oil
1 teaspoon each dried oregano, basil, and parsley
Optional: Italian flavored breadcrumbs sprinkled on the potato wedges with 1/4 cup Pecorino Romano Cheese before baking

Steps:

Soak the casings overnight.
If you are grinding your own meat you will have to make sure the meat is very cold before grinding it.
(you will have to grind the venison and pork fat in a sausage grinder or have your butcher do this for you,.)
In a large bowl add all the ingredients garlic, paprika, salt, red wine, fennel, etc, and mix together until well blended.
Set up the sausage maker with casing and stuff the sausage into the casings twisting every 4 inches for links.
Note: be careful not to overstuff or it will pop open.
We like to refrigerate this overnight for more intense flavors to meld together.
BaKed Venison Sausage Instructions
In a large roasting pan, add the olive oil to the bottom of the pan.
Note: for easy cleanup line with foil or parchment paper
Place the roll of venison sausage on the bottom.
Top with onion, garlic, peppers, and potato wedges ( add the breadcrumbs and grated cheese if using on the potatoes).
Sprinkle with the herbs.
Drizzle with a little or oil spray with olive oil over the top.
Pour the white wine around the bottom of the sausage.
Bake in a preheated oven of 400 degrees for around 45 to 60 minutes or until it browns nicely on top and potatoes are cooked.

Nutrition Facts : Calories 490.62, FatContent 36.67, SaturatedFatContent 13.79, CarbohydrateContent 12.52, FiberContent 1.73, SugarContent 1.56, ProteinContent 24.04, SodiumContent 625.64, CholesterolContent 89.90

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