VENISON ITALIAN SAUSAGE RECIPES RECIPES

Steps:

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

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.