VENISON SUMMER SAUSAGE RECIPE - FOOD.COM
This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. I can't keep this stuff in the house--my family loves it and it is very low fat snack. I got this from a former president of the ND Cattlewomen.
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 5-6 8
Number Of Ingredients 9
Steps:
- Mix all together thoroughly.
- Form into 2-21/2" logs about 8" long.
- Pack tightly as possible.
- Wrap in aluminum foil, shiny side inches.
- Refrigerate for 24 hours.
- Take out, turn over and pierce foil several times with a fork.
- Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
- Unwrap and remove to rack to finish dripping.
- Rewrap and refrigerate or freeze.
Nutrition Facts : Calories 599.9, FatContent 28.9, SaturatedFatContent 12.9, CholesterolContent 276.9, SodiumContent 267.2, CarbohydrateContent 2, FiberContent 0.7, SugarContent 0.3, ProteinContent 78.1
HOMEMADE VENISON SAUSAGE RECIPE | WHAT'S COOKIN' ITALIAN ...
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
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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