VENISON SAUSAGE PATTIES RECIPES

Steps:

• Chop the pork fatback and meat into 2-inch pieces. Use any tough cut, such as the bottom round, neck meat, or shoulder.
• Mix the salt, herbs, garlic, black pepper, red pepper, sugar, and cloves. Sprinkle the spices across the meat and mix thoroughly.
• Spread the seasoned meat across a metal sheet tray or in a metal bowl. Stick it in the freezer for 30 minutes to chill. The texture should be a little crunchy, but not frozen solid.
• Using the coarse die on your meat grinder, grind the meat into a chilled bowl (I set a smaller bowl inside of a bigger bowl containing ice). If at any point the mixture begins to smear or come out of the grinder mushy, it’s too warm. Transfer the meat back to the freezer for another 30 minutes.
• After the first pass, switch out the coarse grinding plate for the plate with a fine die and grind again. Or, if your meat is sliced into smaller cubes, you can grind it just once through the small die.
• At this point, you have loose sausage that can be cooked as is or formed into small patties. Eat the fresh sausage within a week, or freeze patties in between sheets of parchment paper.

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.