VENISON SAUSAGE SPICE RECIPES

Steps:

• Make sure your casings are soaking in a big bowl of water for at least an hour or overnight if possible. If they are packed in salt, run cold water inside and rinse them off before soaking.
• Measure out and stir together all of the dry seasonings (not the water or vinegar). Mix it with diced venison cubes and diced pork cubes in a large bowl. Make some room in the freezer and place the meat inside to chill. It must be very, very cold before grinding. Let it chill for 30 minutes or longer, but don’t let it freeze solid.
• Set up your grinder and use the small die attachment. Grind all of the meat. Return it back to the large bowl.
• To make the bind, stir in the ice water and red wine vinegar. Mix with either a wooden spoon or use your hands and knead together for a few minutes. You want the bind to stick together in a large ball and not crumble. The texture should feel tacky. When finished, place it in the fridge to stay cold while you clean up your meat grinder and set up your sausage stuffer.
• Pull the casings out of the water and squeeze out any excess liquids. You still want the outside to be a little wet because it helps it slide better. Feed all of the casing over the tube of the stuffer, leaving a few inches off the end. Bring your meat back out of the fridge and feed it into the sausage stuffer. Keep feeding it through at a consistent pace as it extrudes the meat into the casing. Be sure to pack it tight, but not so much that it pops. As the stuffer continues to extrude meat, you can start to coil up the sausage. After all the meat has been pressed into the casing, start to form links by pinching at equal distances and twisting several times. Each link should be twisted in alternating directions (or tie with a butcher’s string). Do this throughout the entire casing.
• It helps to let the sausages sit overnight in the fridge before cooking. To cook, sauté in a hot cast iron skillet or grill over high heat until cooked through. Serve with sweet peppers.
• *Note: This is sausage has an 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.
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• Heat a large sauté pan over medium-high heat. Add a glug of olive oil and, once hot, toss in the yellow onions. Let the onions cook for a few minutes, stirring only occasionally, and then add sliced fennel and bell peppers.
• Continue to sauté for roughly 10 minutes or until the peppers begin to soften. Pour in the red wine vinegar and the honey. Cook an additional minute, or until the liquids dissipate. I don’t like to overcook the peppers. I still want a slight crunch to the fennel strips. Season for salt and pepper to taste.

Steps:

• Prep. Soak casings in a big bowl of water for at least an hour or overnight before stuffing. If they are packed in salt, run cold water inside to rinse before soaking.
• Grind. Combine the dry seasonings and mix with the diced venison cubes and diced pork fat cubes in a large bowl. Make some room in the freezer and place the meat inside to chill. The meat and fat must be very, very cold before grinding. Let chill for 30 minutes or longer, but don’t allow to freeze solid.
• Use the large die attachment to grind the meat and fat. Return the mixture to the large bowl. Grind again, this time using the small die attachment.
• Stir in the cold milk to make the bind. Mix with a large spoon or use your hands. You want the bind to stick together in a large ball and not crumble; the texture should feel tacky. When finished, place the mixture in the fridge to stay cold while you clean up the meat grinder and set up the sausage stuffer.
• Stuff. Pull the casings out of the water and squeeze out any excess liquids. You still want the outside to be a little wet because it helps it slide better. Feed all of the casing over the stuffer’s tube, leaving a few inches off the end. Tie the end in a knot.
• Feed the meat into the sausage stuffer. Keep feeding it through at a consistent pace as it extrudes the meat into the casing. Don’t overstuff. As the stuffer continues to extrude meat you can start to coil the sausage.
• Form links by pinching at equal distances (about 7 inches) and twisting several times. Turn each link in alternating directions (or tie with butcher’s string). Do this throughout the entire casing. Refrigerate or freeze immediately afterward.
• *You can use a classic sausage ratio of 30% fat by doing 3 1/2 pounds of venison and 1 1/2 pounds of pork fatback. If you want to cut in pork trim, use 3 pounds of venison, 1 pound of pork trim, and 1 pound of fatback.