I like to use this ground venison mix as bulk sausage that can be formed into patties and grilled for New Orleans-style po-boys or hamburgers. The flavors are incredible!
Yield: 5 pounds venison sausage
Total time: 20-30 minutes
- 3 pounds trimmed venison cut into 1-inch cubes (almost frozen)
- 1 pound cubed pork butt
- 1 pound ground mixed vegetables (onions fennel, celery), chopped very fine
- 1 cup non-fat dry milk powder mixed with 2 ounces cold water and 3 tablespoons kosher salt
- 2 tablespoons finely ground black pepper
- 1 tablespoon ground white pepper
- 2 tablespoons ground fennel seed
- 1 teaspoon ground star anise
- 3 tablespoons paprika
- 2 teaspoons cayenne pepper
- 3 tablespoons marjoram
- 2 tablespoons ground bay leaves
- 2 tablespoons Dijon mustard
- 1 tablespoon mustard powder
- 6 tablespoons minced fresh garlic
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground ginger
1. Grind meat with seasonings and vegetables and mix thoroughly. Then add powdered milk, water and salt and mix again. (If you have a stand mixer or Kitchen Aid, that will work well for fully blending the ingredients.)
2. Freeze the venison sausage in 1- or 2-pound packs, using vacuum sealer bags, butcher paper or my new favorite, those 1-pound camo-pattern plastic food bags.
3. To make venison sausage links or ring sausages, simply use this same recipe but add cure. Then stuff into casings, following your smoker’s directions. Use 1 teaspoon #1 pink curing salt (always dilute the cure salt in water to mix extremely well) for every five pounds of meat and/or fat. Note that a package of hog casings will make at least eight pounds of smoked sausages.