Venison Fennelise Italian Sausage Recipe (Tiphani St. Romain photo)
By Chef Derek St. Romain
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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
Ingredients:
3 pounds trimmed venison, cut into 1-inch cubes (almost frozen) 1 pound pork butt, cubed 1 pound ground mixed vegetables (onions fennel, celery) 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 Pink curing salt #1 Directions:
Grind meat with seasonings and vegetables and mix thoroughly. Add powdered milk, water, salt and mix again. (If you have a stand mixer or Kitchen Aid, that will work well for fully blending the ingredients.) To store the ground venison for future use, freeze the mix in 1- or 2-pound packs, using vacuum sealer bags, butcher paper or my new favorite, 1-pound camo-pattern plastic food bags. If you are making venison sauseage links or ring sausages proceed to step 3. To make venison sausage links or ring sausages, simply use this same recipe but add pink curing salt #1. Then stuff into casings, following your smoker’s directions. Use 1 teaspoon of pink curing salt #1 (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.
