If you butcher your own deer, save every scrap piece of meat you cut off and place it in a Ziploc bag to use later. People might say I am crazy, but for an excellent sausage you need excellent meat. That's why I like to add at least one back strap to the mix. Make sure to cut out as much fat and sinew as you can to make sure it will have a great flavor and texture.
With this recipe, I leave out the fat, which is the liquid/moisture content for the sausage. Instead, I replace the fat with the same liquid/moisture using vegetables instead. That way you keep the super healthy aspect of eating venison, and it tastes incredible.
Instructions (Instructions Continued)2.
Cut and then grind all the venison, using the medium plate.
Instructions (Instructions Continued)4.
Now mix the powdered milk and water together to form a paste and add this to the mixture and mix very well. If you have a stand mixer, use it with the paddle attachment.
Soak you sausage casings in water for at least 30 minutes before stuffing them. I like to run water through each strand of casing to get all the salt out of them.
Now the real fun begins, and you can make the decision to either put the sausage in casings or leave in bulk form. We do both to use in different recipes.
Push one strand of casings up onto the stuffing pipe attachment on your grinder and start pushing the the sausage through to stuff the casing. Take your time and fill the casings almost all the way but careful not to tear it.
Instructions (Instructions Continued)3.
Mix all the other ingredients together except for the powdered milk and iced water, including the cooled down vegetables mix, into the ground venison.
Venison Sausage RecipeIngredients:
3 pounds of trimmed venison cut in cubes, almost frozen
1 pound of ground mixed vegetables (see instructions below)
1 cup non-fat dry milk powder-mixed with 2 ounces cold water 3 tablespoons kosher salt
2 tbls fine ground black pepper
1 tbls ground white pepper
2 tbls Fennel seed, ground
1 tsp Star Anise, ground
3 tbls Paprika
Venison Sausage Recipe(Ingredients Continued)
2 tsp cayenne pepper
3 tbls marjoram
2 tbls ground bay leaves
2 tbls dijon mustard
1 tbls mustard powder
6 tbls fresh minced garlic
1 tbls garlic powder, 1 tbls onion powder, 1 tsp ground ginger
1 package Hog Sausage Casings
Once all the casings are stuffed, leave the sausages out to dry for at least one hour. If you can hang them in your refrigerator overnight then do so.
Now, either smoke them in a smoker or freeze them raw. When you do cook the sausages, cook in butter and onions for about 25 minutes on the stove or cook on the grill like you would your favorite smoked sausage.
For Patties, just bag up and freeze in 1- to 2-pound packages.
I always use a Food Saver vacuum machine to freeze any proteins and especially wild game. I use this as a ground meat option for meat sauce or make large patties for a sausage Po-boy on French Bread.
Instructions for Ground Vegetables:
Start with 3-4 onions, red and green bell peppers, green onions, one head of celery, fresh parsley, fresh basil, and two bulbs fresh fennel. Mix all these and grind/puree'™ to equal 1 pound.
Run these vegetables through the grinder first (including the garlic) and then cook the mixture for 15 minutes on medium. If your venison is already ground, use a food processor to finely chop this vegetable mixture and then cook on medium for 15 minutes.
Follow the instructions for ground vegetables above, then transfer to a bowl and place in the refrigerator to cool all the way down to below 40 degrees.