Venison Bratwurst Sausage Recipes
VENISON BREAKFAST SAUSAGE
Homemade venison sausage for breakfast.
Provided by THOMAS ELLEFSON
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 0.2 g, Cholesterol 35.3 mg, Fat 3.5 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 270.3 mg
VENISON BRATWURST SAUSAGE
Make and share this Venison Bratwurst Sausage recipe from Food.com.
Provided by Aroostook
Categories Deer
Time 1h10m
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- Mix ingredients thoroughly and place meat mixture into food grinder gradually (This is better if you have two people).
- Place casing end over stuffing tube and hold.
- Turn grinder on and when casing starts to fill with air, stop machine and squeeze air out.
- Tie end off.
- Push meat thru steadily, filling casing.
- Let sausage coil as you fill.
- Gently pinch casing and twist 3-4 times.
- Grill or simmer 20-30 minutes until well done.
Nutrition Facts : Calories 63.1, Fat 3.9, SaturatedFat 1.4, Cholesterol 21.1, Sodium 164.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 6
VENISON SAUSAGE
Provided by Food Network
Categories main-dish
Time P1DT4h
Yield 24 to 30 sausages
Number Of Ingredients 8
Steps:
- In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
- Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.
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