Venison Sausage Recipes

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VENISON PORK SAUSAGE



Venison Pork Sausage image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 32m

Yield 8 servings

Number Of Ingredients 12

1 pound ground pork
1/2 pound ground venison
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons dried sage
1/2 teaspoon dried basil
1/2 teaspoon chili powder
1/2 teaspoon Cajun spices
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/4 teaspoon mustard (recommended: Coleman's)
1 tablespoon grapeseed oil

Steps:

  • Combine pork, venison, salt, black pepper, sage, basil, chili powder, Cajun spices, onion powder, cayenne pepper, and mustard in a large bowl and mix well. Form into patties, logs, or fill sausage casings.
  • Heat grapeseed oil over medium-high heat in a large skillet. Cook sausage until browned and cooked through.

VENISON SUMMER SAUSAGE



Venison Summer Sausage image

This recipe uses venison and breakfast sausage. Takes four days to make, but well worth it!

Provided by BOOKAMY

Categories     Meat and Poultry Recipes     Pork

Time P3DT6h20m

Yield 32

Number Of Ingredients 9

1 pound ground venison
1 pound pork sausage
1 ½ teaspoons mustard powder
1 teaspoon mustard seed
2 teaspoons liquid smoke flavoring
1 ½ teaspoons garlic powder
1 ½ teaspoons onion salt
1 ½ teaspoons meat tenderizer
¼ cup water, or as needed

Steps:

  • In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
  • On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
  • Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.

Nutrition Facts : Calories 56.3 calories, Carbohydrate 0.3 g, Cholesterol 18.8 mg, Fat 3.7 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 240.3 mg

VENISON BREAKFAST SAUSAGE



Venison Breakfast Sausage image

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

1 pound ground venison
8 ounces bacon, minced
1 teaspoon ground sage
½ teaspoon ground ginger
¼ teaspoon pepper
¾ teaspoon onion salt

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 SAUSAGE



Venison Sausage image

Provided by Food Network

Categories     main-dish

Time P1DT4h

Yield 24 to 30 sausages

Number Of Ingredients 8

1/4 cup sugar
1/4 cup mustard seed
1/8 cup garlic powder
1 cup salt
1/8 cup black pepper
12 pounds pork, cubed
6 pounds venison, cubed
15 feet pork sausage casing

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.

VENISON SAUSAGES WITH BAY AND GARLIC



Venison Sausages with Bay and Garlic image

This is a basic country style venison sausage. Use it as a master to play with. Vary anything you like, but pay attention to salt. Even a little difference in salt is noticeable.

Provided by Hank Shaw

Categories     Cured Meat

Time 1h

Number Of Ingredients 12

3 pounds venison
2 pounds fatty pork shoulder or belly
34 grams salt, (about 2 rounded tablespoons)
4 grams Instacure No. 1 ((optional))
About 10 bay leaves, (ground to a powder)
6 to 8 cloves minced fresh garlic, (about 2 tablespoons)
10 grams ground black pepper, (about 2 teaspoons)
3 grams celery seed, (about 1/2 teaspoon)
1/4 cup red wine
1/4 cup ice water
20 grams dry milk powder ((optional))
hog casings (about 12 to 15 feet)

Steps:

  • Chop meat and fat into chunks that will for into your grinder. (Optional expert step: Mix the salt and curing salt - if using - with just the meat, grind very coarsely -- 10 mm or 12 mm plate -- and refrigerate overnight. If you don't have such a large plate, cut the meat a little finer and do the same thing. This will give you a tighter bind in the finished sausage, which is especially important, as this is a coarsely ground sausage.)
  • Take out some hog casings and set in a bowl of warm water.
  • When you are ready to grind, mix the meat and fat with all the herbs and spices. If you are using the dry milk powder, mix that in, too. I use it when I slow-smoke sausages; it helps them retain moisture and shrink less after they come out of the smoker. Make sure the meat and fat are 37°F or colder by putting the mixture in the freezer for an hour or so. Put the wine in the fridge.
  • Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a very good texture) using the coarse die (6 mm or 7 mm).
  • Make sure your sausage is very cold, between 28°F and 32°F. When it's cold enough, take it out of the freezer and add the wine and water. Mix the sausage thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands for 2 minutes. This is important to get the sausage to bind properly.
  • Stuff the sausage into the casings. Twist off links by pinching the sausage down and twisting and spinning it, first in one direction, and then with the next link, in the other direction; this helps prevent them from unwinding. (Here's a quick video on making the links) Or you could tie them off with butcher's string. Make sure you pierce the links wherever there are air pockets; I use a needle sterilized in the flames of my stovetop. Gently squeeze the links to remove all air pockets.
  • Hang the sausages in a cool place for up to a day (ideally hanging in a fridge, but even an hour at room temperature helps a lot). Once they have dried a bit, put in the fridge until needed. They will keep for at least a week refrigerated. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

Nutrition Facts : Calories 134 kcal, Carbohydrate 2 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 77 mg, Sodium 721 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

VENISON SAUSAGE



Venison Sausage image

Provided by Craig Claiborne

Categories     dinner, project, main course

Time 1h

Yield 11 to 12 sausages

Number Of Ingredients 8

2 1/2 pounds boneless venison
1 pound partly fat boneless shoulder of pork
Salt to taste, if desired
Freshly ground pepper to taste
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 juniper berries, finely crushed or ground in a spice mill
1/2 cup dry red wine

Steps:

  • It is best to prepare these sausages at least one day in advance and refrigerate them until ready to cook.
  • As carefully as possible, trim off and discard all membranes, nerves, cartilage and so on from the venison. There should be about 2 pounds of trimmed meat. Cut the venison and pork into 1-inch cubes.
  • Put the cubes in a bowl and add the remaining ingredients. Blend well.
  • If using a sausage stuffer, put half the mixture into the container of a food processor and blend to a hamburger-like texture. Repeat with the remaining meat and combine the two batches. Blend well with the fingers. Follow the manufacturer's instructions for filling the sausage casings. If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings. When the filling has been added, pinch off the casing and tie a knot at each end. Tie a piece of string at 5- or 6-inch intervals. There should be 11 or 12 sausages. Wrap the sausages in clear plastic wrap and refrigerate overnight.
  • When ready to cook, cut off as many lengths of sausage as desired. Prick each sausage all over, forming pin-sized holes. Grill or broil the sausages, turning as necessary, about 15 minutes or until done. Or preheat the oven to 375 degrees. Place the sausages in a skillet and add 1/8 inch water. Bring the water to a boil and place the skillet in the oven. Bake 15 to 20 minutes, turning occasionally, until the sausages are done.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 347 milligrams, Sugar 0 grams, TransFat 0 grams

HOMEMADE VENISON ITALIAN SAUSAGE



Homemade Venison Italian Sausage image

We really like this recipe. If you like milder sausage cut back on the cayenne and red pepper. If you want a fattier sausage add more pork and less venison. Hope you like this as much as we do.

Provided by Dixie from Kansas

Categories     Deer

Time 35m

Yield 10 pounds, 30 serving(s)

Number Of Ingredients 13

7 lbs venison, course ground
3 lbs pork butt, finely ground
3 tablespoons salt
4 teaspoons ground pepper
2 teaspoons cayenne pepper
8 garlic cloves, minced
4 teaspoons onion powder
4 teaspoons marjoram
2 tablespoons paprika
2 teaspoons dried rosemary, crushed
1 teaspoon thyme
2 teaspoons red pepper flakes
1/4 cup red wine vinegar

Steps:

  • mix together all spices and vinegar.
  • add to the ground meat.
  • stuff in hog casings or freeze in bulk.

VENISON SAUSAGES WITH PIQUANT BEANS



Venison sausages with piquant beans image

Spruce up your staple sausage and beans with this low-fat, filling recipe - try venison sausages for even more flavour

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 12

2 tsp rapeseed oil
4 venison or low-fat sausages
1 medium red onion , halved and sliced
3 garlic cloves , chopped
1 tsp fennel seeds , lightly crushed
400g can cannellini beans in water
2 heaped tbsp tomato purée
½ reduced-salt chicken stock cube
6 celery sticks, thinly sliced
1 tbsp sherry vinegar
1 tsp clear honey
½ small bunch parsley , finely chopped

Steps:

  • Heat the oil in a deep frying pan with a lid. Add the sausages and cook, turning them, until they are brown. Lift from the pan, then add the onion and garlic. Cook, stirring, for 5-8 mins until softened - add a splash of water if the onion starts to colour too much before it softens.
  • Add the fennel seeds and cook for a few mins until toasted. Pour in the beans and their liquid, plus half a can of water. Add the tomato purée, stock, celery, vinegar and honey, then cover and leave to cook for 12 mins. Add the sausages and cook until warmed through, then stir through the parsley.

Nutrition Facts : Calories 358 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 2.6 milligram of sodium

HOT ITALIAN SAUSAGE "VENISON"



Hot Italian Sausage

I am always looking for new things to do with my deer meat. I found a Hot Italian Sausage recipe and altered it for venison. You can use it in any recipe that calls for hot Italian Sausage. It will give your pasta that little extra kick.

Provided by Chef Kirk T

Categories     Deer

Time 40m

Yield 4 pounds, 16 serving(s)

Number Of Ingredients 9

2 lbs ground venison
2 lbs ground pork
3 1/2 teaspoons garlic, minced
4 1/2 teaspoons salt
7 teaspoons fennel seeds
1 1/4 teaspoons cayenne pepper
3 1/4 teaspoons red pepper flakes
7 teaspoons ground black pepper
1/4 cup cold water

Steps:

  • Mix meats together.
  • In a seperate container mix dry ingredients thoroughly.
  • Combine meat and spices, mix thoroughly.
  • Add water.
  • Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
  • Can be stuffed into Medium Casings or used in bulk form depending on your recipe.

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