How to Cook Venison Sausage

To make sausage out of deer meat may take a bit more time if you are resigned to doing this task from home from scratch. The effort and time is worth the wait.  You can complete this recipe in about four days. Have a place to store and hang the venison sausages. You may opt to smoke the sausages to add to the flavor. Towards the end of the takes, everything smells good with the flavors of meat and smoked sausages. This recipe will yield about 10 pounds of deer sausage.

Items You Will Need:

  • Hanger
  • Deer Meat (lean)
  • Thermometer

  • Grinder
  • Grinder Plate ( 3/16 inch)t
  • Plastic Container
  • Black Pepper (cracked)
  • Salt
  • Horn
  • Coriander
  • Salt Peter
  • Sausage Casing (3) (28 inch)
  • Sugar
  • Ginger
  • Garlic
  • Mustard Powder
  • Rose Wine

Step 1

Place the two pounds of venison into the refrigerator. You want the meat to be at 38degrees. You can opt to place the venison in the freezer as well. Check the thermometer

Step 2

Put the 3/16 inch grinder plate on to the meat grinder.  Place the cold venison into the grinder via the grind plate. The results should be caught in a plastic container.

Step 3

Now to season the deer sausage filler. To the two cups of rose wine add in the sugar, table salt (10 teaspoons), black pepper (cracked), coriander, ginger, mustard powder and finally, garlic powder.

Step 4

Work the seasoning through the meat using your hands. After the seasonings are into the meat, place the meat into the refrigerator for 3 days.

Step 5

Put the sausage horn on the end of the meat grinder. Place the meat into the grinder again. Use the 28 inch sausage casing to put the meat in. Turn the grinder’s handle. The deer sausage will fill up the outside cases. Tie them off when they grow to a foot in length.

Step 6

Hang the deer sausages. They shouldn’t be touching. They need to dry for five hours at room temperature.

Step 7

Take the sausage to the smoker. For about eight hours at 120 degrees allow the meat to smoke. You want the sausage to reach 145 degrees.

Step 8

Take the venison sausage out of the smoker. Rinse them with cold water to lower the internal temperature to120 degrees. Rehang them again for two days.

Step 9

Take the deer sausages down from the hangers, put them in big freezer bags. Label the bags with name and date.  Freeze the sausages until you are ready to cook and serve them.They will keep well about 90 days.

Step 10

Boil the sausages and serve them hot. You can also grill them on a hot grill for flavor or pan fry them. Serve them at breakfast. Enjoy.

Filed Under: Food & Cooking


About the Author: Leona Kesler is a head-chef at a very popular food restaurant in New York. Also she is a blogger who shares her experiences, tips, and other informative details about food and cooking. Her recipes are featured on many magazines.

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