Making savory venison sausage isn’t difficult.
And while some might think the process of making sausage is time consuming and cumbersome, it’s all in perspective.
With some basic knowledge and equipment, anyone can turn deer, elk, and other venison into something so much more than the usual steaks and burgers.
Ingredients: (klikkaa – yksikkö muunnokset)
3 lbs. venison, cubed (3 paunaa ~1,4 kg)
2 lbs. pork shoulder, cubed (~0,9 kg)
3 tbs. kosher salt (tbs – tablespoon – 3 tbs ~43 g)
1 tbs. onion powder (tbs – tablespoon – 1 tbs 15 ml)
1 tbs. paprika
1 tsp. black pepper ( 1 tsp ~5 ml)
½ tsp. allspice (tsp – teaspoon – 1/2 ~2 ml )
½ tsp. nutmeg
¼ cup dry milk powder (1/4 ~59 ml )
½ cup diced jalapeños (1/2 ~118 ml )
1 cup ice water (1 ~225 ml )
- Combine the venison and pork cubes in a large tub. Whisk the dry ingredients together and distribute evenly over meat. Mix thoroughly.
- Grind the meat through the grinder’s wide or coarse plate. Run half the ground meat back through the grinder’s fine plate.
- Add the diced jalapeños and half the ice water to all the ground sausage. With a mixer (or your hands), mix thoroughly until the sausage starts getting sticky and forms the primary bind. If necessary, add more water, a little at a time until a fistful of meat squeezes through your fingers.
- Stuff into hog casings and twist into either 6-inch links or 12-inch loops.
(1-inch ~2.54 centimeters)
- Hang or place on drying racks in refrigerator overnight to dry and to let flavors develop.
- To cook, sauté or grill over medium-high heat until well-browned, but not bursting, until the internal temperature reads 155˚.
Enjoy your venison sausage! by