Venison Sausage Creole Food

VENISON SAUSAGES WITH BAY AND GARLIC

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.

SAUSAGE CREOLE

Steps:

• Mix well sausage, green pepper, onion, and egg.
• Roll into small balls.
• In a bowl mix flour and spices.
• Roll the balls in flour mixture and place in casserole dish.
• Mix tomatoes, chili sauce and chili powder on med.
• speed of mixer briefly.
• Pour over sausage.
• Cover and bake at 350* for 45 minutes.

VENISON SAUSAGE CREOLE

Steps:

• Cook Sausage in skillet or dutch oven over med. heat, turning often until brown, about 10 minutes remove.
• Saute onion, garlic and green pepper in Olive Oil until tender and browned. Add tomatoes, seasonings and sauces. Blend well.
• Return sausage to skillet and bring mixture to a boil. Lower temperature.
• Simmer, covered, stirring occasionally for 15-18 or until mixture has reduced.
• Stir in cooked noodles, and serve.

VENISON SAUSAGE

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.

EASY SMOKED SAUSAGE CREOLE

Steps:

• Sauté onion, bell pepper and celery in oil.
• Combine all ingredients in a large saucepan.
• Bring to a boil while stirring well. Cover and simmer until liquid is absorbed, about 10-12 minutes.
• Remove from stove and let stand 5 minutes before serving.
• Variation: For a spicier Creole taste use a dash of tabasco Sauce.

VENISON SAUSAGE

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.

CREOLE HABENERO VENISON SAUSAGE

Steps:

• Coarse grind for the pork and the venison.
• Mix seasonings with water.
• Pour in water and mix with meat.
• Let sit in refridgerator over night.
• Stuff and Smoke 3 hrs at 165.
• note: I usually freeze the links, and smoke them when before I eat them.