VENISON SAUSAGES WITH BAY AND GARLIC
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
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 W/FENNEL
In sausage the ratio of meat to fat is key. Game sausage especially benefits from added fat. A range of 15-30% fat by weight is common. Unless you have pressing diet issues, I recommend the higher end of the range. The most common source is pork fat. Beef fat works too but it is less neutral, bringing beef flavor to the game (which may be good). And it and has a higher melting point. My go-to fat is pork "fatback". Pork shoulder/butt trimmings are great too but usually include a bit of meat, which varies widely based on who did the trimming. Pork butt is 30% fat. Fatback and leaf lard are all fat. Fresh sausages like this can also use pork belly. Or even bacon if the salt, smoke and "bacony" flavor is a good fit with the recipe. I could go either way with this recipe: Pro-bacon because I use this for breakfast sausage -- and well, because bacon. Anti-bacon because the point of this recipe is a fennel-forward flavor I want to leave intact. But there is no wrong answer. If you decide to use bacon or belly for your fat source, pick the fattiest you can find instead of the leanest - the opposite of what you do when buying bacon to cook for breakfast. If picking bacon, adjust the salt down in the recipe to account for the salt in the bacon. And whatever fat source you use, estimate the % of fat/lean when computing how much to use to achieve your desired fat % in the result. Count the venison as 0%. Recommended ratio of lean/fat based on type of fat: - fatty pork butt, 50/50 - fatback or beef suet, 70/30 - fatty pork trimmings, 60/40 - bacon or pork belly - 60/40 if typical, 55/45 if very lean , 65/35 if very fatty,
Provided by Steve Jones
Yield 3 lb meat
Number Of Ingredients 4
Steps:
- grind the fennel and peppercorns together in a spice grinder. Mix with salt.
- Cut fat and meat into ≈ 1" chunks.
- mix all dry ingredients into meat taking care to avoid clumps
- Let rest in the refrigerator a day, mix again. Then stage in the freezer (along with your detachable grinder parts) until stiff but not frozen.
- Grind through a coarse plate (3/8" / 10mm), mix again, and stage in the freezer again.
- Grind through a fine plate (3/16" / 4.5mm) and mix again.
- Stuff into ≈ 22mm collagen or sheep casing links, or package "loose" and use or freeze as appropriate.
VENISON SAUSAGES WITH PIQUANT BEANS
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
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"
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
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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