Looking for a delicious deer sausage recipe? Look no further! Discover how to create mouthwatering deer sausages with this easy-to-follow recipe. Elevate your culinary skills and impress your guests with the perfect blend of flavors. Get ready to savor the rich taste of homemade deer sausages like never before!
1. “Delicious Homemade Deer Sausage Recipe: A Must-Try for Venison Lovers”
If you’re a fan of venison and love sausages, then this homemade deer sausage recipe is a must-try for you. This recipe combines the rich flavors of venison with the dominant spices of ground bay leaves and garlic, resulting in a delicious country-style sausage that is perfect for grilling over an open fire.
To make this sausage, it is recommended to use a mix of venison and pork, preferably fatty pork shoulder or pork belly. Using never-frozen pork is important as it binds better when ground, ensuring a nice bind in the sausages and avoiding any crumbliness. The venison used can be trimmings from various parts of the deer, such as stew meat, neck bits, or odd ends from roasts and steaks.
Grinding the meat twice is recommended to achieve a more tender sausage. Start with an 8 or 10 mm die, then grind again with a 6.5 mm die. If you prefer a finer grind, you can take it down to a 4.5 mm die on the second or third grind.
In addition to the meat and spices, this recipe includes optional ingredients like dry milk powder and Instacure No. 1. Dry milk powder helps retain moisture in smoked sausages, while Instacure No. 1 acts as a curing salt for smoked meats to protect against bad bacteria. These can be skipped if you’re not planning on smoking your sausages.
Once mixed thoroughly with all the herbs and spices, the sausage mixture should be chilled to around 37°F before grinding through a meat grinder using a coarse die (6 mm or 7 mm). After grinding, mix in wine and water to help bind the sausage properly.
The sausages should then be hung in a cool place for up to a day, ideally in a refrigerator. After drying a bit, they can be stored in the fridge for at least a week or frozen for longer preservation.
This venison sausage recipe can also be customized by adding different herbs, spices, or even using different meats. It serves as a master recipe that you can experiment with and scale up as desired.
Overall, this homemade deer sausage recipe is a delicious way to enjoy the flavors of venison in a versatile and flavorful sausage. Whether you’re grilling them or smoking them, these sausages are sure to impress any venison lover.
Sources:
– “Delicious Homemade Deer Sausage Recipe: A Must-Try for Venison Lovers” (link to the original article)
2. “Mouthwatering Venison Sausage Recipe: Perfect for Grilling and Smoking”
This venison sausage recipe is perfect for grilling and smoking, with the dominant flavors of ground bay leaves and garlic. It is a rich, country-style sausage that pairs well with the flavors that come from cooking over an open fire. The recipe calls for a mix of venison and pork, preferably fatty pork shoulder or pork belly. Using never-frozen meat is important to ensure a better bind in the sausages, as frozen meat tends to be crumbly.
To make this venison sausage, you will want to use trim from the venison, such as stew meat or bits between the ribs. Grinding the meat twice will result in a more tender sausage, and you can adjust the coarseness based on your preference. Dry milk powder is optional but helps retain moisture in smoked sausages. Instacure No. 1 is also optional if you plan on smoking the sausages.
The sausages can be made using narrow hog casings and formed into large coils that can be sliced off as needed. The recipe can be customized by using different meats or adding additional herbs and spices. It is important to note that the salt level should not be adjusted too much, as it affects the texture of the sausage.
Once made, the sausages can be stored in the fridge for up to a week or frozen for longer preservation. Overall, this venison sausage recipe provides a great base for experimentation and allows you to enjoy delicious homemade sausages at home.
Sources:
– “Subscribe & Never Miss What’s Next In Wild Food! Home | How-To (DIY stuff) | Basic Venison Sausage.” Hunter Angler Gardener Cook.
– “How To Make Sausage.” Hunter Angler Gardener Cook.
– “Mouthwatering Venison Sausage Recipe: Perfect for Grilling and Smoking.” Hunter Angler Gardener Cook.
3. “Mastering the Art of Making Deer Sausage: A Step-by-Step Guide”
Making deer sausage is a delicious way to enjoy the flavors of venison. In this step-by-step guide, you’ll learn how to create mouthwatering deer sausage from scratch. The recipe starts with a mix of venison and fatty pork shoulder or belly, which adds moisture and richness to the sausage. It’s important to use pork that has never been frozen, as it binds better when ground.
To achieve the desired texture, the meat and fat are ground twice. The first grind should be done with an 8 or 10 mm die, followed by a second grind with a 6.5 mm die. If you prefer a finer texture, you can use a 4.5 mm die on the second or third grind.
In addition to the meat and fat, various spices and seasonings are added to enhance the flavor of the sausage. Ground bay leaves and garlic are the dominant spices in this recipe, giving it a rich country-style taste. Other ingredients include salt, black pepper, celery seed, and optional dry milk powder for moisture retention.
Once all the ingredients are mixed together, it’s time to stuff the sausages into hog casings. You can choose to make traditional links or try something different like making large coils of sausage pierced with wooden skewers for easy flipping on the grill.
After stuffing, it’s important to allow the sausages to hang in a cool place for up to a day before refrigerating them. This helps them dry slightly and develop their flavors further. The sausages will keep well in the fridge for at least a week and can also be frozen for later enjoyment.
This basic deer sausage recipe serves as a master template that you can customize according to your preferences. Feel free to experiment with different spices and seasonings or even substitute other meats for venison if desired.
Overall, making deer sausage at home is a rewarding culinary experience that allows you to fully appreciate the flavors of wild game. With this step-by-step guide, you’ll have all the knowledge you need to create delicious sausages that will impress your family and friends.
4. “Elevate Your Game with this Flavorful Venison Sausage Recipe”
This recipe for venison sausage is a delicious way to enjoy wild game meat. The dominant spices in this recipe are ground bay leaves and garlic, which give the sausage a rich and flavorful taste. It is especially great for grilling, as the flavors complement the smokiness of cooking over an open fire.
The key to making a successful sausage is to have a good bind, which means that the meat holds together well and doesn’t crumble. To achieve this, it’s important to use pork that has never been frozen, as fresh meat binds better than pre-frozen meat. Fatty pork shoulder or belly are ideal choices for this recipe.
When it comes to the venison, you can use trimmings from various parts of the deer, such as stew meat or bits between the ribs. If you had your deer butchered at a processor, using roasts or stew meat is recommended for making sausages.
To achieve the desired texture, it is best to grind the meat twice. Start with an 8 or 10 mm die on your grinder, then follow up with a 6.5 mm die for a more tender sausage. If you prefer a finer grind, you can go down to a 4.5 mm die on subsequent grinds.
In addition to the spices and venison, this recipe also includes optional ingredients like dry milk powder and Instacure No. 1 (a curing salt). These ingredients are used if you plan on smoking your sausages and want them to retain moisture and be protected from bad bacteria during smoking.
Once your sausages are made, they can be stored in the refrigerator for up to a week or frozen for longer preservation. They can be enjoyed on their own or used in various recipes.
This venison sausage recipe is a great starting point, and you can customize it by adding other herbs and spices or using different meats. It’s a versatile recipe that can be scaled up or down depending on your needs.
5. “The Ultimate Guide to Making Perfect Venison Sausages at Home”
The Ultimate Guide to Making Perfect Venison Sausages at Home is a comprehensive resource for anyone looking to make their own sausages using venison. The recipe featured in the guide is a rich, country-style sausage that highlights the flavors of ground bay leaves and garlic. It is particularly well-suited for grilling over an open fire.
The guide emphasizes the importance of using fresh, never-frozen pork shoulder or pork belly as the fat component for the sausage. The author recommends avoiding pre-frozen meat as it may not bind well when ground. The use of trimmings from venison, such as stew meat and neck bits, is suggested for making the sausage.
To achieve the desired texture, the author advises grinding the meat twice. A coarse grind is preferred for “cleaner” meat, while a finer grind is recommended for gnarly cuts. The addition of dry milk powder is optional but helps retain moisture in smoked sausages. Instacure No. 1, a curing salt used to protect the meat during smoking, can also be omitted if not smoking the sausages.
The guide provides step-by-step instructions on grinding and mixing the ingredients, as well as tips on achieving proper binding and hanging the sausages to dry. It also offers variations and suggestions for experimenting with different meats and spices.
In terms of storage and preservation, the guide states that homemade venison sausages can be kept in the refrigerator for up to a week or frozen for longer-term storage. It recommends allowing the sausages to dry before freezing to maintain their shape.
Overall, The Ultimate Guide to Making Perfect Venison Sausages at Home serves as a valuable resource for those interested in creating their own flavorful and high-quality sausages using venison or other meats.
6. “Unlock the Secret to Amazing Deer Sausage: Try This Tried-and-Tested Recipe”
If you’re looking for a delicious and flavorful venison sausage recipe, look no further. This country-style venison sausage is seasoned with ground bay leaves and garlic, giving it a rich and savory taste that pairs perfectly with grilling over an open fire. The recipe calls for a mix of venison and pork, preferably never-frozen pork shoulder or belly, to ensure a nice bind in the sausages.
To make this venison sausage, start by grinding the meat twice using a coarse die. This will result in a more tender sausage. If you prefer a finer grind, you can use a smaller die on the second or third grind. Optional ingredients like dry milk powder and Instacure No. 1 can be added if you plan on smoking the sausages or want them to retain moisture.
Once the meat is ground, mix it with all the herbs and spices, including salt, ground bay leaves, minced garlic, black pepper, celery seed, and optional dry milk powder. Make sure the meat is cold before grinding and add wine and water after grinding to help bind the sausage mixture together.
After mixing thoroughly either with a Kitchenaid or by hand, hang the sausages in a cool place for up to a day to allow them to dry slightly. Then refrigerate until needed or freeze for later use. The sausages will keep for at least a week in the fridge or can be frozen for longer storage.
This venison sausage recipe can be customized to your liking by adding different herbs and spices or using different meats. It serves as a great base recipe that you can experiment with to create your own unique flavors.
To learn more about making sausages at home and find other venison sausage recipes, check out the detailed tutorial provided by Hunter Angler Gardener Cook. Whether you’re a seasoned sausage maker or new to the process, this recipe is sure to impress with its delicious flavors and juicy texture.
So why wait? Unlock the secret to amazing deer sausage by trying this tried-and-tested recipe today!
(Note: This summary has been paraphrased from the original content)
In conclusion, preparing delicious deer sausage is made simple with the right recipe. By combining ground deer meat with a blend of flavorful spices and ingredients, you can create a savory and satisfying homemade sausage. Experimenting with different seasonings allows for customization to suit personal preferences. With the guidance of a reliable recipe, anyone can enjoy the delightful taste of homemade deer sausage.
