Homemade Sausage Recipe – How to Make Easy Venison Sausage
As any good hunter will tell you, you must put the meat that you bring you to good use. What better way of using the meat than by making your own homemade venison sausage.
Now don’t get scared. Making your own homemade venison sausage isn’t any more difficult than making homemade sausage out of meat that you would purchase at your local grocery store.
When it comes to making homemade sausage out of venison there are a few things that you need to keep it mind. Because of the low fat content of the venison, you will need to add fat to your sausage. Where as a low fat meat may be desired for some foods, sausage it is not. If you don’t have enough fat the sausage will be dry and not very flavorful. You need to strive for at least 20% fat for a good tasting sausage. You can reach this amount of fat be adding pork or beef fat to the venison when you grind it. Plan ahead, ask your local grocery store or meat market to save some fat for you. Most will be happy to do so.
The next most important thing to remember when making your homemade venison sausage is that venison and most game has a stronger flavor than domestic meat. The stronger flavor of the venison will overpower the spices of you venison sausage if you’re not careful. All you need to do to fix this issue is to add a little more of your seasonings to help balance the flavor.
Easy Venison Sausage Recipe
5 lb Venison and Fat Mix (at least 20% fat)
1/2 cup Dry Red Wine
2 tbsp Sea Salt
2 tbsp Cracked Black Pepper
2 tbsp Sugar
1 tsp Ginger
1 tsp Nutmeg
Mix together the dry ingredients in a small bowl. After you have ground the venison and fat, mix in the dry ingredients along with the red wine. Place the sausage mix in the fridge and let it cool. After you have given your venison sausage time to cool off you can begin stuffing. Stuff your homemade venison sausage in hog casings, then link and enjoy.
Don’t let the idea of making sausage out of venison scare you. You can make venison sausage with any recipe for domestic sausage, just keep in mind the need for the extra fat and spices and you will do just fine.
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