DirectionsStep1Trim venison of all fat, silver skin, blood clots, etc. Slice into long strips that will fit in your grinder hopper. Slice pork too but retain the fat on the pork.Step2Grind venison with the 1⁄4 to 3⁄8 inch hole grinder plates. Grind pork with a smaller diameter hole like the 3/16 inch.Step3Once meat is ground, return it to the refrigerator.Step4Measure spices.Step5Add spices to a covered bowl or container with the ice water. Shake vigorously to mix spices well and let salt dissolve.Step6Add ice water / spice mixture to the container with the meat. Mix thoroughly but gently so the meat doesn't break up too much. If you overwork it the texture will not be as good.Step7Place meat container back in the fridge overnight up to two days for the spices to distribute.Step8Case sausage in natural hog casings or vacuum pack in bags for storage in the freezer.Step9Add a splash of olive oil to a heavy bottom skillet or frying pan.Step10Brown first side and then flip. Continue browning until all side of links are browned.Step11For bulk sausage, form patties and fry in olive oil until browned. Then flip and brown second sideIngredientsIngredients7 ½ poundsGround Venison2 ½ poundsGround Pork5 tablespoonsSea Salt (or coarse kosher salt)2 cupsIce Water1 tablespoonCracked Fennel Seed2 teaspoonsCoarse Black Pepper1 tablespoonSugar3 teaspoonsHot Red Pepper (crushed)1 teaspoonCaraway Seed1 tablespoonGround CorianderSee moreNutritionalNutritional211 Calories12 gTotal Fat88 mgCholesterol1 gCarbohydrate955 mgSodium23 gProteinFrom binkysculinarycarnival.comRecipeDirectionsIngredientsNutritionalExplore furtherHow to Make Your Best Venison Sausage Ever Deer & …deeranddeerhunting.com10 Best Venison Italian Sausage Recipes Yummlyyummly.comHomemade Venison Sweet Italian Sausage - Fresh - …youtube.comHot Italian Venison Sausage MeatEater Cookthemeateater.comHot Italian Venison Sausage Recipe - Game & Fishgameandfishmag.comRecommended to you based on what's popular • Feedback
Low Calorie Italian Sausage and Peppers Recipe
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WEBJun 24, 2020 · Chill for 20-30 minutes or until crunchy. Grind the meat through your grinder’s smallest die. If using big chunks, start with a large …
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WEBDec 1, 2021 · Instructions. Cut venison and pork fat into small cubes that will fit in your meat grinder and place into a freezer for ~10-30 minutes …
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WEBJan 20, 2024 · The USDA recommends cooking venison to an internal temperature of 160°F (71°C) for safe consumption. Once the sausage patties are cooked, remove them …
WEBJan 7, 2017 · Instructions. Toast the whole fennel seed and black peppercorns until aromatic in a saute pan on medium high heat for a couple minutes, or until aromatic. …
WEBMay 11, 2022 · All you need are some dried herbs (or fresh) and spices and a pound of ground meat and you're on your way! See below for a few simple steps: Step 1: Add all spices and herbs to a small bowl. Step 2: …
WEBJan 9, 2022 · Place the roll of venison sausage on the bottom. Top with onion, garlic, peppers, and potato wedges ( add the breadcrumbs and grated cheese if using on the potatoes). Sprinkle with the herbs. Drizzle …
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WEBJan 31, 2022 · 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 …
WEBOct 15, 2023 · Instructions. Combine all of the ingredients except the ground venison, vinegar, and the bacon fat, in a large mixing bowl. Add the meat. Pour some red wine …
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WEBSep 2, 2023 · Starting with very cold meat, trim and chop the venison. Chop the pork belly and fat. In a large container, or two smaller ones, add the meat and fat. Add the sage, cane sugar, dried onion, pepper, add …
WEBSep 2, 2023 · Instructions. Chop the venison and pork belly into cubes, small enough to fit into your grinder (approx 1 inch) Mix in the seasoning and set into the freezer for 10-20 …
WEBInstructions. Take out some hog casings and set in a bowl of warm water. Chop meat (and pork fat, if using) into chunks. (Optional expert step: Mix the salt with just the meat and grind it very coarsely, like with a 10 mm …
WEB7 lbs venison, course ground. 3 lbs pork butt, finely ground. 3 tablespoons salt. 4 teaspoons ground pepper. 2 teaspoons cayenne pepper. 8 garlic cloves, minced. 4 …
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WEBJul 11, 2014 · Directions. Step 1. Preheat the oven to 400. On a foil lined baking sheet, lay out the sausages. Bake for about 15 minutes. Then add the sliced onions and bake …
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WEBFor a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat. 2. Heat a large sauté pan over medium-high heat. Add a glug of olive oil and, once …
WEBJan 5, 2020 · Spicy Italian Sausage with Liver. Charcuterie, Venison, Furred Wade Truong January 05, 2020 venison, fresh sausage 3 Comments. Ingredients: Every year, I make …