Venison Garlic Sausage
User Reviews
4.9
22 reviews
Excellent
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Prep Time
1 hr
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Cook Time
20 mins
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Total Time
1 hr 20 mins
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Servings
20 servings
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Calories
135 kcal
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Course
Main Course, Lunch
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Cuisine
American
Venison Garlic Sausage
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Once made, these sausages will keep for a week in the fridge, and freeze well.
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Ingredients
- 3 1/2 pounds venison or antelope, elk, moose, or beef
- 1 1/2 pounds pork shoulder
- 34 grams kosher salt about 2 tablespoons
- 15 grams black pepper about a tablespoon, cracked
- 25 grams garlic about 2 tablespoons, fresh, chopped
- lemon zest
- 3 grams celery seed about 1/2 teaspoon
- 1/2 cup white wine
- 6 tablespoons basil fresh, chopped
- Hog casings
Instructions
- 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 or 12 mm plate, and refrigerate it overnight. If you don't have such a large plate, chop the meat into 1/2 or 3/4 inch pieces and do the same thing. This will create a tighter bind in the finished sausage.)
- When you are ready to grind everything, Mix the meat, fat, lemon zest, celery seed -- half the black pepper, garlic and basil. Why only half? You’ll want to add the rest right before you do the final mix on the sausage. This keeps the spices larger, altering the sausage’s texture, making eating it more interesting. Chill the meat until it is 37°F or colder by putting it in the freezer for an hour or so.
- Grind through a medium-coarse plate (6 mm or 7 mm). If the mixture is still below 37°F, immediately grind 1/2 the mixture through the fine plate (4.5 mm). If it's too warm, freeze it all until it's cold enough. You are doing this extra grind to make the texture of the sausage more interesting -- you can skip it if you want.
- After you are done grinding, freeze the sausage until its between 28°F and 32°F. When it's ready, add the rest of the black pepper, basil and garlic, plus the wine, then mix 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. Once it is mixed well, put it back in the fridge while you clean up.
- Stuff the sausage into the casings. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. Or you could tie them off with butcher’s string. Make sure you pierce the casing wherever there are air pockets, gently squeezing the links to remove any air.
- Hang the sausages in a cool place for up to 4 hours (the colder it is, the longer you can hang them). If it is warm out, as in hotter than about 70°F, hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge. 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.
Notes
- This recipe makes about 5 pounds.
- You want everything cold, cold, cold! When meat and fat warm it causes smear, where the fat smears over the ground meat. It will destroy the texture of your sausage.
- You want fatty pork shoulder here, not lean. You could use belly, or bacon ends, too. If you do use bacon ends, cut the salt to 20 grams.
- You can vary the spices and herbs, but not the salt. I've used many other herbs, like fresh oregano, parsley, summer savory, even epazote.
- These are so much better made a day or three before you eat them. Keep them in the fridge until you grill your links.
Nutrition Information
Show Details
Calories
135kcal
(7%)
Carbohydrates
1g
(0%)
Protein
22g
(44%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
81mg
(27%)
Sodium
716mg
(30%)
Potassium
346mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
37IU
(1%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 22g | 44% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 716mg | 30% |
| Potassium | 346mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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