Venison Sausage with Sage Recipe
Sausage making is something every hunter should know how to do. It is perfect for any wild game for those cuts of meat that you do not want to turn in to chopped meat or stew. Venison Sausage is a little trickier that those fatty cuts of pork. When making Venison Sausage, since venison is typically very lean, you will need to add some fat. I like to use pork fat. You can get pork fat from your local butcher or grocery store.
Enjoy this Venison Sausage with Sage recipe from Hunter.Angler.Gardner.Cook.
Makes about 5 pounds, or about 15 sausages
Prep Time: 90 minutes
Cook Time: n/a
- 4 pounds venison, lamb or beef
- 1/2 pound venison, lamb or beef fat (optional)
- 1/2 pound pork fat (or 1 lb pork fat if not using venison fat)
- 1/4 cup gin or red wine
- 1/3 cup water
- 33 grams (about 2 tablespoons) Kosher salt
- 4 grams (1/2 teaspoon) Instacure No. 1 (optional)
- 6 cloves chopped fresh garlic
- 4 minced shallots
- 1 tablespoon ground black pepper
- 2 tablespoons ground dried mushrooms
- 3 tablespoons minced sage
- hog casings
- Chop the meat and fat into chunks of about that will fit into your grinder. (Optional expert step: Mix the salt and curing salt with just the meat and refrigerate overnight. This helps make a tighter bind by developing myosin in the meat.) When you are ready to grind, mix the garlic, shallots, herbs and spices together and toss with the meat and fat.
- Take out some hog casings and set in a bowl of warm water.
- Make sure the meat and fat are very cold, about 34°F or thereabouts. If it’s not, freeze the meat and fat for an hour or so. Grind the meat and fat through your coarse die, anywhere from 10 mm to 7 mm. If the mixture is still nice and cold, grind immediately again through a finer die, say 4.5 mm. If the mixture’s temperature has climbed beyond about 38°F, chill it in the freezer until it’s cold enough.
- After grinding, put the mixture back in the freezer until it’s very cold — about 30°F. It won’t freeze solid because of the salt. When it’s cold, take it out and add the gin and water and 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.
- Stuff the sausage into the casings all at once. 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. NOTE: If you are using venison, lamb or beef fat, make these sausages smaller than you would with pork fat, as these fats are richer than pork fat.
- Hang the sausages in a cool place for at least an hour; the colder it is, the longer you can hang them. If it is warm out, 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.