Making savory venison sausage isn’t difficult. And while some might think the process of making sausage is time consuming and cumbersome, it’s all in perspective.
Ingredients:
- 3 lbs. venison, cubed
- 2 lbs. pork shoulder, cubed
- 3 tbs. kosher salt
- 1 tbs. onion powder
- 1 tbs. paprika
- 1 tsp. black pepper
- ½ tsp. allspice
- ½ tsp. nutmeg
- ¼ cup dry milk powder
- ½ cup diced jalapeños
- 1 cup ice water
Directions
- Combine the venison and pork cubes in a large tub.
- Whisk the dry ingredients together and distribute evenly over meat. Mix thoroughly.
- Grind the meat through the grinder’s wide or coarse plate.
- Run half the ground meat back through the grinder’s fine plate.
- Add the diced jalapeños and half the ice water to all the ground sausage.
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With a mixer (or your hands), mix thoroughly until the sausage starts getting
sticky and forms the primary bind.
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If necessary, add more water, a little at a time until a fistful of meat squeezes through your fingers.
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Stuff into hog casings and twist into either 6-inch links or 12-inch loops.
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Hang or place on drying racks in refrigerator overnight to dry and to let flavors develop.
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To cook, sauté or grill over medium-high heat until well-browned, but not bursting,
until the internal temperature reads 155˚.
This Recipe Is Published Here
Enjoy your venison sausage!
bon appetit
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