Making sausages is one of the most popular things to do with venison. So I thought, why not add to the list of ever-growing recipes for venison sausage?
However, I did want to try to be a little different, so I thought I would keep it simple and rustic.
This recipe is particularly for dinner; of course, you could have the sausages for breakfast, but I have a better breakfast sausage recipe for that.
Venison Dinner Sausage Tips
Choose the right size casing– Use a larger size sausage casing for dinner sausage. I generally use a 28/30 for this. You will need a hog casing for that size as sheep casings generally only go as large as 26/28.
However, you can still make the sausage smaller and use sheep casing, but keep in mind they will shrink in the oven a little.
Pre-season the mix – An old trick I learned long ago is to pre-season your sausage mix. This has worked wonders for the flavor of my sausages and is something that is not practiced very often.
Even when I worked as a butcher when I was younger, we didn’t do this.
Chop the meat the day before you plan on making sausages, add in all your seasonings, and put it back in the refrigerator until the next day. This makes a huge difference to the sausage, in my opinion.
Keep everything cold – Getting a bind on the sausage is the make or break of a sausage. Nobody wants a crumbly sausage. Not keeping the mix cold is where so many people go wrong.
At every chance you have, you should be cooling down the mix; this means cold trays, cold bowls, and cold mix.
Place your mixing bowl into a bowl of ice if you have to. If you are fast enough, putting your bowl or tray in the freezer before mixing will be enough.
Hang the sausages – Ideally, you should hang the sausages for a minimum of 3 hours, but I recommend hanging them overnight.
If you don’t have a cool place to hang them, try to rig something in your fridge. The hanging process allows the sausage to bind properly and develop a full flavor.
- 3/4 lbs Venison tissue removed
- 1.3 lbs boneless skinless pork belly
- 1/2 ounce of salt
- 1 teaspoon dry mustard
- 1 teaspoon finely ground black pepper
- 1 tablespoon sweet paprika
- 100 ml of Red wine
- 8 garlic cloves 1/2 ounce - minced.
- 1/2 teaspoon 1g chili powder
- 100 g of lima beans fresh or frozen
- 2 1 lb Courgetti
- 15 1/2 lb cherry tomatoes
- One 3 ounce Onion
- Five 1/2 ounce garlic cloves
- 3.5 ounces of green peas fresh or frozen
- 3.5 ounces of chanterelles or any mushrooms of Your choice
- 100 ml of red wine
- 100 ml of concentrated beef or any other stock
- A drizzle of olive oil
- A sprinkle of rosemary
- A big pinch of black pepper
- Also You can add 3.5 ounces of green beans as I did in the video, but for this recipe, I think it is maybe better without them.
- Prepare all meat for the grinding, remove tissue from venison meat and cut everything it into strips, that way meatgrinder catches the meat and it is easier to grind everything. Move the prepped meat into freezer together with the grinder head and finest grinding disc (if You like Your sausage courser - use courser disc). Keep everything in the freezer for around 40 minutes.
- Meanwhile weigh out all the spices, mince garlic, soak hog/pig casings in water, wash their insides by filling them with water from the tap.
- Once the meat is nice and cold, grind it, pour over the spices, and mix the meat for quite some time, until the fats in the meat are mixed thoroughly. Then put the sausage casings onto the sausage filling rod covered in oil or water and carefully make the sausages. Make sure that the casing does not dry out and does not burst, if there are any air pockets, pop them out with a toothpick. Once You have one long sausage divide it into smaller ones by twisting them into opposite directions. Let them dry out a bit in the fridge overnight, but this step is optional.
- The sausage roast: prepare all the vegetables, mushrooms. Wash or brush mushrooms (in my case chanterelles) so they are clean and throw into a baking tray. Roughly chop onion, garlic and courgetti and throw into baking tray too. Add lima beans and peas (fresh or frozen, if frozen - defrost them under running water). Add cherry tomatoes, pour in red wine and stock. Here You can add sausages and roast everything at 425F for 25 minutes or I advise You to roast vegetables separately for 25 minutes and then add sausages, drizzle over some olive oil and roast for another 16-20 minutes or until they are just cooked. Serve with toasted bread and a glass of red wine.