Venison Sausage!

Discussion in 'Hunting, Fishing & Camping' started by Airborneguy, Sep 9, 2018.

  1. Airborneguy

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  23. NirvanaFan

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    I posted the recipe almost 2 years ago now, but I can do it again. High melt cheddar isn't critical, so don't order it until you've decided that you like this recipe. I've got recipes for a bunch of different sausages if anybody wants them. breakfast sausage, longaniza, Italian, and a bratwurst that uses chicken (this tastes awesome).

    original post... https://nygunforum.com/threads/chefs-corner-man-cave.707/page-2#post-38770

    Venison Cheddar Jalapeño Sausage/bratwurst
    aka VeniCheddaPeño Sausage

    5 lb trimmed venison (remove as much silver skin and fat as reasonably possible)
    3 lb pork shoulder
    1 cups seeded and finely chopped jalapenos (I'd call this medium heat)
    1 lb cheddar cheese (preferably high melt cheese, or the cheese will melt away)
    4 tbsp salt
    2 tbsp sugar
    4 tsp onion powder
    5 tsp garlic powder
    2 tsp white pepper (black pepper will work if you don't have it)
    1 tsp coriander
    1 tsp marjoram
    1.5 tsp caraway seed
    1/2 cup of water or beer of your choice (helps emulsify meat)
    3.75 oz (by weight) non-fat milk powder (This helps to keep the sausage from drying out)
    sausage casings

    Omit or substitute the non-fat milk powder if someone is lactose intolerant.
    Pull out however much casing you will need. 20-25 feet is plenty for this amount of sausage. Put casings into bowl and rinse the salt off them. Put the rest of the casings back in the refrigerator. Make sure casings are rinsed well, and leave them sit in a bowl of water to hydrate.
    Cut up venison and pork into cubes/strips. Grind together by alternating 2 cubes of venison with one cube pork. Put ground mixture into freezer to re-chill.
    measure out all your spices into a bowl and mix them together.
    Mix ingredients (except casings) and meat mixture together thoroughly in large bowl. Put back in freezer.
    Assemble your stuffer and put the casings on the horn.
    Stuff the sausage as usual.

    [​IMG]
     
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  27. NirvanaFan

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    @Airborneguy Can you share the recipe?

    Here's that bratwurst I mentioned yesterday. I thought it was chicken, but it's actually turkey. I can't remember if we used thighs or breast, but it shouldn't matter too much.

    3 pounds turkey (after any boning)
    1 pound fatty pork shoulder
    25 grams kosher salt
    2 grams black pepper
    1 gram dried marjoram
    5 grams dried ginger
    2 grams ground nutmeg
    3 grams caraway
    2 grams mustard seed
    1 egg white
    1/2 cup heavy cream
    50 grams non-fat milk powder (omit if lactose intolerant)

    cut up and grind the meat. Mix the salt, pepper, marjoram, ginger and nutmeg with the meat. Refrigerate and marinate at least an hour, but overnight is better. After marinating, grind the meat mix again and then add the dry milk, caraway, mustard seed, egg white and heavy cream. Mix everything well with your hands. Stuff like normal.

    Couple quick notes....
    When you grind anything, make sure the meat (and preferably grinder parts) are cold. Grinding warm meat smears fat. When mixing by hand, the sausage should be cold. After 2-3 minutes of mixing, your hands should be aching because they are cold.
    Before you stuff the sausage, take a little bit and cook it. Make sure you like the taste, because you can always go back and add more spice.
    When cooking bratwurst, I poach it in beer first. Put the sausage in a frying pan, add beer, cover, then turn on the stove heat. This makes sure the sausage gets cooked all the way through, and can help give it a little flavor. After poaching for 5 minutes or so, put it on the grill or dump the beer and finish it in the frying pan on the stove with a little vegetable/olive oil. This will crispen up the outsides a little bit.
     
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  28. Airborneguy

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