I found a ratio of about 75/25 game to pork works pretty well. Did I use an exact science? No. But, using pork trimmings, butt, or shoulder provides a good amount of fat to bind the sausage together while still maintaining the venison flavor I was after.
Summer sausage is best stored in vacuum-sealed packages in the refrigerator or freezer until it is ready to consume. Once you open the package, store it in a tightly sealed reusable bag or tightly cover the end with foil or some other sort of wrap.
I got my deer back and have several packs of ground venison that already include pork fat in them. I'm not 100% on the ratio, but I believe it's 10-15% fat. Should I add more before trying to make sausage (I know you said 75/25)? Or could it be ok as it is?
I have been using your recipe 3 years running now, and I get so many compliments! (I make sure to give you the credit, lol). So many people have said this is the best venison sausage they've ever had, and they always ask me when I'm making more! The only thing I do differently is I use the smaller casings (1 lb per casing).
We like to vacuum seal some of our sausage in one pound bags. These are great for dishes like soup, breakfast bakes, and sauces. If you press the meat flat while the sealer is removing the air from the bag, it makes it much easier to store in your freezer.
This recipe is so simple and so good. Grind the meat, mix in the spices, cook, and eat. The biggest flavor in this sausage besides the meat is sage. The flavor and aroma of the sage just takes this sausage over the top and makes it better than anything you can get from a grocery store.
The following itemized list will help you prioritize and gather the tools and machines you need to make great venison sausage products (summer sausage, brats, polish or kielbasa, sticks and more) efficiently.
If you're looking for one of the most delicious AND easy venison smoker recipes out there, you're in the right place. Among all the smoked venison recipes we've seen around, this is surely our favorite. Keep reading for an amazing venison sausage recipe.
Furthermore, smoking your venison sausage is the perfect way to add moisture and flavor to your otherwise lean meat. Approved by our professional chefs, these smoked venison sausages will surely please all your guests.
Especially because of how lean venison is, it's especially important to control the amount of fat and moisture in your deer sausages. In order to make the most delicious deer sausage recipe for you, we're using our Butter Garlic seasoning to add richness and depth of flavor to this smoked venison sausage recipe.
Grinding twice will also allow us to mix in our venison sausage seasoning between grinds. This is a helpful trick to evenly distribute the seasoning throughout the meat block and make the most delicious deer sausages possible.
The pink salt, or curing salt is a standard addition to smoked sausage. The acts as a preservative that will help avoid any food safety issues and it will also give it a standard pinkish color that is common in smoked sausage.
Pro Tip: Always taste before you case! You want to make sure your sausage seasoning and flavor levels are exactly where you want them to be inside your deer sausages before you stuff the meat mix into casings. Fry up a patty quickly and adjust as needed.
Pro Tip: To load your casing, find the end of the sausage casing strand and put two fingers in the end to open it up. Run water through a few times to open it up and prevent any tangles from happening as you load it onto the horn.
For the best flavor and texture, we always recommend letting your venison sausage rest in the refrigerator or cooler overnight. Place the links on a rack lined sheet tray and refrigerate overnight, uncovered. Keeping them uncovered will allow the sausage casings to dry out. If the sausage casings are wet when you smoke the sausage, it can act as a barrier to smoke flavor being absorbed into the meat.
For venison sausage smoking, we're using our Pro Smoker PK 100 Smokehouse, a great all-purpose electric cabinet smoker. For your smoked sausage temperature, you want to preheat your smoker to 130 degrees F and hang your links on smoke sticks, leaving a few inches between each link to promote air flow and even cooking. After 45 minutes, start your smoke by filling the sawdust pan ¼ full with hardwood sawdust and dampening it with water. Place on the burner and increase the temperature to 150 degrees for another 45 minutes.
Remove the sawdust and raise the temperature one more time to 170 degrees F and finished out the cooking process for another 2 ½ hours or until the smoked sausage reached an internal temperature or 155 degrees F. When smoking sausage like this, slowly increasing the temperature of the smokehouse is important to avoid the fat from rendering and leaking out of the casings. Once the sausage reaches 155 degrees, place in an ice bath for about 25 minutes until the internal temp of the meat dropped to 105 degrees to stop the cooking process. If you're not eating right away, place in refrigerator or cooler and allow to cool down to 40 degrees or less.
Make the most of your harvest with these easy and delicious Homemade Smoked Deer Sausages. Whether you're processing your own deer or getting it from your local butcher or meat market, homemade venison sausage is easy to make and one of our favorite ways to enjoy deer meat.
It is so much healthier than pork or beef breakfast sausage, because Venison Sausage is lower in fat. According to Outdoor Life, venison contains roughly half of the calories and 1/6th of the saturated fat. A much healthier choice.
The original recipe concept came from Great Sausage and Meat Curing, by Rytek Kutas. As you can see on the cover Chef Craig Claiborne calls it the most definitive manual on sausage making in the English language.
For our venison burgers, we like to use beef steak trimmings. They give the burgers the best flavor and texture. For the sausage however, we like to use ground pork. It has a more mild flavor so that the venison and spices are the stars.
Once you get the basic recipe for sausage down, feel free to make other sausage types. Italian, beer and cheese, chorizo, Polish, the flavor combinations are endless really. We even made smoked Venison Summer Sausage.
Frozen breakfast sausage is best if used within 1 month and Italian, Chorizo and Polish are best if used with 3-4 months. Vacuum packing will lengthen the freezer life slightly but not indefinitely. Using a good vacuum sealer is the best way to store it however.
I would have never thought of these, every year we have a freezer full of venison and I make Italian sausage all the time but never tried making a sausage out using that meat. Will be bookmarking this one thanks
Start with 20 lbs. of [as chilled as possible - semi-frozen works great] deer or beef that has been trimmed of most of the fat, and add 5 lbs. of (80/20) lean pork trimmings (boneless pork shoulder butts will work for this if you don't have access to a butcher shop).
I have been buying these for couple years and never been disappointed. I'm a small time processing and all my customers love the summer sausage. Every year they want more . Fast shipping is always good .
Sausages are defined as chopped or ground meat that is blended with spices or other seasonings and stuffed in natural or manufactured casings. There are several different types of sausages, including fresh sausage, cooked smoked sausage and dry or semi-dry sausage.
This homemade venison breakfast sausage is loaded with fresh herbs and spices, making each bite mouthwateringly flavorful. I am not going to beat around the bush, this is the best venison breakfast sausage recipe you will find!
I love this easy recipe because the fresh sage, thyme, and rosemary each add an incredible amount of flavor, while the perfect balance of sweet and heat plays in the background. Best of all, this recipe is great to use simply as bulk deer sausage, breakfast patties, or sausage links. Don't be intimidated if you have never made your own sausage before, this is the perfect recipe to start with!
Breakfast sausage is traditionally a seasoned pork sausage loaded with herbs and spices and served alongside breakfast favorites such as pancakes, scrambled eggs, hashbrowns, or biscuits and gravy. My recipe replaces pork with ground venison but still utilizes pork fat because venison is too lean to make good sausage by itself.
Although technically optional, the best way to make your venison breakfast sausage is if you first pre-chill the meat, fat, and meat grinder attachments in the freezer for 30-60 minutes. This firms up the meat and fat so it cuts more easily without smearing and binding up the grinder. In my opinion, the best way is to lay the meat trim and fat out on a cookie sheet in the freezer so it chills more evenly.
If you are storing thawed breakfast sausage in your refrigerator keep it in an airtight container and enjoy it within five days of thawing. However, breakfast sausage stores well in the freezer as well for later use.
The sausage should be wrapped in plastic wrap and placed inside a freezer bag to prevent freezer burn, or stuffed in airtight packaging that minimizes exposed surfaces such as ground hamburger bags. Fresh pork fat starts tasting rancid within six months. For the best flavor, I recommend enjoying your homemade breakfast sausage within three months.
Venison Italian sausage is a staple in most hunters' freezers. But most of the time it's not homemade. Let's change that! Sausage seasonings are so easy to make and you can adjust the ingredients and quantities to suit your palate. Plus, you can make small batches instead of committing to having a freezer full of one type of sausage. Sound like a plan? Let's get to it! 2b1af7f3a8