YumYum Divas YumYum Recipes: Chef Sixto's Venison Sausage Recipe, contributed by Dann_L

Recipe Title: Chef Sixto's Venison Sausage Recipe

Contributed by: Dann_L

List of Ingredients
2 pounds venison (large tough cuts, like those from the shoulder, flank, or neck)
1 pound pork loin and/or shoulder
1 pound fatback and/or pork jowl
3 tablespoons kosher salt
1 tablespoon plus 1 teaspoon ground black pepper
1 teaspoon powdered garlic
1 tablespoon powdered onion
3 tablespoons ground ginger (or 11/2 tablespoons freshly grated ginger)
1/2 teaspoon freshly ground juniper berries
1 cup egg whites
1 tablespoon arrowroot or cornstarch
fresh hog casings, soaked in water for 10 minutes and rinsed

Preparation
Coarsely chop the venison and then the pork and fat, keeping the venison separate. In a bowl, combine the pork and fat and 1 tablespoon of the salt. Using a meat grinder or food processor, process the pork mixture to the size of lentils, then set aside. In another bowl, mix the venison with 2 tablespoons of salt and the pepper, garlic, onion, ginger, and juniper berries.

Process two-thirds of this mixture in the meat grinder or food processor to the size of lentils, and set aside. Combine the remaining one-third with half of the pork mixture, along with the egg whites and arrowroot, and pulverize in a food processor until it forms a smooth paste.

Stir all the elements together, then form a small patty and fry it to check the seasonings. Stuff the casings, then twist them at 6-inch intervals to form sausage links.

Using a skewer, puncture each link 4 or 5 times. To cook, poach the sausages in barely simmering water for 15 to 20 minutes, or until a meat thermometer reads 150 degrees.

You can freeze them at this point. Just prior to eating, grill them over a medium fire until heated through and nicely browned. You may also skip the poaching and grill the sausages immediately after stuffing for about 15 minutes over a medium-low fire.

Thank you to Dan on DG

Cooking Time & Temperature
Poach 15-20 minutes until a meat thermometer reads 150 degrees F

Cookbook Category
Pork
Wild Game

General Cooking/Prep Method
Grind
Poach

Recipe Type - Categories
Sausage Making

Extra Features of Recipe
Difficulty Level-Moderate

Tested & Approved Recipe
Yes!

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