|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
|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|
General Cooking/Prep Method
Recipe Type - Categories
Extra Features of Recipe
Tested & Approved Recipe