Venison sausage recipes

[womsterr]

Since I will be in the stand on Monday. My family loves backstraps any way, steak, pounded and floured, jerky, you name it.

I make a sage sausage that they love - but wonder what others ya'll make that I might try this year?

4 lbs vension

1 lb pork fatback, very well chilled

2 teaspoons ground mace

2 teaspoons rubbed sage

1 tablespoon plus 1 teaspoon kosher salt

3 cloves chopped fresh garlic (or 2 teaspoons granulated)

1 cup ice water

Trim the venison of all bloody areas and tough connective tissue, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder along with the very cold pork fatback..
Combine the spices in a small container and mix with the 1 cup of ice water.
Pour the spice and water combination into the ground venison and fat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
Once the sausage is fully mixed, either stuff it into casings ( I like large lamb casings best) or make it into patties or bulk packages.
Make sure you cool this sausage as soon as it is done. It can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.

I have been using a vacuum sealer for the last year or so, and find I can now freeze fresh sausage for up to 9 months with little or no loss of flavor or texture.

By the way, fatback is the layer of fatty meat found under the skin along the back of a pig (hence the name). If you can't find it, substitute very fatty pork shoulder or pork fat trimmings.

Much to my surprise, I am able to get pork fat trimmings at my local mega-mart. They just looked at me funny when I asked for fatback though.

 

[darrenmd]

I will have to try your recipe....I usually just use a breakfast sausage mix from Bass Pro and then I add different ingredients for different flavors.... garlic, onion, jalapeno, etc.....

 

[drewga11]

I don't have a sausage recipe, but I did find an awesome backstrap recipe.

Amount of meat used depends on amount of people you are trying to feed, no specific amount needed.

Cut backstraps into 2 inch cubes or chunks.
Put meat in large container and cover with apple cider. Refrigerate 2 hours. Pour out apple cider.
Cover meat in BBQ sauce of your choice(I use Sweet Baby Ray's). Refrigerate 2 hours.
Wrap each piece of backstrap with a single slice of thick cut bacon. Secure bacon with toothpick.
Put on grill until bacon is done.

Takes a bit of time to prep and a bit messy, but it's worth it.