venison and pork sausage recipe

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The Best venison and pork sausage recipe

I’ve always been fascinated by the idea of combining venison and pork to create a unique sausage recipe. As a hunter and a home cook, I’ve had the opportunity to experiment with different meat combinations, and this one has become a favorite among my family and friends. The key to this recipe is finding the right balance between the gamey flavor of the venison and the richness of the pork.

When cooked correctly, the flavors meld together in a way that’s both familiar and exotic. The process of making this sausage is relatively simple, but it does require some patience. First, you’ll need to grind the venison and pork into a fine consistency, making sure to remove any excess fat or connective tissue.

Then, you’ll mix in some seasonings and spices to give the sausage its signature flavor. This is where I like to get creative – I’ve added everything from smoked paprika to chopped fresh herbs like parsley or thyme. One of the best things about this recipe is its versatility.

You can serve it at a backyard barbecue or as part of a formal dinner party. It’s also incredibly healthy, with lean protein from the venison and fewer calories than traditional pork sausages. As for storage, I recommend keeping the sausage in an airtight container in the refrigerator for up to three days or freezing it for up to six months.

When reheating, make sure to cook it until it reaches an internal temperature of 165 degrees Fahrenheit to ensure food safety.

4.9 from 977 votes

This hearty venison and pork sausage recipe combines lean venison with flavorful pork for a delicious and healthy meal. The sausage is seasoned with herbs and spices for a rich, savory taste.

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Prep Time30 mins

Cook Time30 mins

Resting Time0 mins

Total Time1 hr

Servings: 8Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Sausage

1 lb ground venison

1 lb ground pork

1 tsp fennel seeds

1 tsp coriander seeds

1 tsp black peppercorns

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp dried thyme

1 tsp dried rosemary

1/4 cup ice water

For Serving

8 sausage buns

1 cup sauteed onions

1 cup sauteed peppers

1 cup prepared mustard

👨‍🍳Directions

1In a dry skillet, toast fennel seeds, coriander seeds, and black peppercorns over medium heat until fragrant, about 2-3 minutes.

2Remove from heat and let cool.

3Grind the spices using a spice grinder or mortar and pestle until finely ground.

4In a large mixing bowl, combine ground venison and ground pork.

5Add the ground spices, salt, garlic powder, onion powder, paprika, thyme, and rosemary.

6Mix well until all ingredients are evenly distributed.

7Using your hands, gradually add ice water to the meat mixture, mixing gently until the mixture is sticky and holds together when squeezed.

8Be careful not to overwork the meat.

9Using a sausage stuffer, stuff the sausage mixture into casings, twisting to form individual sausages.

10Make sure to leave some space at the end of each sausage to tie it off.

11In a large frying pan, cook the sausages over medium heat until browned on all sides, about 10-12 minutes.

12Reduce heat to low, cover, and let cook for an additional 10-12 minutes, or until the internal temperature reaches 160°F.

13The sausage should be firm to the touch and the juices should run clear when cut open.

14While the sausages are cooking, saute onions and peppers in a separate pan until softened and lightly browned.
Set aside.

15To serve, place each sausage in a bun and top with sauteed onions, peppers, and prepared mustard.

16Serve immediately and enjoy.

🔧Equipment

Meat grinder

Mixing bowl

Sausage stuffer

Frying pan

Spatula

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 90mg🧂Sodium: 800mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 25g

📝Notes

Tips: You can substitute ground beef for venison if venison is not available. For a spicier sausage, add red pepper flakes or cayenne pepper to the spice mixture.

Watch Video Of How Venison and Pork Sausage Recipe Works

This venison and pork sausage recipe is perfect for any occasion – whether you’re hosting a casual dinner party or looking for a hearty meal after a long day.

One thing I love about this recipe is how easy it is to scale up or down depending on your needs – whether you’re feeding a crowd or just want leftovers for lunch.

❓ Frequently Asked Questions About Venison and Pork Sausage

Q: What is the origin of this venison and pork sausage recipe?

This recipe has its roots in traditional European cuisine, where hunters would combine game meats with pork fat to create a hearty and flavorful sausage.

Q: What type of venison works best for this recipe?

I prefer using deer meat that’s been aged for at least six months, as it tends to be more tender and has a richer flavor.

Q: Can I substitute other types of meat for the venison?

While you can use other game meats like elk or buffalo, keep in mind that they may have stronger flavors that might overpower the dish.

Q: How do I know if the sausage is cooked through?

Cooking times will vary depending on your stove or grill setup, but as a general rule, you want to cook the sausage until it’s browned on both sides and reaches an internal temperature of 165 degrees Fahrenheit.

Q: Can I make this recipe in advance?

You can prepare the ingredients up to two days in advance, but assemble and cook the sausage just before serving.

Q: What are some recommended side dishes for this recipe?

I like serving roasted vegetables like Brussels sprouts or carrots alongside this sausage, as they complement each other nicely.

venison and pork sausage recipe

The Best venison and pork sausage recipe