Deer Sausage Recipes Homemade

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1 hours ago Ground Meat Mix for Basic Deer Sausage Ingredients 5 lbs. venison 1 lb. fresh pork fat 2-4 tablespoons salt Instructions Grind the meat and fat thoroughly, mix in salt and add one of the seasoning recipes. Knead one of the seasoning mixes listed below into meat. Keep mixture cold.

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7 hours ago To make this recipe more diet-friendly… Venison Sausage will be difficult to make healthier without changing the taste dramatically, but here are some ideas. Option 1: For a lower sodium amount, you could lessen or omit the added salt. Option …

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1 hours ago Of all my venison sausage recipes, this is the one I seem to get the most requests for. It was shared with me by my son-in-law, and is a favorite community recipe that is made into literally hundreds (if not thousands) of pounds of sausage every fall and winter. As a matter of fact, the recipe in its original form is for a 150 pound batch.

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6 hours ago In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder.

Cuisine: American
Author: Richard Deutschmann
Servings: 24-30
Category: Main-Dish
1. In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
2. Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

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2 hours ago Chop the pork fatback and meat into 2-inch pieces. Use any tough cut, such as the bottom round, neck meat, or shoulder. Mix the salt, herbs, garlic, black pepper, red pepper, …

Servings: 2.5
Category: Breakfast
1. Chop the pork fatback and meat into 2-inch pieces. Use any tough cut, such as the bottom round, neck meat, or shoulder.
2. Mix the salt, herbs, garlic, black pepper, red pepper, sugar, and cloves. Sprinkle the spices across the meat and mix thoroughly.
3. Spread the seasoned meat across a metal sheet tray or in a metal bowl. Stick it in the freezer for 30 minutes to chill. The texture should be a little crunchy, but not frozen solid.
4. Using the coarse die on your meat grinder, grind the meat into a chilled bowl (I set a smaller bowl inside of a bigger bowl containing ice). If at any point the mixture begins to smear or come out of the grinder mushy, it’s too warm. Transfer the meat back to the freezer for another 30 minutes.

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9 hours ago Homemade Venison Sausage. Making homemade venison sausage is very easy however the herbs and spices differ in my 2 recipes below dependent on your cooking process. If you plan to cold smoke your venison sausage then you …

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5 hours ago A wonderful venison sausage recipe for you to try. HOMEMADE VENISON SAUSAGE. 4 lbs ground pork 4 lbs venison, cut into 1-1/2" pieces 2 TBS sea salt 2 tsp coarse black pepper 1/4 tsp nutmeg 1/4 tsp clove 1/2 tsp Allspice 1/2 tsp garlic powder 2 TBS ground sage. Put venison through meat grinder. Mix all spices together first and add to the ground pork and ground …

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7 hours ago A Step-By-Step Guide to Making Venison Sausage From Home. In order to better illustrate the flexibility of venison as an edible protein in cookery, provided below are a trio of …

Rating: 5/5(3)
Category: Breakfast
Cuisine: American
Calories: 134 per serving
1. Dice meat into 1″ cubes, running through a grinder with a 4 mm plate.
2. Return ground meat to fridge.
3. Combine all spices together into a large bowl, ensuring that salt fully dissolves.
4. Evenly mix the seasonings with the ground meat by hand.

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Just Now On the venison, make sure the fat, ligaments and tissues are all trimmed from the meat. Grind together the venison, pork meat and onion. Do …

Rating: 5/5(1)
Category: Main Dishes
Servings: 10
1. On the venison, make sure the fat, ligaments and tissues are all trimmed from the meat. Grind together the venison, pork meat and onion. Do not use to lean a pork meat; fat is needed to keep the sausage moist when cooking.
2. Season with salt, peppers and lemon juice.
3. Chop the onion tops and add to the sausage mixture. Put into casings or fry as patties or meatballs. This freezes nicely. Use in gumbos, stews, jambalaya, rice and gravy or add sage spice in your meat mixture and use as a breakfast sausage. See this recipe on our website or cookbook: Venison Sausage Stuffed Coq au Vin (Chicken with Wine) If doing the entire ten pounds as breakfast sausage add 1/2 ounce of sage, or more or less to taste.

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6 hours ago Instructions Checklist. Step 1. Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties …

Rating: 5/5(26)
Total Time: 10 mins
Category: Breakfast And Brunch, Meat And Seafood, Bacon
Calories: 75 per serving

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5 hours ago Mom's Turkey Sausage Patties. Rating: 4.7 stars. 397. A quick and easy recipe for classic tasty breakfast sausage patties. Great with pancakes and eggs. This recipe has a mild to moderate zing. Increase cayenne and black pepper if you like more of a punch. Thyme may be substituted for sage, or use both. Close.

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Just Now Photo by Holly A. Heyser. This is a rich, country-style venison sausage recipe where the dominant spices are ground bay leaves and garlic. …

Rating: 4.6/5(11)
Category: Cured Meat
Cuisine: American
Calories: 134 per serving
1. Chop meat and fat into chunks that will for into your grinder. (Optional expert step: Mix the salt and curing salt - if using - with just the meat, grind very coarsely -- 10 mm or 12 mm plate -- and refrigerate overnight. If you don't have such a large plate, cut the meat a little finer and do the same thing. This will give you a tighter bind in the finished sausage, which is especially important, as this is a coarsely ground sausage.)
2. Take out some hog casings and set in a bowl of warm water.
3. When you are ready to grind, mix the meat and fat with all the herbs and spices. If you are using the dry milk powder, mix that in, too. I use it when I slow-smoke sausages; it helps them retain moisture and shrink less after they come out of the smoker. Make sure the meat and fat are 37°F or colder by putting the mixture in the freezer for an hour or so. Put the wine in the fridge.
4. Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a very good texture) using the coarse die (6 mm or 7 mm).

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1 hours ago Grind the meat mixture through a fine die. Using a paddle attachment on a stand mixer on a low setting (or wooden spoon), mix ground meat until incorporated. Mix in reactivated bactoferm. Mix for 1-2 minutes until the meat is tacky. Stuff into 1.5-2.5” fibrous casings- use hog rings or twine to tie off the ends.

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1 hours ago Directions. Grind up and mix the deer and pork meat together. Add in the seasoning mix and blend very thoroughly. Stuff the meat into the casings in desired lengths. Smoke the sausage at 165 degrees for 10 hrs. Remove from smoker; let …

Rating: 1/5
Calories: 4174 per serving

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4 hours ago 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. Smoking your venison sausage is the perfect way to add moisture and flavor to your …

Rating: 4/5(3)
Servings: 6
Cuisine: American
Category: <P>Sausage</P>

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8 hours ago For the Venison Summer Sausage Recipe, all you need is 7 Pounds Venison, 5 Pounds Pork Trimmings, 1 Cup Water, 5 tbsp Morton Tender, 1/3 Cup Sea Salt, 1/8 Cup Whole Mustard, 1/8 Cup Ground Black Pepper. Assemble seasonings in water and let set for 1 hour. Add to meat, mix thoroughly. Shape into flour logs and refrigerate 24 hours.

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9 hours ago Cooking Instructions. Run venison and pork back fat through a grinder with a medium die. Remember, it’s always best to grind meat when it’s kept very cold. Add spices, cure and cold beer to the meat and mix thoroughly. If using a standard stand mixer, mix the meat-spice mixture in two batches taking care to distribute spices and beer evenly

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6 hours ago How to Make Summer Sausage Homemade Recipe & Cooking . Smoked Venison Sausage Recipe Summer sausage, Venison . Venison Summer Sausage in the Oven Recipe in 2019 . Homemade Venison Jalapeno Cheese Summer Sausage Deer . Venison Summer Sausage in 2020 Summer sausage recipes . Venison Breakfast Sausage Recipe

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8 hours ago The Basics of a Good Venison Sausage Recipe . First, a good venison sausage recipe hinges on fresh ingredients and proper balance. Venison is quite lean; as a result, it …

Cuisine: American
Category: Main Course
1. Chill attachments, venison, and pork in the freezer for about an hour. Remove meat from the freezer and cut into 1-inch strips. Mix dry ingredients into the mixture, cover, and return to the freezer for about 30 minutes.
2. Meanwhile, if you are going to make link sausage soak the casings in warm water to remove the salt and soften the casings. You can run water through the casings to make sure there are no holes in them.
3. Remove equipment and ingredients from the freezer and quickly set up for grinding the meat. Add cold water to the meat and spices and mix with your hands. Place the 3/8-inch plate on the grinder and begin feeding the mixture through the feeder.
4. If you are not making link sausage, you can freeze the sausage as you would ground venison. To make the link sausage, place a casing onto the stuffer leaving 6 inches of casing for tying off. Begin stuffing the sausage into the casing leaving about 8 inches to tie of the end of the casing. If you have remaining sausage, use it as patties or ground sausage. Tie off the casing in a knot.

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1 hours ago Homemade venison smoked sausage directions. Stuff prepared sausage into 3-inch diameter fibrous casings. Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F (insert a food thermometer in the thickest part of the sausage to check internal temperature).

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2 hours ago 1 cup ice water. Grind the chilled venison and pork through the medium blade on your meat grinder. Mix all the cure and spices with the 1 cup of ice water. Pour the water/spice/cure combination into the ground sausage meat and mix it very well by hand to be sure of even distribution. Stuff the sausage immediately into 35-38mm natural hog

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3 hours ago Deer season is just around the corner, and we couldn’t be more excited for opening day to finally get here. In this article, we'll show you how we make an authentic and tangy venison summer sausage. We're going to break down the science behind flavoring and detail the spices we use. These sausages also travel well, so they're the perfect snack to take along on …

Estimated Reading Time: 8 mins

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2 hours ago Best Deer Summer Sausage Recipe sharerecipes.net. 2 hours ago Deer Summer Sausage Recipes In Smoker. 8 hours ago 9 hours ago Smoked Venison Summer Sausage Recipe, for 10 lbs (Adapted from numerous venison summer sausage recipes by Pat Thompson, 12-11-12) Ingredients: 1) 6 lbs coarse ground venison 2) 4 lbs course ground fatty pork butt/shoulder 3) …

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8 hours ago Load venison sausage mixture into sausage stuffer and tightly fill into 19 mm casings. Hang sausage in the smoker, or lay flat on racks if needed, ensuring sausage is not …

Rating: 4.9/5(7)
Total Time: 7 hrs
Category: Snack
Calories: 340 per serving
1. Grind venison and fat together through a 3/8" grinding plate.
2. Combine water, non-fat milk powder, jalapeno flakes, sugar, Worcestershire, black pepper, dry mustard, garlic powder, celery seed, salt, and pink cure. Mix to combine then pour over meat and combine further.
3. Run mixture through the 3/8" grinding plate a second time, then place in the refrigerator overnight to allow flavors to meld.
4. Preheat smoker to 130 degrees and add desired wood.

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Just Now Venison Breakfast Sausage - This venison sausage is very tasty with a great seasoning combination. The onions keep the sausage moist. - lean ground venison, small onion (grated (about 1/3 cup)), cold water, leaf marjoram (crumbled), ground allspice, ground nutmeg, cayenne pepper, salt, , Mix all ingredients together, blending well. ; Shape mixture into …

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7 hours ago We really like this recipe. If you like milder sausage cut back on the cayenne and red pepper. If you want a fattier sausage add more pork and less venison. Hope you like this …

Rating: 5/5(3)
Total Time: 35 mins
Category: Deer
Calories: 232 per serving
1. mix together all spices and vinegar.
2. add to the ground meat.
3. stuff in hog casings or freeze in bulk.

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8 hours ago Venison Andouille Sausage Andouille is a highly seasoned Cajun sausage perfect for making good use of trim and less tasty cuts. It’s also easier to make than it is to pronounce. Armed with a meat grinder and a smoker, we made ours in less than three hours (which is pretty darn good for a smoked sausage from scratch). This recipe makes 3 pounds.

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5 hours ago Deer Sausage Recipes. Here are a number of highest rated Deer Sausage Recipes pictures on internet. We identified it from trustworthy source. Its submitted by processing in the best field. We resign yourself to this nice of Deer Sausage Recipes graphic could possibly be the most trending topic when we ration it in google plus or facebook.

Brand: Deer Sausage Recipes

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4 hours ago Deer Breakfast Sausage Recipe - 9 images - venison breakfast sausage step by step homemade recipe, the best deer sausage youll ever eat recipe genius kitchen,

Brand: Deer Breakfast Sausage Recipe

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1 hours ago 8 Tablespoons unsalted butter. 1 cup buttermilk (1 cup milk + 1 Tablespoon vinegar or lemon juice) Preheat oven to 425 degrees f, mix ingredients with dough hook. Roll dough out on floured surface to 0.5″ – 1″ thick, cut biscuits with the rim of a regular mouth mason jar. Repeat until all

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6 hours ago 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

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8 hours ago Mix bacon, venison, water, and spices together in large bowl. Mix until it becomes sticky in appearance, about 1 to 1 1/2 minutes. Using a hand held or electric …

Servings: 20
Total Time: 1 min

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Just Now This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. Pro Tip: We use pork because it has a …

Rating: 5/5(5)
Estimated Reading Time: 7 mins
Category: Breakfast
Total Time: 50 mins
1. Using the medium plate on your grinder, grind your pork, and deer meat.
2. Add spices, ice water, and syrup into the meat blend.
3. Thoroughly mix all ingredients to achieve the most consistent sausage flavor possible.
4. Load the meat into the casings. Remember, you don’t want a tight fit here. Leave the casings a little loose to keep them from breaking.

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1 hours ago 5. Put your sausages in the pan and roast them for 15 minutes. Set your sausage links inside your baking pan or on the racks of your roasting pan. To help the sausages cook …

Rating: 77%(43)
Estimated Reading Time: 7 mins
Category: Sausage
1. Heat your grill to a medium temperature. If you’re using a gas or electric grill, set it to about 350 °F (177 °C). If you’re using a charcoal grill, build a low fire and wait until you can comfortably hold your hand above the grate for about 6 seconds.
2. Brush your sausages or grill gates with olive oil. To make sure your sausages don’t stick to the grill, use a basting brush to cover the links with a small amount of olive oil. If your grates are messy, oil the grill instead by dipping a paper towel in olive oil and brushing it across the grates.
3. Put your sausages on the grill. Use tongs so you don’t burn yourself. If you’re using a charcoal grill, set them next to the flame, not directly over it. Make sure the links are not touching so they can cook thoroughly.
4. Turn the links over every few minutes. After every 2 to 3 minutes, turn the sausage links over with tongs. This will keep them from burning. Shorten the amount of time if the venison starts to blacken.

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Just Now Homemade Sausage Recipes. Homemade sausages are part of a salami-maker’s repertoire; you can’t make salami if you can’t first make fresh sausages. Below are an eclectic list of homemade sausage recipes made with both wild game and domestic meats, mostly lamb and pork in that case. Photo by Hank Shaw.

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8 hours ago Deer summer sausage has become a traditional food for my hunts and for good reason. Deer summer sausage is packed with fat that you add in the mix. When coupled with …

Cuisine: American
Category: Snack
Servings: 4
Calories: 60 per serving
1. Cut your deer meat and pork fat to a size that you can feed into your meat grinder and weigh it.
2. Add all ingredients except the Fermento and water and mix well. Mixing all ingredients before grinding will help mix them into the meat as it is ground.
3. If the meat is still good and cold then feed it through the large die on your meat grinder. If the meat is not cold place it into the freezer for a few minutes to get it there.
4. Place your first run of ground deer meat and pork fat in the freezer to get it cold then run it through the small die on your meat grinder for the final grind.

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Just Now Roasted Garlic & Sage Venison Sausage — Elevated Wild. 6 hours ago 4% roasted garlic cloves (recipe below) 1% black pepper, ground. 8% ice water. 8% dry rose or red wine. Method: In a large bowl, combine all ingredients except water and wine. Grind through a medium or large die.

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7 hours ago Make this Smoked Venison Sausage Recipe in the oven or in an outdoor smoker. If making venison sausage patties: Cut off a piece of wax paper to cover a baking sheet. Pat the sausage mixture to approximately 1/2 inch thick and use a biscuit cutter or the top of a drinking glass to cut out even patties. Place patties on baking sheet.

Estimated Reading Time: 4 mins

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2 hours ago Storing Your Venison Sausage. 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 …

Cuisine: Wild Game
Category: Wild Game
Servings: 10
Total Time: 20 mins
1. In a huge bowl or plastic tub, combine all ingredients and mix well.
2. There's no clean way to do this, just get your hands in there and squish out your frustrations!.

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9 hours ago Homemade Venison Italian Sausage Recipe - Food.com new www.food.com. 7 lbs venison, course ground 3 lbs pork butt, finely ground 3 tablespoons salt 4 teaspoons ground pepper 2 teaspoons cayenne pepper 8 garlic cloves, minced 4 teaspoons onion powder 4 teaspoons marjoram 2 tablespoons paprika 2 teaspoons dried rosemary, crushed 1 teaspoon thyme 2 …

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7 hours ago Instructions. Preheat oven to 400 F. Using a stand mixer, combine all ingredients and blend until well combined. Use a cookie scoop or your hands to roll out dough into ping …

Estimated Reading Time: 3 mins
1. Preheat oven to 400 F
2. Using a stand mixer, combine all ingredients and blend until well combined
3. Use a cookie scoop or your hands to roll out dough into ping-pong sized balls and place on a greased baking sheet
4. Bake for 15-17 minutes

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Frequently Asked Questions

How do you make deer summer sausage?

How to Make Deer Summer Sausage. Combine all ingredients together making sure it is mixed well. Shape into two rolls and wrap in foil. Refrigerate for 24 hours. Take rolls out of refrigerator and place in pan, cover with water and boil for 60 minutes. Place a lid or something on top to keep the rolls submerged as they boil.

What spices are in deer sausage?

Some of the other "usual" spices in fresh pork sausage is red pepper, black pepper and sometimes cumin. The main spice associated with Italian sausage is fennel, along with red pepper, oregano, marjoram, and anise. Some of my customers have told me that they feel that basil goes great with deer sausage, fresh or smoked.

How do you cook deer smoked sausage?

Directions In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

How long to smoke deer sausage?

Smoke sausage for about 3 hours turning them every 45 minutes. After that time it is ready to eat. As long as it is fatty enough they will not dry out. We like the sausage best the next day after cooling in refrigerator over night.

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