Why You’ll Love This Venison Bratwurst Sausage Recipe
When you try this Venison Bratwurst Sausage recipe, you’ll quickly discover why it’s a favorite among meat lovers. The rich, gamey flavor of venison blends perfectly with the savory spices, creating a unique taste that’ll impress your friends and family.
I love how easy it’s to make; the process becomes a fun bonding experience, especially when you invite a friend to help with stuffing the casings. Plus, grilling these sausages brings out a smoky aroma that fills the air, making it nearly impossible to resist.
Trust me, once you taste them, you’ll be hooked on this recipe!
Ingredients of Venison Bratwurst Sausage
When it comes to making your own sausage, the ingredients can make all the difference. This Venison Bratwurst Sausage recipe combines the unique flavor of deer meat with savory pork and a delightful mix of spices. It’s a great way to impress your friends and family, and trust me, they won’t believe you made it from scratch.
Plus, there’s something incredibly satisfying about crafting your own sausages, don’t you think? It’s like saying, “Hey, I’m a chef,” while wearing your favorite apron and maybe a bit of flour on your cheek. So, let’s gather our ingredients and get ready to create something delicious!
Here’s what you’ll need for the Venison Bratwurst Sausage:
- 2 lbs ground deer meat
- 2 lbs pork butt
- 1 large onion, minced
- 1/2 teaspoon sugar
- 2 1/2 teaspoons salt
- 1 teaspoon ground allspice
- 1 teaspoon caraway seed
- 1/2 teaspoon ground sage
- 1 teaspoon marjoram
- 1 teaspoon pepper
- 2/3 cup milk
- Sausage casing, soaked in water for two hours and rinsed thoroughly
Now, let’s talk about these ingredients for a moment. The mix of venison and pork is key here. Venison is lean and packed with flavor, while the pork adds just the right amount of fat to keep the sausages juicy.
And don’t skip out on the spices; they really bring everything together. If you’re feeling adventurous, you could experiment with other herbs or even add a bit of heat with crushed red pepper flakes. Just remember to taste as you go.
The best part? You can customize it to your liking, so don’t be afraid to make this recipe your own. Just try not to eat all the raw mixture before it makes it into the casings—trust me, it’s a tempting challenge.
How to Make Venison Bratwurst Sausage
Making your own Venison Bratwurst Sausage is like starting on a culinary adventure; it’s both exciting and a little intimidating. But don’t worry, I’m here to guide you through it.
First things first, you’ll want to gather your ingredients: 2 lbs of ground deer meat, 2 lbs of ground pork butt, 1 large minced onion, and a variety of spices. You’ll also need to soak your sausage casings in water for about two hours. This step is essential, as it makes the casings pliable and ready for stuffing. It’s a bit like prepping for a big event—you want everything in order before the main event begins.
Once you have all your ingredients prepped and ready to go, it’s time to mix them together. Grab a large bowl and combine the ground deer meat and pork. Add in the minced onion, 1/2 teaspoon of sugar, 2 1/2 teaspoons of salt, 1 teaspoon of ground allspice, 1 teaspoon of caraway seed, 1/2 teaspoon of ground sage, 1 teaspoon of marjoram, 1 teaspoon of pepper, and finally, 2/3 cup of milk.
I find it’s best to get your hands in there—mix it all up thoroughly until everything is combined. Just remember to wash your hands afterward; we’re making sausage, not a new trend in hand modeling.
Now comes the fun part—stuffing the sausages. If you have a buddy to help, great. One person can manage the grinder while the other holds the casings.
Slide the end of the casing over the stuffing tube, and start grinding that delicious meat mixture into the casing. Be careful, as the casing can fill with air. If that happens, just stop and squeeze the air out gently. Fill the casing steadily, letting it coil as you go.
Once you’ve filled it, make sure to twist it in 3-4 places to create individual sausages. Tie off the end tightly, and voila, you’ve made sausage!
Now you can grill or simmer them for 20-30 minutes until they’re cooked through. Just try not to drool too much while they’re cooking; the aroma is something else.
Enjoy your homemade venison bratwurst, and maybe even share with a friend—if you can resist the temptation to keep them all for yourself.
Venison Bratwurst Sausage Substitutions & Variations
After you’ve mastered the art of making Venison Bratwurst Sausage, you might be tempted to experiment with different flavors and ingredients.
For a twist, try substituting ground turkey or chicken for the pork; it lightens the sausage while keeping it moist. Adding spices like smoked paprika or crushed red pepper can kick up the heat.
If you love herbs, consider fresh thyme or rosemary for a fragrant touch. You can even mix in shredded cheese for extra creaminess.
Don’t hesitate to tailor the recipe to your taste—after all, cooking is all about personal expression! Enjoy the journey!
What to Serve with Venison Bratwurst Sausage
A delicious plate of Venison Bratwurst Sausage deserves the perfect accompaniments to enhance its rich flavors.
I love serving it with tangy sauerkraut, which adds a delightful crunch and acidity. A side of creamy potato salad also works wonderfully, balancing the sausage’s savory notes.
When I’m feeling adventurous, I throw in some grilled peppers and onions for extra color and sweetness. Don’t forget a good mustard for dipping—its sharpness complements the sausage perfectly.
Finally, a cold beer or cider pairs beautifully, making the whole meal a hearty celebration of flavors. You’ll impress everyone at your next gathering!
Additional Tips & Notes
While preparing Venison Bratwurst Sausage can be a fun and rewarding process, there are a few tips that can elevate your results.
First, always chill your meat and equipment before grinding, as this helps with texture. I recommend mixing the spices evenly to guarantee every bite is flavorful.
If possible, use natural hog casings for a better bite. When stuffing, avoid overfilling, as this can cause burst sausages.
Finally, don’t skip the simmering step; it guarantees even cooking. For extra flavor, consider adding a splash of beer or apple cider to the mix.
Happy cooking!