Why You’ll Love This Venison Sausage Recipe
If you’re looking for a flavorful twist on traditional sausage, you’ll absolutely love this venison sausage recipe. The rich, gamey flavor of venison paired with the smoky goodness of bacon creates a mouthwatering combination that’s hard to resist.
I find it’s perfect for grilling or frying, making any meal feel special. Plus, the blend of spices adds warmth and depth, elevating the whole dish.
What really excites me is how versatile it is; whether you’re serving it at a barbecue or enjoying it for breakfast, this sausage never disappoints. Trust me, once you try it, you’ll crave it again and again!
Ingredients of Venison Sausage
When it comes to making delicious venison sausage, having the right ingredients is key. It’s not just about the venison; it’s about all those wonderful flavors that come together to make something truly special. If you’ve ever had a craving for a hearty, savory sausage, you’re in for a treat with this recipe.
The combination of venison and bacon creates a rich, smoky flavor that’s hard to beat. Plus, the spices bring everything to life, giving each bite just the right kick. Ready to plunge into the specifics? Let’s take a look at what you’ll need to whip up this fantastic sausage.
Ingredients for Venison Sausage:
- 6 lbs venison
- 3 lbs bacon, ends and pieces
- 1/4 cup sage
- 2 tablespoons cracked peppercorns
- 2 cloves garlic, minced
- 2 tablespoons ground cloves
- 2 tablespoons seasoning salt
- 3 tablespoons crushed red pepper flakes
- 2 teaspoons nutmeg
- 1 tablespoon Worcestershire sauce
Now, before you rush off to the grocery store, let’s chat about a couple of things. First, the quality of your venison really matters. If you have access to fresh, well-cared-for venison, you’re already ahead of the game.
And don’t skimp on the bacon—using ends and pieces can be a budget-friendly way to add that necessary fat and flavor. If you’re feeling adventurous, consider experimenting with some additional spices or herbs that you love. Maybe a hint of rosemary or a dash of cayenne for extra heat?
The beauty of this recipe is that it’s quite flexible. Just remember to keep the balance of flavors in mind while you’re throwing in your own twist. Happy cooking!
How to Make Venison Sausage
Making venison sausage is a bit of an adventure, but trust me, it’s totally worth it. First things first, you’ll want to start with 6 lbs of venison. If you’re lucky enough to have a meat grinder, you’re in for a treat. Grind the venison twice to get that perfect texture. If you don’t have a grinder, don’t panic—just ask your local butcher to do it for you.
Once your venison is ground, toss it into a big mixing bowl. The bigger, the better—trust me, you’ll need the space. Now, let’s add the magic. You’re going to mix in 3 lbs of bacon ends and pieces, which adds a beautiful richness and flavor. And don’t forget the spices: 1/4 cup sage, 2 tablespoons cracked peppercorns, 2 cloves of minced garlic, 2 tablespoons ground cloves, 2 tablespoons of seasoning salt, 3 tablespoons crushed red pepper flakes, 2 teaspoons nutmeg, and 1 tablespoon Worcestershire sauce.
Now here comes the fun part: mixing! Use your hands to combine everything—it’s messy, but also kind of satisfying, like playing with dough as a kid. You want to guarantee that the spices are evenly blended throughout the mixture.
Once you’ve got everything mixed together, it’s time to shape your sausage. You can form them into patties for breakfast sandwiches or pack the mixture into casings for links. If you’re going the casing route, you’ll need about 9 feet of casings. Don’t worry if this sounds tricky; it just takes a little practice. If you don’t have casings, those patties will do just fine.
Once you’re done shaping, you can freeze the sausage or smoke it for that extra layer of flavor. Imagine biting into a smoky, savory piece of sausage—yum, right?
Venison Sausage Substitutions & Variations
After you’ve mastered the basics of making venison sausage, you might want to experiment with different flavors and ingredients.
For a twist, try swapping out the bacon for pork shoulder or adding diced jalapeños for a spicy kick. If you prefer a sweeter profile, mix in some maple syrup or brown sugar.
You can also play with herbs like thyme or rosemary instead of sage. For a smokier flavor, consider using smoked paprika.
Don’t hesitate to modify the spices to suit your taste—after all, making venison sausage is all about creating a blend that you truly enjoy!
What to Serve with Venison Sausage
Venison sausage pairs beautifully with a variety of side dishes that enhance its rich flavor.
I love serving it alongside creamy mashed potatoes or roasted root vegetables; they complement the sausage’s savory notes perfectly.
A crisp green salad with a tangy vinaigrette adds freshness and balances the meal.
If you’re in the mood for something heartier, sautéed mushrooms and onions work wonders, bringing out the sausage’s depth.
For a bit of sweetness, try some apple chutney or a fruit compote.
Each of these sides elevates the venison sausage, making for a satisfying and memorable dining experience. Enjoy!
Additional Tips & Notes
While crafting your venison sausage, remember that the quality of the ingredients plays an essential role in the final flavor. I always choose fresh herbs and spices, as they can elevate the taste greatly.
Don’t hesitate to experiment with your spice blend; adding a touch of maple syrup or mustard can create unique flavors. When mixing, I find it helps to wear gloves for better hygiene and easier cleanup.
If you’re new to sausage-making, start with small batches to perfect your technique.
Finally, be sure to let the sausage rest in the fridge overnight for the best flavor infusion!