Creole Habenero Venison Sausage Recipes

VENISON SAUSAGE CREOLE

Steps:

• Cook Sausage in skillet or dutch oven over med. heat, turning often until brown, about 10 minutes remove.
• Saute onion, garlic and green pepper in Olive Oil until tender and browned. Add tomatoes, seasonings and sauces. Blend well.
• Return sausage to skillet and bring mixture to a boil. Lower temperature.
• Simmer, covered, stirring occasionally for 15-18 or until mixture has reduced.
• Stir in cooked noodles, and serve.

CREOLE HABENERO VENISON SAUSAGE

Steps:

• Coarse grind for the pork and the venison.
• Mix seasonings with water.
• Pour in water and mix with meat.
• Let sit in refridgerator over night.
• Stuff and Smoke 3 hrs at 165.
• note: I usually freeze the links, and smoke them when before I eat them.

DEER (VENISON) SAUSAGE

Steps:

• In a large bowl thoroughly combine all ingredients, and roll into a log.
• Refrigerate at least 24 hours before use. Good for 5-6 days when refrigerated.
• Sausage can also be frozen and will be good for 3-4 months. Once thawed, refrigerate and use within 2-3 days.

HOMEMADE VENISON ITALIAN SAUSAGE

Steps:

• mix together all spices and vinegar.
• add to the ground meat.
• stuff in hog casings or freeze in bulk.

CHAURICE - CREOLE PORK SAUSAGE

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Grind the pork as finely as possible, mixing the fat and lean.
• Add seasonings and mix thoroughly.
• Add the finely minced onions, garlic and herbs to the meat, together with the allspice.
• Fill the casings and make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings).
• Fry sausage slowly in hot fat (cooking the sausages too quickly might cause the casings to burst) and garnish with parsley when done.

VENISON BREAKFAST SAUSAGE

Steps:

• Put venison through meat grinder. Mix all spices and ground pork with the ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.