Homemade Venison Italian Sausage Recipes

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HOMEMADE VENISON ITALIAN SAUSAGE



Homemade Venison Italian Sausage image

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 as much as we do.

Provided by Dixie from Kansas

Categories     Deer

Time 35m

Yield 10 pounds, 30 serving(s)

Number Of Ingredients 13

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 teaspoons red pepper flakes
1/4 cup red wine vinegar

Steps:

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

HOT ITALIAN SAUSAGE "VENISON"



Hot Italian Sausage

I am always looking for new things to do with my deer meat. I found a Hot Italian Sausage recipe and altered it for venison. You can use it in any recipe that calls for hot Italian Sausage. It will give your pasta that little extra kick.

Provided by Chef Kirk T

Categories     Deer

Time 40m

Yield 4 pounds, 16 serving(s)

Number Of Ingredients 9

2 lbs ground venison
2 lbs ground pork
3 1/2 teaspoons garlic, minced
4 1/2 teaspoons salt
7 teaspoons fennel seeds
1 1/4 teaspoons cayenne pepper
3 1/4 teaspoons red pepper flakes
7 teaspoons ground black pepper
1/4 cup cold water

Steps:

  • Mix meats together.
  • In a seperate container mix dry ingredients thoroughly.
  • Combine meat and spices, mix thoroughly.
  • Add water.
  • Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
  • Can be stuffed into Medium Casings or used in bulk form depending on your recipe.

VENISON HOT ITALIAN SAUSAGE



Venison Hot Italian Sausage image

got bored and looking for an italian sausage recipe to tryout with ground venison...I found this one on The Cavewoman Cafe... its delish.. We love Italian Sausage.. this one is a winner...Thanks Ziabaki now I did omit the nutmeg and reduced the crushed red pepper to 1 teaspoon .. it was just spicy enough for us...and touch...

Provided by sharon cowles

Categories     Wild Game

Time 1h

Number Of Ingredients 9

5 pounds of ground venison
10 cloves of garlic, minced
1 tablespoon of salt
2 teaspoons of crushed red pepper
2 teaspoons of fennel, crushed slightly
2 teaspoon of thyme
2 teaspoons of basil
2 teaspoons of fresh cracked black pepper
½ teaspoon of nutmeg

Steps:

  • 1. Get out a really BIG bowl for this batch. Place the meat in the bowl and make a well in the center of the meat. Add all the spices in the well and then get your hands in there and mix mix mix. Fry up a little bit and taste, then adjust your seasonings accordingly

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