No Casings Sausage For Venison Recipes

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SMOKED VENISON SAUSAGE



Smoked Venison Sausage image

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.

Provided by PS Seasoning

Categories     

Sausage

Time 1h34m

Yield 6

Number Of Ingredients 7

3 lbs. venison or other wild game meat
3 lbs. fatty pork belly or trims
4 oz. Butter Garlic Brat Seasoning
3 oz Binder Flour
1 1/4 teaspoons Pink Cure
1/2 cup water
Natural Hog Casings (32-35 mm)

Steps:

  • Cut the venison and pork belly into grinderappropriate sized pieces. Place on a tray and in the freezer for 15-20 minutes while you set up the grinder.
  • Assemble the grinder with a 3/8" plate to start and grind the meat once through the 3/8" plate.
  • Gently combine the Butter Garlic Sausage Seasoning with the once ground meat. Place back in the fridge while you reset the grinder.
  • Replace the grinder plate with a 3/16" plate and grind seasoned meat through once. 
  • Add the binder flour and pink salt to the meat block and combine well with your hands or a meat mixer.
  • Add water and mix until protein extraction starts. Prep sausage stuffer with a ¾" horn. Load stuffer with meat block, avoiding any air pockets when loading.
  • Thread sausage casings onto horn and gently begin stuffing into casings, leaving just enough give to twist them. 
  • Link off sausages and use a sausage pricker or sharop knife to remove any air pockets. 
  • Place on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors.
  • Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2" between sausages. Place in the smoker for 30 minutes.
  • Place ¼ pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Smoke for 45 minutes.
  • Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F. 
  • Take the sausages out of the smokehouse and place in an ice bath for 15-20 minutes to rapidly chill.
  • Store in vacuum packed bags for future use or grill up right away and enjoy!

Nutrition Facts : ServingSize 6

HOMEMADE VENISON SAUSAGE RECIPE



Homemade Venison Sausage Recipe image

One of the best approaches to cooking with venison is to serve it in the form of sausages; due to how lean venison is, sausages are the perfect way of pairing it with another, fattier, meat to preserve the venison. You also get the benefits of two proteins in each casing, yielding far more flavor than any one meat could offer.

Provided by cavetools

Categories     Breakfast

Number Of Ingredients 16

Venison, 4.4 lbs
Belly, pork, 4.4 lbs
Milk, powdered, 180 grams
Wine, red, chilled, 3/4 cup
Sugar, brown, soft, 3 tbsp
Salt, 2 tbsp
Powder, onion, 1.5 tbsp
Paprika, 1 tbsp
Pepper, black, 1 tbsp
Powder, Prague #1, 1.5 tsp
Pepper, cayenne, 1.5 tsp
Sage, dried, 1.5 tsp
Thyme, dried, 1.5 tsp
Powder, garlic, 3/4 tsp
Mace, 3/4 tsp
Allspice, 3/4 tsp

Steps:

  • Dice meat into 1″ cubes, running through a grinder with a 4 mm plate.
  • Return ground meat to fridge.
  • Combine all spices together into a large bowl, ensuring that salt fully dissolves.
  • Evenly mix the seasonings with the ground meat by hand.
  • This should take 5 minutes if done by hand.
  • Run your spiced sausage through the meat grinder on the 4mm plate, then transfer the grounded blend to a sausage stuffer.
  • Make traditional sausage links and store the finished pile overnight in the fridge, wrapped in paper toweling.
  • Hanging the meat allows the meat to better absorb the spices as it dries out while the papers contribute to the process by slowly drawing out moisture through the casings.
  • When you wish to cook, prep your grill with some oak or walnut wood chips and configure things for cooking with indirect heat.
  • Place sausages in a lightly oiled tray and cook at 320°F for half an hour, shaking the tray every 10 minutes.

Nutrition Facts : Calories 134 kcal, ServingSize 57 g

NO CASINGS SAUSAGE FOR VENISON



No Casings Sausage for Venison image

This is a recipe my Dad uses and my friend Doug. It can be adapted to make breakfast sausage also. It is easy to make, and make it any time of the year from frozen-thawed meat when the mood strikes the cook.

Provided by Cheri B

Categories     Deer

Time 1h20m

Yield 4 loaves, 8 serving(s)

Number Of Ingredients 11

2 lbs ground venison, burger
1 lb beef burgers or 1 lb ground buffalo meat, burger
1 lb ground pork, sausage
2 teaspoons ground black pepper
1 teaspoon white pepper
1/2 teaspoon liquid smoke
2 cups water
4 tablespoons quick cure salt
1 teaspoon garlic powder or 1 teaspoon use fresh garlic
1 teaspoon marjoram
2 tablespoons mustard seeds

Steps:

  • NOTE THE MARINATE TIME IS NOT INCLUDED IN PREP & COOKING TIME.
  • Mix together all ingredients in bowl,.
  • Cover with press and seal refrigerate for 24 hours.
  • Divide into 4 even portions, roll out into a 2 inch rolls.
  • Wrap in foil, around the meat, twist the ends.
  • Repeat with the other 3 portions.
  • Bake for 1 hour at 350°F on cookie sheet.
  • Remove from oven and let cool until you can handle them.
  • Cut and wrap to size you wish.
  • Makes 4- 1 pound loaves or 8- 1/2 lb loaves.
  • Notes: To make breakfast sausage omit beef and use pork sausage, can also use Italian breakfast sausage instead of just plain pork sausage.
  • I like more mustard seed than this recipe calls for, can also add crushed red pepper, just spice to your own likings. Servings depend on how hungry you are !

Nutrition Facts : Calories 523.4, Fat 33.9, SaturatedFat 13.6, Cholesterol 188.9, Sodium 3655.1, Carbohydrate 1.8, Fiber 0.7, Sugar 0.3, Protein 49.9

VENISON SAUSAGE



Venison Sausage image

Provided by Food Network

Categories     main-dish

Time P1DT4h

Yield 24 to 30 sausages

Number Of Ingredients 8

1/4 cup sugar
1/4 cup mustard seed
1/8 cup garlic powder
1 cup salt
1/8 cup black pepper
12 pounds pork, cubed
6 pounds venison, cubed
15 feet pork sausage casing

Steps:

  • 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.
  • Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

SIMPLE HOMEMADE VENISON SUMMER SAUSAGE RECIPE



Simple Homemade Venison Summer Sausage Recipe image

Home chefs can easily make this simple homemade venison summer sausage recipe -- without pork casings or an at-home smoker -- in the comfort of your kitchen.

Provided by Tara Rylie

Categories     snack, lunch, appetizer

Time 1h55m

Number Of Ingredients 9

1 cup cold water
2 tablespoons curing salt
2 teaspoons yellow mustard seeds
1 ½ teaspoons garlic powder
1 ½ teaspoons black pepper
1 tablespoon liquid smoke
3 pounds ground venison
1 cup shredded cheddar cheese, packed
2 large jalapeños, seeded and finely diced

Steps:

  • In a large mixing bowl, whisk together the water, curing salt, mustard seeds, garlic powder, pepper, and liquid smoke until well combined and frothy.
  • Combine the ground venison, cheddar cheese, and jalapeños by hand or in a stand mixer using a paddle attachment, mixing until everything is well blended and sticky, about 5 minutes.
  • Divide the mixture in half. Each half should be about 32 ounces. Roll each half into 2-inch-thick logs about 16 inches long.
  • Wrap the logs tightly in foil and refrigerate them for 24 hours.
  • The next day, preheat the oven to 300 F. Line a sheet pan with foil.
  • Remove the foil from the sausage logs and place the sausages on the prepared sheet pan. Bake the sausage for 1½ to 2 hours, or until the internal temperature reaches 170 F.
  • Cool he sausages on a wire rack to room temperature. Dab them with paper towel to remove excess grease.
  • Once cool, slice the sausage to your desired thickness and serve.

Nutrition Facts : Calories 30 calories, Carbohydrate 0 g carbohydrates, Cholesterol 5 mg cholesterol, Fat 1 g fat, Fiber 0 g fiber, Protein 5 g protein, SaturatedFat 0 g saturated fat, ServingSize 0 g, Sodium 59 mg, Sugar 0 g, TransFat 0 g

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