Venison Pork Sausage Recipes

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VENISON PORK SAUSAGE



Venison Pork Sausage image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 32m

Yield 8 servings

Number Of Ingredients 12

1 pound ground pork
1/2 pound ground venison
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons dried sage
1/2 teaspoon dried basil
1/2 teaspoon chili powder
1/2 teaspoon Cajun spices
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/4 teaspoon mustard (recommended: Coleman's)
1 tablespoon grapeseed oil

Steps:

  • Combine pork, venison, salt, black pepper, sage, basil, chili powder, Cajun spices, onion powder, cayenne pepper, and mustard in a large bowl and mix well. Form into patties, logs, or fill sausage casings.
  • Heat grapeseed oil over medium-high heat in a large skillet. Cook sausage until browned and cooked through.

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.

AMAZING VENISON MEATLOAF



Amazing Venison Meatloaf image

This is my own original recipe (I'm a hunter's wife) and an all-time family favorite! A super moist and flavorful meatloaf with a 'kick' using venison and pork sausage. It would also probably be good as a leftover, but none of it has ever made it to the fridge so I don't know. This is exceptional when the meatloaf is formed into patties and grilled outside instead of baked in the oven.

Provided by Anastasia Daleiden

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h25m

Yield 6

Number Of Ingredients 15

cooking spray
1 ½ pounds ground venison
½ pound pork sausage (such as Jimmy Dean®)
1 onion, chopped
2 onion sandwich buns (such as S. Rosen's®)
2 large eggs
1 ½ fluid ounces brandy (such as Christian Brothers®)
1 tablespoon bacon grease
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon red pepper flakes
½ teaspoon seasoned salt (such as LAWRY'S®)
½ teaspoon garlic and herb seasoning (such as McCormick®)
½ teaspoon finely ground black pepper
¼ teaspoon ground sage

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
  • Mix venison, pork sausage, and onion in a bowl until thoroughly combined. Run water from faucet briefly over onion buns, squeeze water out of buns, and break into small pieces. Add pieces of onion buns to meat mixture.
  • Stir eggs, brandy, bacon grease, Worcestershire sauce, thyme, red pepper flakes, seasoned salt, garlic and herb seasoning, black pepper, and sage into meat mixture. Transfer to prepared loaf pan.
  • Bake in the preheated oven until browned and the juices run clear, 60 to 70 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 343.9 calories, Carbohydrate 13.1 g, Cholesterol 165.3 mg, Fat 15.5 g, Fiber 1.3 g, Protein 31.1 g, SaturatedFat 5.6 g, Sodium 572.7 mg, Sugar 2.9 g

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