Venison Sausage Creole Recipes

EASY SMOKED SAUSAGE CREOLE

Steps:

• Sauté onion, bell pepper and celery in oil.
• Combine all ingredients in a large saucepan.
• Bring to a boil while stirring well. Cover and simmer until liquid is absorbed, about 10-12 minutes.
• Remove from stove and let stand 5 minutes before serving.
• Variation: For a spicier Creole taste use a dash of tabasco Sauce.

HOMEMADE VENISON SAUSAGE RECIPE

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.

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.

VENISON SAUSAGE

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.

VENISON SAUSAGE & BEAN CASSEROLE

Steps:

• In a large pan, heat the oil then add the sausages, onion and carrot. Fry over a medium heat for about 5 minutes, turning the sausages to brown on each side. Add the garlic, thyme, rosemary and oregano and stir.
• Add the red wine, bay leaf, hot water and beef stock cube and simmer gently for 5-10 minutes.
• Stir in the tomato puree and beans. Cook for a further 2-3 minutes until the beans are warmed through and the carrots are cooked, then serve.