Venison Sausage Medium Hot Recipes
HOT ITALIAN SAUSAGE "VENISON"
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
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
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
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
VENISON SAUSAGE (MEDIUM - HOT)
This came from I Love New York Cooking For The Holidays. I haven't tried this, just posting for future use.
Provided by internetnut
Categories Lunch/Snacks
Time 15m
Yield 10-25 serving(s)
Number Of Ingredients 14
Steps:
- Clean and rinse large container to hold and mix 15-37 pounds of sausage. (Note:We use a large picnic cooler). Clean and rinse several baking pans and baking sheets.
- Cut venison and suet into ice-cube-size chunks and weight. Add one part suet for each two parts of venison. Grind the suet and venison intermittently. Grind again. Put ground meat into large container. Using blender or food processor, grind all seasonings into fine particles, one batch for every 5 pounds of ground meat.
- Sprinkle seasoning over ground meat and mix inches Be sure to mix thoroughly. Test for taste by forming a small amount of the mixture into a patty and fry in a skillet. Add more seasoning to taste. Roll sausage mixture into small breakfast sausage-size patties and set on baking sheets.
- Flash freeze them and then put them put them into freezer bags. Defrost the entire bag or one at a time throughout the remainder of the year.
Nutrition Facts : Calories 2488.4, Fat 225.2, SaturatedFat 123.5, Cholesterol 535.8, Sodium 1828.3, Carbohydrate 0.9, Fiber 0.6, Protein 106.3
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