Deer Sausage Recipe
- Carbohydrate 1616.45014153852 g
- Cholesterol 0 mg
- Fat 95.6119013630529 g
- Fiber 657.44056021123 g
- Protein 271.840709017905 g
- Saturated Fat 33.765198303405 g
- Serving Size 1 1 Serving (11883g)
- Sodium 1101.35612640708 mg
- Sugar 959.009581327294 g
- Trans Fat 6.75634505304038 g
- Calories 6500 calories
Step-by-step
- Grind together the two meats, mix thoroughly.
- Add measured water.
- Mix spices thoroughly and mix well into meat mixture.
- If sausage is to be smoked, omit the liquid smoke.
- You may stuff sausage into casings, making 6-8" links, or make into patties for freezing.
- To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage.
- Boil for 15 minutes covered, then remove.
- Drain most of the fat from the pan; replace sausage and brown.
- Make gravy in pan after sausage done.
Grinding lean venison alongside pork requires careful attention to fat distribution to prevent the final links from drying out during cooking. Wild game naturally lacks the high fat content found in domestic livestock, which means supplementing the lean deer meat with fresh pork at a strict one-to-one ratio is necessary for proper binding and moisture retention. When scaling this massive twenty-pound formulation up or down for home production, maintain precise measurements of spices like nutmeg, garlic powder, and ground ginger so the assertive flavor profile remains balanced. Dried milk acts as a crucial binder in this emulsion, absorbing free moisture and keeping the ground mixture cohesive. During the initial processing phase, keep the meat temperature below 40 degrees Fahrenheit by chilling the grinder attachments and meat cubes beforehand; warm fat smears rather than grinds, ruining the required texture. Once blended, stuffing the mixture into natural casings requires even pressure to avoid air pockets that can cause splitting during the steaming stage. Simmering the links in covered water for fifteen minutes before draining the pan renders out excess moisture and cooks the interior evenly before the final browning step yields a crisp exterior crust.
