Savory Homemade Venison Italian Sausage
This Savory Homemade Venison Italian Sausage recipe combines the rich flavors of venison and pork to create a deliciously robust sausage that is perfect for grilling, frying, or adding to your favorite dishes. With a balance of spices that can be adjusted to suit your taste, this recipe allows you to customize the heat level by altering the cayenne and red pepper flakes. Whether you enjoy the bold flavors of garlic and herbs or prefer a milder option, this sausage will surely become a favorite at your table. Ideal for large gatherings, this recipe yields 10 pounds of homemade sausage, ensuring plenty for everyone or leftovers to enjoy later. Perfect for pasta dishes, sandwiches, or as a standalone meal, this sausage is versatile and packed with flavor. Enjoy a taste of rustic Italian cuisine right at home!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Venison
7 lbs (coarse ground)
Pork butt
3 lbs (finely ground)
Salt
3 tablespoons
Ground pepper
4 teaspoons
Cayenne pepper
2 teaspoons
Garlic cloves
8 (minced)
Onion powder
4 teaspoons
Marjoram
4 teaspoons
Paprika
2 tablespoons
Dried rosemary
2 teaspoons (crushed)
Thyme
1 teaspoon
Red pepper flakes
2 teaspoons
Red wine vinegar
1/4 cup
Instructions
1
In a large mixing bowl, combine all the spices: salt, ground pepper, cayenne pepper, minced garlic, onion powder, marjoram, paprika, crushed rosemary, thyme, and red pepper flakes.
2
Gradually add the red wine vinegar to the spice mixture, stirring until fully incorporated and a paste forms.
3
In a separate bowl, combine the coarse ground venison and finely ground pork butt, mixing well to ensure even distribution.
4
Add the spice paste to the meat mixture and mix thoroughly using your hands or a meat mixer until the spices are uniformly distributed through the meat.
5
If you have casings, rinse them in cold water and soak according to the package instructions, then stuff the sausage mixture into the casings. If not, you can freeze the sausage mixture in bulk or form patties.
6
Store the stuffed sausages in the refrigerator for up to 3 days or freeze for longer storage, ensuring they are well-wrapped.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the yield of this Savory Homemade Venison Italian Sausage recipe?
This recipe yields approximately 10 pounds of homemade sausage, making it ideal for large gatherings or for stocking your freezer.
What is the ratio of venison to pork in this sausage recipe?
The recipe calls for 7 pounds of venison and 3 pounds of pork butt, providing a balanced fat content for the lean deer meat.
How should the venison and pork be prepared before mixing?
The venison should be coarse ground, while the pork butt should be finely ground for the best texture in the final sausage.
Can I adjust the spiciness of this Italian sausage?
Yes, you can easily customize the heat level by increasing or decreasing the amounts of cayenne pepper and red pepper flakes.
What liquid is used to bind the spices into a paste?
The recipe uses 1/4 cup of red wine vinegar to mix with the spices to form a flavorful paste before adding it to the meat.
How much garlic is required for this 10-pound batch?
This recipe uses 8 minced garlic cloves to provide a bold, aromatic flavor profile.
What herbs are included in the savory spice blend?
The herb blend includes marjoram, crushed dried rosemary, and thyme, along with paprika and onion powder.
Do I have to use sausage casings for this recipe?
No, casings are optional. If you don't have them, you can freeze the sausage mixture in bulk or form them into patties.
How long can I store the fresh sausage in the refrigerator?
Stuffed sausages or bulk mixture can be stored in the refrigerator for up to 3 days.
Can this venison sausage be frozen?
Yes, for longer storage, you can freeze the sausages. Ensure they are well-wrapped to maintain quality.
What are the recommended cooking methods for this sausage?
This sausage is perfect for grilling, frying in a skillet, or adding to your favorite pasta dishes and sandwiches.
How do I ensure the spices are evenly distributed?
First create a spice paste with the vinegar, then mix it thoroughly into the meat using your hands or a meat mixer until uniform.
What kind of salt and pepper should I use?
The recipe specifies 3 tablespoons of salt and 4 teaspoons of ground pepper.
How much red pepper flakes should I add for the standard recipe?
The standard recipe calls for 2 teaspoons of red pepper flakes.
Is onion powder used in this recipe?
Yes, the recipe requires 4 teaspoons of onion powder to enhance the savory flavor.
How much paprika is included in the mixture?
The recipe calls for 2 tablespoons of paprika, which adds both color and a mild earthy flavor.
What should I do with the casings before stuffing?
If using casings, rinse them in cold water and soak them according to the package instructions before stuffing.
How much cayenne pepper is in the 10-pound recipe?
The recipe uses 2 teaspoons of cayenne pepper to provide a underlying heat.
What is the quantity of dried rosemary needed?
The recipe uses 2 teaspoons of crushed dried rosemary.
Can I use this sausage in pasta?
Absolutely, the Italian flavor profile makes it ideal for pasta dishes and rustic Italian cuisine.
How much thyme is required?
The recipe calls for 1 teaspoon of thyme.
How much marjoram is used?
The recipe uses 4 teaspoons of marjoram.
What is the total number of ingredients in this recipe?
There are 13 total ingredients including the meats, spices, and liquid.
Why is pork butt used instead of other pork cuts?
Pork butt is traditionally used because it has the necessary fat content to keep the lean venison moist and flavorful.
How many teaspoons of ground pepper are added?
The recipe calls for 4 teaspoons of ground pepper.
Can I make this as a standalone meal?
Yes, it can be served as a standalone meal, especially when grilled or fried as links or patties.
What is the first step in the instructions?
The first step is to combine all the dry spices (salt, peppers, garlic, onion powder, and herbs) in a large mixing bowl.
What happens after the spice paste is made?
Once the paste is formed with vinegar, it is added to the mixed meats and worked in thoroughly by hand or mixer.
Is this a traditional Italian recipe?
It is a rustic Italian-style recipe adapted specifically for venison and pork.
How much salt is needed for 10 pounds of meat?
This recipe requires 3 tablespoons of salt for the 10-pound batch of meat.