Venison Sausage Recipes
Venison Sausage Recipes
Cajun Venison Andouille
Cajun Venison Andouille
Andouille is a spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig: for example, traditional French andouillette is composed primarily of the intestines and stomach. Though somewhat similar, it is not to be confused with Andouillette.
This recipe called for 3 teaspoons curing salts, which I chose to omit. I was grinding this for a friend, and he intended to freeze it in bulk one pound packages, not cold smoking. If you want to cold smoke it, add the curing salts.
9 tablespoons paprika
6 tablespoons minced garlic
6 tablespoons kosher salt
6 tablespoons sugar
3 tablespoons black pepper
6 tablespoons cayenne pepper
3 teaspoons red pepper flakes
1 1-/2 teaspoons dried thyme
3/4 teaspoon ground mace
10 pounds ground Bambi
5 pounds ground swine
1 1/2 cups water
Try and keep your meat cold at ALL times! Freeze your grinding equipment, work in small batches. Those nasty germies love to grow in warm meats!
This recipe was modified from one found in this fantastic book:
DEER BOLOGNA
60 lb. ground venison (or beef)
2 lb. Morton Tender Quick
2 lb. brown sugar
4 tbsp. ground black pepper
4 tbsp. Accent
1 tbsp. powdered (dry) mustard
2 tbsp. mace
4 c. King's syrup or corn syrup
10 to 16 oz. liquid smoke
Grind meat, then mix the dry ingredients well and grind a second time. Now mix in the liquid. The syrup may be heated a little, so it will mix better. Put it in bags and press tight so not to let any air pockets remain. Tie bags shut and hang in cool place for 24 hours. Then place bags in oven at 200 degrees for 4 hours, turning and basting with the rest of the liquid smoke. Hang up in a cool, dry place for several days. Now it is ready to eat.
DEER BOLOGNA II
15 lb. deer meat (ground up)
7 1/8 tsp. black pepper
4 oz. or 1/4 c. brown sugar
1 3/16 tsp. dry mustard, ground
Pinch garlic powder
4 tsp. coriander (ground)
1 c. + 1 tbsp. + 2 1/2 tsp. Tender Quick
Mix together above ingredients, let stand in refrigerator for 24 hours. Stuff into casings. Bake at 200 degrees for 2 hours, then turn and bake other side for 2 hours.
Need 5 casings.
Smokin' Hot Snack Sticks
3 lbs. venison (or any meat type)
3 Tbsp. Tender Quick
1 Tb. cider vinegar
1/4 c. red wine
2 tsp. powdered red pepper
1 tsp. chili powder
2 tsp. black pepper
1 tsp. red pepper flakes
1. Combine all ingredients and let sit in fridge for 24 hours.
2. Form into rolls by hand or with a jerky shooter and wrap up in foil.
3. Make a bunch of tiny holes in the foil with a fork and put sticks directly on rack to allow the grease to drain/drip off. Remember to put something under the rack to catch the grease so you won’t have a mess!
4. Bake at 300 degrees for a little over an hour, cool and enjoy!