Grit Blogs > Modern Roots

Rosemary Sage Venison Sausage

Modern RootsRosemary complements venison and eases the gamey taste while sage enhances the overall flavor of this sausage. In addition, I use un-rendered lard to create a happy, juicy, flavorful sausage that marries the ingredients nicely.

 

 

rosemary sage venison sausage

Rosemary Sage Venison Sausage

6 pounds venison, cubed and cold (got a roast
     you don't know what to do with?)
2 pounds pork fat (un-rendered lard), cubed
2 tablespoons chopped or crushed sage
2 tablespoons chopped or crushed rosemary
3 tablespoons fresh minced garlic
1/4 teaspoon cayenne pepper (does not give
     heat at this amount, just depth of flavor)
2 tablespoons + 1 teaspoon sea salt
1 tablespoon white pepper
1 cup COLD water


Mix all ingredients except the water together in a large bowl. Let sit 20 minutes.

Run through a meat grinder on the largest dial setting. I prefer the largest because mushy sausage is not as desirable. After running all the sausage mix through the grinder, place in mixer bowl. Add the 1 cup cold water and mix on low for 1 minute EXACT (I use my Kitchen Aid for this, but you can also just use a hand blender or any standing mixer). This creates a beginning emulsion and marries the flavors together.

packaged venison sausageAfter mixing, package in 1-pound 'loaves,' wrap with plastic wrap and place in freezer bags. Keeps up to 1 year.

You can also create sausage links/brats with adapter and hog intestines if you chose to from this point with this recipe.

Enjoy your healthy venison!!