Rosemary 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
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.
After 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!!
Sit in on dozens of practical workshops from the leading authorities on modern homesteading, animal husbandry, gardening, real food and more!LEARN MORE