Deer meat is a delicious and versatile protein. It can be cooked in many different ways, but one of the most popular is to make it into sausage. Sausage is a great way to use up any leftover deer meat, and it can be used in a variety of dishes, from breakfast to dinner.
If you have never made deer meat sausage before, don’t worry! It’s not as difficult as you might think. With a little preparation and the right ingredients, you can make delicious deer meat sausage at home. However, before you can make a batch of your own venison sausage, you need to decide what kind of casing you want to use. Natural casings are made from the intestines of animals, and they give sausage its traditional shape and texture. Collagen casings are made from the connective tissue of animals, and they are a good choice for beginners because they are easy to work with. In this article, you will learn the steps on how to cook deer meat sausage. You will also learn some tips that can help you make the best sausage possible.
The first step in making deer meat sausage is to grind the meat. You can do this with a meat grinder or a food processor. If you are using a meat grinder, be sure to use the coarse grinding plate. Once the meat is ground, you need to add the seasonings. The type of seasonings you use will depend on your personal preferences. However, some common seasonings for deer meat sausage include salt, pepper, garlic powder, onion powder, and sage.
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Gathering Ingredients and Equipment
Preparing delectable deer meat sausage requires meticulous ingredient selection and the right equipment. Here’s a comprehensive guide to get you started:
Ingredients:
– **Ground venison:** 10 pounds of lean, coarsely ground deer meat.
– **Pork fat:** 3 pounds of high-quality pork fatback or leaf lard, finely ground. This adds moisture and richness.
– **Seasonings:**
– Salt (1/4 cup)
– Black pepper (1/2 cup)
– Garlic powder (1/2 cup)
– Onion powder (1/4 cup)
– Paprika (1/4 cup)
– Cumin (1 tablespoon)
– Coriander (1 tablespoon)
– Red pepper flakes (1 teaspoon, optional)
– **Hog casings:** 30 feet of natural or synthetic hog casings, soaked in water for at least 30 minutes before use.
– **Ice:** Plenty of ice to keep the meat cold throughout preparation.
Equipment:
– **Meat grinder:** A sturdy meat grinder with a coarse grinding attachment.
– **Sausage stuffer:** Manual or electric sausage stuffer with different filling nozzles.
– **Stuffing horn:** A tool used to guide the sausage filling into the casings.
– **Large mixing bowl:** For combining the ingredients.
– **Thermometer:** An instant-read thermometer to ensure proper cooking temperature.
– **Smoker or oven:** For cooking the sausage.
| Ingredient | Quantity |
|---|---|
| Ground venison | 10 pounds |
| Pork fat | 3 pounds |
| Salt | 1/4 cup |
| Black pepper | 1/2 cup |
| Garlic powder | 1/2 cup |
| Onion powder | 1/4 cup |
| Paprika | 1/4 cup |
| Cumin | 1 tablespoon |
| Coriander | 1 tablespoon |
| Red pepper flakes | 1 teaspoon (optional) |
| Hog casings | 30 feet |
| Ice | Plenty |
Preparing the Venison
Venison is a lean meat that is lower in fat than beef or pork. This can make it tough if it is not cooked properly. To ensure that your venison sausage is tender and juicy, it is important to properly prepare the venison before grinding.
Step 1: Remove the fat and sinew.
The first step is to remove any excess fat and sinew from the venison. This will help to keep the sausage from being greasy and tough.
Step 2: Cut the venison into small pieces.
After the fat and sinew have been removed, the venison should be cut into small pieces. This will help it to grind evenly.
Step 3: Grind the venison.
The venison can be ground using a meat grinder or a food processor. If using a food processor, be sure to use the coarse grinding blade.
Step 4: Mix the venison with seasonings.
Once the venison has been ground, it can be mixed with seasonings of your choice. Some popular seasonings for deer sausage include salt, pepper, garlic powder, and onion powder. You can also add other spices or herbs to your liking.
Here is a table of some of the most popular seasonings for deer sausage:
| Seasoning | Amount |
|---|---|
| Salt | 1 teaspoon per pound of venison |
| Pepper | 1/2 teaspoon per pound of venison |
| Garlic powder | 1/4 teaspoon per pound of venison |
| Onion powder | 1/4 teaspoon per pound of venison |
Step 5: Stuff the sausage.
Once the venison has been seasoned, it can be stuffed into sausage casings. Sausage casings can be purchased at most grocery stores. To stuff the sausage, you will need a sausage stuffer.
Step 6: Cook the sausage.
The sausage can be cooked by smoking, grilling, or frying. The internal temperature of the sausage should reach 160 degrees Fahrenheit before it is safe to eat.
Grinding the Meat
To begin, you’ll need to grind the deer meat. You can either use a hand-crank grinder or an electric grinder. If you’re using a hand-crank grinder, be sure to secure it to a sturdy surface. If you’re using an electric grinder, follow the manufacturer’s instructions.
Choosing the Right Grind Plate
The size of the grind plate you use will determine the texture of your sausage. A finer grind will produce a smoother sausage, while a coarser grind will produce a more rustic sausage. For most deer sausage recipes, a medium grind plate is a good choice.
| Grind Size | Description |
|---|---|
| Fine | Produces a smooth, almost creamy sausage |
| Medium | Creates a sausage with a slightly coarser texture |
| Coarse | Results in a sausage with a more rustic, chunky texture |
Once you’ve chosen your grind plate, attach it to the grinder and grind the deer meat. Be sure to grind the meat in small batches to avoid overheating the grinder.
Seasoning the Sausage
Seasoning is crucial for enhancing the flavor of your deer meat sausage. Some popular spices and seasonings used for deer sausage include:
- Salt and black pepper: These are essential for basic seasoning.
- Garlic powder and onion powder: These add savory flavor and aroma.
- Dried herbs like thyme, rosemary, and sage: These impart a subtle, earthy flavor.
- Sweet spices like brown sugar or maple syrup: These add a hint of sweetness and balance out the savory spices.
| Seasoning | Amount |
|---|---|
| Salt | 1 tablespoon per pound of meat |
| Black pepper | 1/2 tablespoon per pound of meat |
| Garlic powder | 1 teaspoon per pound of meat |
| Onion powder | 1/2 teaspoon per pound of meat |
| Dried thyme | 1/4 teaspoon per pound of meat |
| Dried rosemary | 1/4 teaspoon per pound of meat |
| Dried sage | 1/8 teaspoon per pound of meat |
| Brown sugar or maple syrup (optional) | 1/4 cup per pound of meat |
You can adjust these amounts based on your personal preferences or experiment with other seasonings to create your own unique flavor profile.
When mixing the seasonings into the ground meat, use your hands to combine thoroughly. Be sure to distribute the seasonings evenly throughout the meat to ensure a consistent flavor in each link.
Stuffing the Sausage Casings
To stuff the sausage casings, first fit the prepared casing onto the stuffing tube of your sausage stuffer. If you do not have a sausage stuffer, you can use a funnel with a wide opening. Make sure the casing is secure and won’t slip off during stuffing.
Next, take a handful of ground meat and place it into the hopper of the sausage stuffer. Use the handle to push the meat down into the stuffing tube. As the meat fills the casing, gently guide it with your hands, ensuring it fills evenly and without any air pockets.
Table: Types of Sausage Casings
| Type | Diameter | Uses |
|---|---|---|
| Hog casings | 1.5-2 inches | Breakfast sausage, bratwurst, Italian sausage |
| Sheep casings | 0.5-0.75 inches | Chorizo, pepperoni, small-diameter links |
| Collagen casings | Varies | Chipolata, summer sausage, cured meats |
Continue stuffing the casing until it is full, but not overstuffed. The casing should be firm but not so tight that it could burst during cooking. Once the casing is filled, tie off the end with a butcher’s knot or a double knot.
If you are using natural casings, soak them in warm water for 15-20 minutes before stuffing. This helps to soften them and makes them easier to work with.
And there you have it! Now you know how to stuff sausage casings like a pro. So get cooking and enjoy your delicious homemade sausage.
Smoking or Curing the Sausage
There are several different methods for smoking or curing deer meat sausage, each with its own unique flavor profile. Some popular options include:
Hot Smoking
Hot smoking is a process of cooking and smoking the sausage at a high temperature, typically between 200 and 250 degrees Fahrenheit. This method produces a sausage with a smoky, cooked flavor and a firm texture.
Cold Smoking
Cold smoking is a process of smoking the sausage at a low temperature, typically between 80 and 120 degrees Fahrenheit. This method produces a sausage with a mild, smoky flavor and a soft, pliable texture.
Curing
Curing is a process of preserving the sausage by rubbing it with a mixture of salt, sugar, and spices. The sausage is then hung in a cool, dry place to allow the curing mixture to penetrate the meat. Cured sausage has a salty, tangy flavor and a firm texture.
| Method | Temperature | Flavor | Texture |
|---|---|---|---|
| Hot Smoking | 200-250°F | Smoky, cooked | Firm |
| Cold Smoking | 80-120°F | Mild, smoky | Soft, pliable |
| Curing | N/A | Salty, tangy | Firm |
Cooking the Sausage to Perfection
Grinding the Meat
Begin by grinding the deer meat into a coarse texture using a meat grinder. Remove any tendons or sinews before grinding to ensure a smooth consistency.
Mixing the Meat
Combine the ground deer meat with the seasonings of your choice. Common seasonings include salt, pepper, garlic powder, onion powder, and spices like cumin, paprika, or chili powder. Mix thoroughly to distribute the flavors.
Stuffing the Sausages
Fill sausage casings with the seasoned meat mixture. Use a sausage stuffer or a funnel attached to a kitchen syringe. Pack the meat tightly into the casings, removing any air pockets.
Linking the Sausages
Twist the stuffed casings into links of your desired size. Use butcher’s twine or plastic casing ties to secure the ends.
Smoking the Sausages
Smoke the sausages in a smoker at a temperature between 180°F and 225°F for several hours, depending on the desired result. This process imparts a smoky flavor and helps preserve the sausages.
Grilling or Pan-Frying the Sausages
After smoking, grill or pan-fry the sausages over medium heat until they reach an internal temperature of 160°F. This step seals in the juices and enhances the flavor.
Freezing and Storage
Once cooked, allow the sausages to cool completely before freezing. Store them in airtight containers in the freezer for up to 3 months. Thaw before using.
Storing and Preserving the Sausage
Once the deer meat sausage is made, it’s important to store and preserve it properly to maintain its freshness and quality. Here are some recommendations for storing and preserving deer meat sausage:
Freezing the Sausage
Freezing is the most effective way to preserve deer meat sausage for extended periods. Vacuum sealing the sausage before freezing will help prevent freezer burn and preserve its quality.
Refrigerating the Sausage
Refrigerated deer meat sausage can be stored for up to a week. Keep it tightly sealed in an airtight container or vacuum-sealed bag in the coldest part of the refrigerator.
Curing the Sausage
Curing is a method of preserving sausage by adding salt and spices. This process helps to inhibit bacteria growth and extend the shelf life of the sausage.
Smoking the Sausage
Smoking is another method of preserving sausage. The smoke helps to add flavor and create a protective barrier against bacteria.
Dehydrating the Sausage
Dehydrating deer meat sausage involves removing the moisture to create a dry, shelf-stable product. This can be done using a dehydrator or an oven.
Vacuum Sealing
Vacuum sealing is a highly effective method of preserving deer meat sausage. It removes the air from the packaging, which helps to prevent spoilage and freezer burn.
Freezing Temperatures
| Freezing Method | Temperature | Storage Time |
|---|---|---|
| General Freezer | 0°F (-18°C) | Up to 6 months |
| Deep Freezer | -10°F (-23°C) | Up to 1 year |
| Ultra-Low Freezer | -58°F (-50°C) | Indefinitely |
Troubleshooting
If your deer meat sausage is not turning out as expected, here are some common problems and solutions:
* The sausage is too dry: This can happen if the meat was too lean or if it was overcooked. Try adding some fat to the meat before grinding, or cooking it at a lower temperature for a shorter period of time.
* The sausage is too greasy: This can happen if the meat was too fatty or if it was not drained properly after grinding. Try using leaner meat, or draining the sausage thoroughly after grinding.
* The sausage is too spicy: If the sausage is too spicy for your taste, you can try adding some sugar or honey to it. You can also try using less of the spices that you originally used.
* The sausage is too bland: If the sausage is too bland for your taste, you can try adding some more spices to it. You can also try using a different type of meat, such as pork or beef.
* The sausage is not holding together: This can happen if the meat was not ground finely enough, or if there was not enough fat in the meat. Try grinding the meat more finely, or adding some fat to it.
* The sausage is too salty: If the sausage is too salty for your taste, you can try soaking it in water for a few hours before cooking it. You can also try using less salt when you are making the sausage.
* The sausage is too sour: If the sausage is too sour for your taste, you can try adding some sugar or honey to it. You can also try using less of the vinegar that you originally used.
* The sausage is too tough: If the sausage is too tough for your taste, you can try cooking it at a lower temperature for a shorter period of time. You can also try using a different type of meat, such as pork or beef.
Tips
Here are some tips for making the best deer meat sausage:
* Use high-quality meat. The better the meat, the better the sausage will be.
* Grind the meat finely. This will help the sausage to hold together and will make it more tender.
* Add some fat to the meat. This will help to keep the sausage moist and flavorful.
* Season the meat generously. The spices will help to give the sausage its flavor.
* Cook the sausage at a low temperature. This will help to prevent the sausage from drying out.
* Drain the sausage well before serving. This will help to remove any excess grease.
Prepare the Meat
First, you’ll need to trim the fat from the deer meat. Then, grind the meat using a meat grinder fitted with a medium-size die. Once the meat is ground, add it to a large bowl.
Add Seasonings
Next, add your desired seasonings to the ground meat. Some popular seasonings for deer meat sausage include salt, black pepper, garlic powder, onion powder, and sage.
Mix the Ingredients
Use your hands or a large spoon to thoroughly mix the seasonings into the ground meat. Make sure that the meat is evenly seasoned.
Stuff the Casings
If you are using natural casings, soak them in warm water for 1 hour before stuffing. Once the casings are soaked, slide them onto the sausage stuffing attachment of your meat grinder. Then, fill the casings with the seasoned deer meat.
Smoke or Cook the Sausage
Once the sausage is stuffed, you can either smoke or cook it. To smoke the sausage, hang it in a smoker and smoke it at a temperature of 180-220 degrees Fahrenheit for 3-4 hours. To cook the sausage, brown it in a skillet over medium heat.
Serve and Enjoy
Once the sausage is cooked, let it cool slightly before slicing and serving. Deer meat sausage can be enjoyed on its own, or it can be used in a variety of dishes, such as soups, stews, and casseroles.
Additional Tips
Here are a few additional tips for making delicious deer meat sausage:
- Use fresh, high-quality deer meat.
- Grind the meat twice for a finer texture.
- Experiment with different seasonings to find your favorite flavor.
- Don’t over-mix the meat, as this can make the sausage tough.
- If you are using natural casings, make sure to soak them in water before stuffing.
- Cook the sausage to an internal temperature of 160 degrees Fahrenheit.
- Enjoy your homemade deer meat sausage!
How to Cook Deer Meat Sausage
Deer meat sausage is a delicious and versatile way to enjoy wild game. It can be used in a variety of dishes, from breakfast burritos to pasta sauces. Here is a simple recipe for cooking deer meat sausage:
Ingredients:
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground deer meat, bread crumbs, Parmesan cheese, oregano, salt, and black pepper. Mix well.
3. Form the meat mixture into small patties.
4. Heat the olive oil in a large skillet over medium heat. Cook the patties for 5-7 minutes per side, or until cooked through.
5. Transfer the patties to the prepared baking sheet and bake for 10 minutes, or until heated through.
6. Serve hot with your favorite sides.
People Also Ask
Can I use ground beef instead of deer meat?
Yes, you can use ground beef instead of deer meat in this recipe. The flavor will be slightly different, but the cooking instructions will be the same.
How do I store deer meat sausage?
Deer meat sausage can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
What are some other ways to cook deer meat sausage?
Deer meat sausage can be cooked in a variety of ways, including:
