Spiced Deer Sausage
The addition of spice and wine make this spiced deer sausage something special. This is no run of the mill venison summer sausage. It's got some really nice flavors going on in the background. Try it!
Spices 'n Wine Spiced Venison Sausage
This recipe will give you a lot to eat...or to share with your friends. This sausage is best if smoked, but it can be cooked in the oven in a pinch. You'll need...
- 7 pounds ground venison
- 3 pounds pork fat, ground
- 1-1/2 cups Burgundy wine
- 1/2 cup, minus 1 tablespoon Morton Tender Quick
- 1/4 cup sugar
- 1/4 cup mustard seeds
- 2 tablespoons onion powder
- 1 tablespoon coriander
- 1 tablespoon fresh ginger, minced
- 1 teaspoon nutmeg, freshly grated
- 1 tablespoon garlic powder
- 1 tablespoon coarse ground black pepper
Combine the venison, pork fat and Tender Quick, mixing thoroughly for 5 minutes. Keep refrigerated in a covered container for 3 days, mixing twice a day.
On the fourth day, mix the remaining ingredients into the wine, and mix that into the meat. Thoroughly. Stuff into casings and smoke at 160F with hickory for four hours. Raise the temperature to 180F and continue smoking until the meat reaches 155F. Cool, refrigerate for 24 hours, and serve.
The spicy flavor of this summer sausage is complemented nicely by the hickory smoke aroma. Like I said, this one is something special.Return to Top of
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