Venison Sausage Recipes
There are many varieties of sausage that can be made from venison. The venison sausage recipes you'll find here include both fresh and cured types of sausage.
You can start the day off with fresh venison breakfast sausage, and then for lunch have a venison salami sandwich. A snack of deer summer sausage will get you by until the venison pepperoni pizza is served for dinner. What a day!
Venison Sausage RecipesFresh Venison Italian SausageMild Deer Italian SausageDeer Breakfast SausageLowfat Venison Breakfast SausageDeer Salami
Types of Venison SausageFresh Venison Sausage
Fresh sausage is not cooked, contains no curing salt and is meant to be eaten soon after it's made. Salt and seasonings are mixed with the ground venison, which is sometimes combined with beef or pork.
Some fresh sausage types, like Polish sausage or breakfast links are stuffed into casings. Italian sausage and breakfast sausage can be left in bulk form and shaped into patties, or cooked and crumbled for adding to sauces and gravies.
Cured Venison Sausage
Cured sausages contain a curing mixture or curing salt in addition to the salt and other seasonings. The ground meat is combined with the curing salt and allowed to rest for a period of time before the other ingredients are added.
Some styles of cured sausage are fermented, which gives a tangy taste to the meat. The acidity from the fermentation adds a tart bite and also helps to prevent spoilage.
After curing, the seasonings are added and the meat is stuffed into casings. There are different procedures for making semi-dry and dry cured sausage.
Semi-Dry Venison Sausage
Semi-dry cured sausage is slowly cooked over a period of several hours, with the final temperature reaching 150 to 160 degrees Fahrenheit, depending on the recipe. Some varieties of semi dry sausage are smoked.
Dry Venison Sausage
Dry sausage is not cooked, but is hung and dried at a controlled temperature and humidity level. The drying process can take several weeks.
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