Venison Sausage Recipe - NYT Cooking

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Total Time1 hourPrep Time1 hourCook Time20 minutesRating4(8)CommentsRead comments

Featured in: WELL-BRED SAUSAGES SPORT A LOWER-FAT PROFILE

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Ingredients

Yield:11 to 12 sausages

2½pounds boneless venison
1pound partly fat boneless shoulder of pork
Salt to taste, if desired
Freshly ground pepper to taste
¼teaspoon ground allspice
¼teaspoon ground cloves
2juniper berries, finely crushed or ground in a spice mill
½cup dry red wine

Add ingredients to Grocery ListIngredient Substitution GuideNutritional Information

Nutritional analysis per serving (11.5 servings)

219 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 28 grams protein; 348 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step 1
It is best to prepare these sausages at least one day in advance and refrigerate them until ready to cook.
Step 2
As carefully as possible, trim off and discard all membranes, nerves, cartilage and so on from the venison. There should be about 2 pounds of trimmed meat. Cut the venison and pork into 1-inch cubes.
Step 3
Put the cubes in a bowl and add the remaining ingredients. Blend well.
Step 4
If using a sausage stuffer, put half the mixture into the container of a food processor and blend to a hamburger-like texture. Repeat with the remaining meat and combine the two batches. Blend well with the fingers. Follow the manufacturer's instructions for filling the sausage casings. If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings. When the filling has been added, pinch off the casing and tie a knot at each end. Tie a piece of string at 5- or 6-inch intervals. There should be 11 or 12 sausages. Wrap the sausages in clear plastic wrap and refrigerate overnight.
Step 5
When ready to cook, cut off as many lengths of sausage as desired. Prick each sausage all over, forming pin-sized holes. Grill or broil the sausages, turning as necessary, about 15 minutes or until done. Or preheat the oven to 375 degrees. Place the sausages in a skillet and add ⅛ inch water. Bring the water to a boil and place the skillet in the oven. Bake 15 to 20 minutes, turning occasionally, until the sausages are done.

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Ratings

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This was pretty good! I added some powdered erythritol for sweetness. I made it into small breakfast sausage patties and fried it. Really makes venison taste better (I don't normally like the taste of venison).

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Recipe Tags

Project
Dry Red Wine
Pork Shoulder
Venison
Dinner
Main Course

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