Venison Sausage Times Three


We had a great time last night getting these three kinds of sausage together. You will no doubt notice that we used no garlic nor onion (which could be added) but have found that since Will has gone on the low FODMaP diet, he is pain-free! So much experimentation was required to come up with these three final recipes. Absolutely delicious!
(the photo is of my three assistants: Will, Doug & Eva in our kitchen)


Breakfast Maple Sausage
1 1/2 pounds ground venison
1 1/2 pounds ground pork
1 1/2 Tbsp kosher salt
1/4 cup fresh chopped sage
1 tsp dry mustard
3/4 tsp freshly ground black pepper
1/4 cup maple syrup
2 Tbsp soymilk
English Bangers
1 1/4 lb ground venison
1 1/4 lb ground pork
2/3 cup gluten-free bread crumbs
1 Tbsp course salt
3/4 tsp black pepper
3/4 tsp cayenne pepper
1/4 tsp mace
1/4 tsp nutmeg
1 tsp fresh thyme
1 tsp fresh marjoram
1/4 cup fresh sage chopped
3 eggs
Sun Dried Tomatoes Sausage
2 lbs ground pork
2 lbs ground venison
1/2 lb soy mozzarella, cut into ¼” cubes
1 bunch cilantro, finely chopped
6 – 7 oz soft-dried tomatoes in oil, coarsely chopped
1 Tbsp dried basil
1 Tbsp coarse black pepper
1 Tbsp coarse salt
1 Tbsp ground coriander
3/4 cup white wine

In each recipe, mix the ingredients, put through a sausage maker into casings, or make into patties.

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