Wildwurst Venison Sausages

We wanted to create a sausage recipe with the flavour of Bratwurst without the beer. Not too mild, not too salty, this has a great rounded flavour.
With venison from Texada Island, pork from Wolfson Creek Farms and turkey broth from a bird that was raised in Wildwood, how can you go wrong? This was just a delicious recipe!

4 lbs venison
2 lbs pork fat
2 eggs
1 cup broth
1 Tbsp cider vinegar
1 1/2 tsp ground black pepper
1 tsp cayenne pepper
1 tsp Hungarian paprika
1/2 tsp nutmeg
1 Tbsp dry mustard
1 Tbsp smoked coriander
1 tsp crumbled sage
1 Tbsp salt
2 tsp golden yellow sugar

Be safe. When making ground meat, keep everything as cold as possible. I set the bowls on big soft ice-packs while I worked.
Cut the meat and fat into 1 - 2 inch pieces. Grind using 1/4" grinding plate, or pulse in your food processor in small batches. (I means SMALL)
Beat the eggs with the broth and add the seasonings. Blend VERY well with the ground meat.
Test a small amount for seasonings by making tiny sausage paddies and frying in a hot pan. Adjust to suit your tastes.
Cover and refrigerate the sausage meat for a couple hours or overnight.
Stuff sausage casings or wrap in 3/4 - 1 lb packages. Double wrap, label and freeze.

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