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I came across this earlier today, and it looked so fabulous, I wanted to share it with you this afternoon. It was supposed to be Venison Bolognese' turn, but that can hold until tomorrow! I don't want to lose hold of this one! The recipe that goes with the picture came from Misshomemade.com, but I've added my own personal Garden Gate touch to it.
Our whole family loves sausage! Brats, Italian Sausage, Smoky Polish Sausage...Andouille...I've not met many that I didn't thoroughly enjoy! I was fortunate, a couple of years ago, to receive a meat grinder & sausage maker attachment for my Kitchen Aid mixer...I do love that mixer! It can do so many things! Anyway, I've tried out many delicious combinations for pork sausages, from breakfast sausage, to Italian, and Merguez...each has their own special seasoning blend, and their own spectacular flavor!
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Well, I don't have any more venison to do this with, but I want to pass it along, so the pics are web images...I'm adding my own tips as we roll along! We start with 2# of venison 'chuck' and 2# of good fatty pork butt. Venison is so lean, it truly needs the fat to be added. Pork is the best source, the butt roast/shoulder, to be exact. Lots of fabulously flavored fat in there! To these, we'll need to add a large onion that's been grated or, at least, very finely minced. Save the onion juice to go in, too! Tears, be damned...we've got sausage to make! A couple of cloves of garlic, finely grated will be a great flavor booster, and then the herbs and spices...1/2 tablespoon of brown sugar, a tablespoon of kosher salt, a teaspoon of coarse ground fresh black pepper, 3/4 teaspoon of ground sage, 1/2 teaspoon of fennel seed, a half teaspoon of cayenne or crushed red pepper flakes...both if you're feeling extra spicy! Add these spices into 2/3 cup of beer, dark or light. Add a shot of brandy if if moves you!
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Toss small batches of the cubed meat into the marinade to be sure every bit of every piece gets coated. Then put it all in a big baggie and let it chill for several hours. Cold meat is easier to grind than room temperature meat. I'll often tuck the meat into the freezer for a bit, just before grinding...it keeps the grind neater, so it's not like the machine is tearing it to shreds.
Do the first grind on the large setting, toss with any remaining herbs and do a second grind on the lower setting. Switch to your sausage stuffer attachment, apply your well soaked casing...and stuff it. If you don't have a grinder, you can do this with already ground venison from your butcher and freshly ground pork.
web image
And, if you don't have casings, you can roll your own in plastic wrap. Roll tightly and twist the ends to seal and secure. Simmer these or your regular cased Brats gently in a bottle or so of a nice lager...serve with sauteed onions if it pleases you! And some nice, sharp coarse grain mustard! Just cover and let cook for 15 to 20 minutes, or until the sausages reach 165F internal temperature. Let rest before unwrapping, or store wrapped for later.
We also picked up a couple of variations, to keep it real interesting! Replace the beer with wine ...or even milk! Add a finely minced jalapeno and a cup of cheddar cheese to the final grind for a Cheddar Jalapeno Venison BratHope you get a chance to try this out, if you've got some venison in your freezer that hasn't yet been opted out. I'll have to wait for the next hunter to come through! Or just do it all with pork...hmmm, temptation!
Until next time, my friends, everybody Steem on!