Venison Sausage with Wine
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Venison Sausage with Wine
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| Servings |
| 10lbs |
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Ingredients
- 6.5lbs venison
- 1lb fatty trim from pork butt
- 1lb Fatback – Be sure to trim off any skin.
- 1.5lb bacon – Optional. If skipping, increase pork butt.
- .5cup dry red wine
- .33cup brandy
- 2tsp fresh ground black pepper – Coarse
- 2tbsp minced juniper berries
- 1tbsp minced garlic
- 1tbsp minced shallot
Rosemary (pick 1 – fresh is best )
- 1tbsp Fresh rosemary – Finely Minced
- .5tbsp dried rosemary – Rubbed or freshy ground
Salt (pick ONLY 1 – by weight is best)
- 55grams any salt – by weight
- 2ounces any salt – by wieght
- 4tbsp Morton Kosher Salt – by volume
- 3tbsp Table salt or Cannning/pickling salt – by volume
Instructions
- Cut meat and fat into sizes appropriate for the grinder
- Mix meat with all ingredients and refrigerate overnight
- Grind through 6.5mm plate (1/4″) and add any juices from the overnight container.
- Mix thoroughly
Stuffed
- stuff into medium hog casings (bratwurst size, about 32mm)
- Dry overnight in refrigerator. Use within three days, or freeze. Longest freezer life attained by freezing first, then vacuum sealing. Prick bag before thawing.
Alternative to stuffing
- Form in to patties to fry or grill, or save as bulk fresh sausage for use in recipes you think would benefit from this unique blend.
Recipe Notes
The bacon adds a subtle smoky/cured note. If smoke is not desired, substitute a like weight of salt pork.
If neither the smoke nor cured note are desired, substitute a like weight of pork butt.