Taste this to be sure it’s seasoned enough.

Best deer sausage recipe. How to use venison sausage you can use this bulk venison sausage to make sausage gravy for biscuits, or you can fry it into patties. Grind meat, or have it ground. 4 pounds venison scraps 2 pounds lean bacon 1 tablespoon kosher salt ½ tablespoon black pepper ½ tablespoon red pepper flakes 1 tablespoon minced rosemary ½ cup italian parsley ½ cup dry white wine 8 ounces (8 feet) sausage casings

Web if the meat warms up too much (over 40°f), you can end up with a grainy texture in your meat and the sausage will not bind together well. Using a grinder with a sausage stuffing attachment or a sausage maker, stuff 3″ diameter casings with seasoned meat mixture. If not, your local butcher most likely can grind it for you.

Return ground meat to fridge. Tie the ends of the casing together in a double or triple knot. Fresh sage, finely chopped 1 tbsp.

If you’re using a gas or electric grill, set it to about 350 °f (177 °c). Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes. 3 pounds total of ground venison (2lbs) and ground pork (1lb) 1 onion, minced or diced very finely 1 tablespoon sea salt 2 teaspoons dry, ground sage 1 teaspoon dry, ground mustard 3/4 t.

Sprinkle dry ingredients evenly over the meat and add the cold water. Evenly mix the seasonings with the ground meat by hand. It’s also easier to make than it is to pronounce.

Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Then, using a stand mixer or a spoon, mix the ground meat into the seasoning mixture. How to make venison sausage in 5 easy steps