After the hunting expedition, it is now time to enjoy your venison. Besides its health benefits due to the low saturated fat content, deer meat forms incredibly delicious dishes. And there are tons of ways of preparing it including making sausages.
So how do you cook deer sausages? You can choose to roast, pan-fry, boil or grill your venison sausages. For all these methods, it is just a matter of minutes and your favorite game dish will be ready.
No products found.
Now Introduction To Deer Sausage
Deer sausage is a treat for many who love game meat. This delicious delicacy combines rich flavors from wild venison. It’s often smoked or seasoned. It’s loved at barbecues and family tables. The start-from-scratch approach ensures fresh, flavorful sausage. It brings the essence of the great outdoors into your kitchen.
Origins And Popularity
Deer sausage has a robust history. It reflects a deep tradition of hunting and meat preservation. Across Europe and America, hunters made sausages from their game. They shared these with their communities. Over time, this practice has spread widely. Now, it’s a staple for many meat enthusiasts around the globe.
Health Benefits Of Venison
Deer meat, or venison, is packed with nutritional benefits. It’s low in fat and rich in protein. This makes it a healthy choice for meat lovers. Venison is also a source of essential vitamins and minerals. The table below highlights the key health benefits:
| Nutrient | Benefit |
|---|---|
| Protein | Builds muscle, repairs tissue |
| Iron | Boosts energy, prevents anemia |
| Vitamins B6 & B12 | Supports nervous system, improves mood |
| Zinc | Strengthens immune system |
Choosing deer sausage is a smart way to enjoy these benefits. It also adds variety to your diet.
Selecting The Right Cut
Embarking on the journey to cook deer sausage starts with one critical decision: Selecting the Right Cut. Mistakes here could lead to less-than-ideal results. The right cut ensures your sausage is flavorful and juicy. Ready to dive into the delicious world of homemade deer sausage? Let’s begin!
Best Cuts Of Deer For Sausage
Not all cuts of deer make for sensational sausage. You want cuts with a good balance of meat and fat. These cuts are:
- Shoulder: Rich in flavor and marbling.
- Neck: Perfect for grind, tender when slow-cooked.
- Trim: The bits from legs and backstrap, great filler.
Combining different cuts can create a complex taste. This mix is often what makes deer sausage a favorite.
Preparing Your Venison
Proper preparation sets the stage for superior sausage. Start with these steps:
- Ensure meat is clean and free of silver skin.
- Chop into small chunks that fit your grinder.
- Balance your meat-to-fat ratio for juiciness.
- Keep everything cold to prevent fat smearing.
Chilling your cuts before grinding helps maintain texture. Your aim? A consistent grind for even cooking.
Essential Tools And Ingredients
Preparing deer sausage at home can be a fun and rewarding experience. To get started, you’ll need the right tools and ingredients. Whether you’re a seasoned cook or trying this for the first time, this guide will help you gather everything necessary to make delicious deer sausage.
Sausage-Making Equipment
Let’s look at essential tools you’ll need:
- Meat Grinder – This turns your deer meat into ground meat.
- Sausage Stuffer – A device that helps fill the casing with meat.
- Sausage Casings – These are the outer coverings for your sausage.
- Mixing Bowls – You’ll need these to mix your meat and spices.
- Sharp Knife – Essential for cutting meat and preparing ingredients.
- Meat scale – To measure your ingredients accurately for consistency.
All these tools play a key role in making the perfect deer sausage.
Key Spices And Herbs
Seasoning your sausage is crucial for flavor:
| Spices & Herbs | Amount |
|---|---|
| Salt | 2 tsp per pound of meat |
| Black Pepper | 1 tsp per pound of meat |
| Garlic Powder | 1/2 tsp per pound of meat |
| Fennel Seeds | 1/2 tsp per pound of meat |
| Paprika | 1 tsp per pound of meat |
| Cayenne Pepper (Optional) | 1/4 tsp per pound of meat |
| Sage | 1/2 tsp per pound of meat |
Using these spices and herbs will enhance your deer sausage and give it a burst of flavor. Feel free to adjust the amounts based on your taste preference.
Grinding Your Venison
Preparing deer sausage starts with a critical step: grinding your venison. It’s a process that transforms gamey meat into the base for savory sausage. This section of our culinary journey will walk you through this exciting process step by step. Let’s dive into the art of venison grinding!
Cutting And Chilling Process
The first stage is prepping the deer meat. Follow these simple steps:
- Trim off unwanted fat and connective tissues.
- Cut the meat into chunks. Keep pieces small for easy grinding.
- Chill the meat. Cold meat grinds better. Aim for near-freezing temperatures.
- Freeze your grinding equipment. This keeps the meat from warming up during grinding.
Grinding Techniques
Proper grinding ensures the best texture and flavor. Here’s how:
- Select the right grinder plate size. A medium plate usually works well.
- Feed meat chunks into the grinder. Do it steadily to avoid jams.
- Grind twice for even consistency. Once with a coarse plate, then with a finer one.
- Mix in your spices and fat. Do this after the first grind. It allows for even distribution.
Making deer sausage is both an art and a science. By taking the time to grind your venison properly, you’re setting the stage for a delicious final product. Get ready to savor the results of your hard work!
Mixing And Seasoning
The art of cooking deer sausage lies in the perfect blend of meat and spices. Bringing together the rich flavors of venison and the right mix of seasonings can elevate your sausage-making experience. The ‘Mixing and Seasoning’ phase is crucial in defining the final taste and aroma of your homemade deer sausage.
Blending The Meat And Spices
Start with high-quality ground venison and ensure all meat is chilled before mixing. It helps to maintain the texture and prevents the fat from melting. Gather your spices, which might include salt, pepper, garlic powder, and sage for a classic flavor profile. Don’t be afraid to experiment with unique add-ins like crushed red pepper or fennel seeds for a personal touch.
- Chill the venison to just above freezing.
- Choose fresh spices for better aroma and flavor.
- Combine all ingredients evenly without overworking the meat.
Remember, the key is to blend ingredients until just incorporated. Over-mixing can lead to tough sausages.
Testing Flavor Before Casings
Before stuffing the sausages, it’s essential to taste the seasoned mixture. Form a small patty and cook it in a pan. Tasting allows you to adjust the seasoning levels to perfection. This step is crucial, as raw spices can taste different from cooked ones.
| Step | Action | Tip |
|---|---|---|
| 1 | Fry a small patty. | Use medium heat. |
| 2 | Taste for flavor balance. | Be mindful of salt levels. |
| 3 | Adjust spices if needed. | Spices intensify when stuffed. |
Once satisfied with the flavor, proceed to stuff the sausages with confidence. Your perfect deer sausage awaits!
Stuffing The Sausage Casings
Preparing homemade deer sausage is a tradition for many hunters and home cooks. Stuffing the sausage casings is a critical step in the process, where the blend of seasoned deer meat comes together into those succulent sausages we all love. Proper techniques ensure your sausages are just the right size, have the perfect shape, and offer that irresistible snap when bitten into. We’ll guide you through two key aspects: choosing the right casings and loading the stuffer and twisting links.
Choosing The Right Casings
Selecting proper casings is vital for mouth-watering deer sausage. Casings come in various materials like natural hog or sheep intestines, and synthetic options. Each choice has a distinct texture and diameter.
- Natural casings: Offer a traditional look and feel.
- Synthetic casings: Provide uniformity and are often easier to handle.
For authentic deer sausages, many prefer natural casings. They should be fresh, pliable, and without any tears. Soak them in water to make them more flexible before use.
Loading The Stuffer And Twisting Links
Once casings are prepped, it’s time for loading the stuffer. Start by mounting the stuffer to a sturdy surface. Fill its canister with ground deer meat. Air pockets are the enemy; ensure all air is expelled from the meat mixture and the stuffer.
| Step | Action |
|---|---|
| 1 | Secure the casing on the stuffer nozzle. |
| 2 | Fill casing, supporting it with one hand to control the filling. |
| 3 | Pause to release air pockets, if needed. |
| 4 | Continue until you have your desired sausage length. |
To twist links, hold the filled casing and pinch at your preferred link length. Twist the sausage link several times in one direction. Move down the casing and repeat, twisting the next link in the opposite direction. This method prevents the twists from unraveling.
Remember to keep a consistent rhythm and pressure to form evenly sized sausages. The final product should boast an even fill, free of air pockets, with tightly twisted links for that perfect presentation.
Cooking Methods For Deer Sausage
Pan-Frying For Optimal Flavor
Pan-frying deer sausage is a classic choice for those seeking a crispy, flavorful crust. Follow these easy steps:
- Preheat your pan to medium heat with a splash of oil.
- Add the sausages and cook for 5-6 minutes, turning occasionally.
- Reduce heat if the sausage browns too quickly.
- Cook until the internal temperature reaches 160°F.
For extra taste, throw in some onions or peppers in the last few minutes.
Grilling Techniques
Grilling deer sausage brings out a smoky flavor that’s hard to resist. To grill perfectly:
- Preheat your grill to medium-high heat.
- Place sausages directly on the grill.
- Cook for 10-12 minutes, rotating to brown all sides.
- Avoid piercing sausages to retain juices.
Use a meat thermometer to ensure sausages are cooked to 160°F.
Oven Roasting
Oven roasting is a hands-off approach that yields evenly cooked sausage. Simply:
- Preheat your oven to 375°F.
- Arrange sausages on a baking tray.
- Poke a few holes in each sausage to prevent bursting.
- Bake for 20-25 minutes, turning halfway through.
Use a meat thermometer to check for doneness without cutting into the sausage.
Serving Suggestions
Once you’ve mastered the art of cooking deer sausage, the real fun begins with serving it. A great dish is as much about the taste as it is the presentation. Let’s explore some irresistible ways to serve deer sausage that will have everyone asking for seconds.
Pairing With Sides
Deer sausage shines with the right sides. Consider flavors that complement its rich taste.
- Sautéed vegetables: Try bell peppers and onions for a pop of color and sweetness.
- Mashed potatoes: A creamy texture pairs excellently with the sausage’s robust flavor.
- Grilled corn: Adds a smokey touch that’s perfect for wild game.
- Berry salad: Berries can cut through the gaminess and refresh the palate.
Presentation Tips
To turn heads with your dish, consider these presentation tips.
- Slice the sausage at an angle for an elegant look.
- Use fresh herbs like rosemary as garnish for color and aroma.
- Opt for colorful plates to contrast the rich color of the sausage.
- Arrange your sides with symmetry to please the eye.
With these tips, your deer sausage will not only taste great but also look stunning on the plate.
Another way How To Prepare Deer Sausages
To get the best taste, make and refrigerate the sausages for at least one day before cooking.
What do you need?
To make about 10 deer sausages, you need 2.5 pounds of boneless deer meat, pork fat, and spices like ground cloves, juniper berries, allspice, and pepper depending on your preference.
Preparing deer sausage for cooking
Using a sharp knife, trim off all cartilage, membranes, tendons, and nerves from the meat. Remove even the smallest bone particles. Now chop the venison into cubes of about 1inches.
Place the meat cubes in a bowl and add all the ingredients including pork fat. You can add some salt if you don’t mind.
Using the sausage stuffer, transfer the bowl contents to a meat grinder and blend until you get the desired texture. Repeat the process with the remaining venison then mix the two batches in a bowl using your hands. You can also use a food processor to prepare your sausages. However, a deer meat grinder is the best way to grind deer meat.
Now fill the sausage casings with the mixture. (Ensure you follow the manufacturer’s guidelines for filling the casings). You will make about 10 sausages that are between 5-6 inches long.
Lastly, wrap the sausages using a plastic bag and refrigerate for a day as you get ready to cook.
How to cook deer sausages
There are several methods of cooking venison sausages and here we discuss four of them.
Basic cooking/ Boiling
Choose a saucepan that can accommodate all your sausages. Fill it with water to the halfway mark and heat over medium heat. This should give a low boil. Remove the sausages from the fridge and use a toothpick to pierce the casings four times in different sites. Piercing prevents the sausages from bursting as you cook.
Gently place the pierced sausages in the saucepan with low-boiling water. To prevent overcooking and subsequent toughening of the sausages, adjust the heat appropriately so that the water simmers lightly.
10 minutes of simmering is enough to cook your deer sausages. However, the time may vary depending on the sausage thickness. Inserting an instant-read thermometer into the sausage is a more accurate way of determining if your dish is ready.
If you get an internal temperature of about 1600 F shows that the sausages are cooked. Now turn off the heat and drain the water. Your dish is ready to serve.
How to cook grilled deer sausage
To cook grilled venison sausage, you need sausage links, olive oil, grill (electric, charcoal, or gas grill), and a brush.
Five steps for grilling deer sausages:
1. Set the grill temperature at medium heat
A gas or electric grill gives you more control over the temperature settings. You achieve medium heat by setting the temperature at 177 degrees Celsius or 3500 F. With a charcoal grill, a low fire for a few seconds is enough to provide the required amount of heat.
2. Brush the grill gates and sausage with olive oil
Using the brush, apply the olive oil to the sausages and the grill gates. This prevents the sticking of sausages on the grill as they cook.
3. Place the deer sausage links on the grill
Use tongs to place the sausages onto the grill. To cook uniformly without burning, keep turning over the sausage links at the interval of about 1 minute.
4. Check the internal temperature
After about 15 minutes of grilling, use an instant-read kitchen thermometer to check the internal temperature of the sausages. A reading of approximately 160 degrees Fahrenheit is an indicator that your sausages are well-cooked.
5. Prepare to serve
Turn off the grill and remove the sausages. Allow some time for the sausages to cool down and serve while warm.
How to cook deer sausage using the pan-frying method
If you want a savory flavor, try this recipe for pan-frying your venison sausages.
What do you need?
Deer sausage links, olive oil, bell pepper, and sliced onions are the ingredients you need. Other items necessary for sausage pan-frying include a burner, tongs, and a skillet.
Steps of pan-frying deer sausage
- Place the skillet on the burner and set it to medium heat. Warm the frying pan for about 15 minutes then pour two spoonfuls of the olive oil. Wait for the oil to sizzle.
- Now put the sausage links into the sizzling oil and shake the pan for the oil to coat all the sides of the pan and the sausages. This will prevent the sticking of the sausage to the pan.
- Use the tongs to turn the sausages after every few minutes to promote uniform cooking and avoid burning. When the sausage coating begins to change color by darkening, turn them more frequently.
- The sausages will be ready in about 10-15 minutes but to be sure, use the kitchen thermometer to confirm their internal temperature. A reading of about 710 Celsius or equivalent confirms that the sausages are ready and you can remove them from the pan.
- In a separate pan, add about 40ml of olive oil and allow to heat. Add your sliced onions and bell pepper to the pan. Sauté these vegetables to a soft texture.
- Serve by placing a bed of the vegetables, pepper, and onions, on a plate and putting the sausages on top. An alternative is to slice the sausages into 1-inch cuts and mix them with the pepper and onions. You can take the pan-fried sausages with bread.
How to roast deer sausages
What do you need to cook roasted deer sausages?
The following ingredients will be useful in preparing roasted venison sausage: deer sausage links, butter, and some onion or bell pepper if you wish. For the cookers, you will need an oven and roasting pan.
Steps of preparing roasted venison sausage
First, preheat the oven to 177 degrees Celsius or its equivalent.
Cover the rack with a non-stick spray. If you are using a baking pan, you need to coat the bottom with a cooking spray to prevent stickiness.
Add oil to the roasting pan to cover the whole bottom surface. Chop the onions and bell pepper and place them on the pan with oil.
Using a brush, coat the sausage links with butter for a juicier taste. Transfer the sausage links to the roasting pan and ensure they do not come into contact with each other. Proper spacing making cooking better and easier.
Reset the oven heat to medium and roast your deer sausages for 10-15 minutes. Turn them over and cook for another 15 minutes before checking the internal temperature using a food thermometer.
A reading of 160 degrees Fahrenheit suffices to remove the sausages from the pan as they will be cooked.
Storage And Preservation
Storing deer sausage properly means enjoying its rich, wild flavor for months. Learn the right way to keep deer sausage fresh and ready for your next feast.
Refrigeration Best Practices
Keep deer sausage at its best by following these refrigeration tips:
- Set your fridge below 40°F (4°C).
- Store sausages in the coldest part of your fridge.
- Wrap sausages in butcher paper or place them in an airtight container.
- Consume refrigerated sausage within two weeks.
Freezing And Vacuum Sealing
For long-term storage, nothing beats freezing deer sausage. Here’s how:
- Pre-cool sausages in the fridge before freezing.
- Wrap individual sausages tightly in cling film or foil.
- Place wrapped sausages in a freezer bag or use a vacuum sealer.
- Label bags with the date of freezing.
- Freeze at 0°F (-18°C) or lower.
- Thaw in the fridge overnight when ready to use.
Properly vacuum-sealed and frozen, deer sausages can last up to 1-2 years.
Troubleshooting Common Issues
Cooking deer sausage is an art that requires attention to detail. Even the most seasoned cooks can run into a few issues. But don’t let these challenges deter you. In this section, we’ll guide you through overcoming common hurdles without breaking a sweat.
Avoiding Burst Casings
Deer sausage casings can burst if mishandled. To keep casings intact:
- Do not overstuff. Give the meat space to expand.
- Cook on low heat; high temperatures increase bursting risk.
- Prick air pockets. Use a needle to release trapped air.
- Rotate regularly. This prevents casings from sticking and tearing.
Ensuring Even Cooking
To make sure your deer sausage cooks through:
- Use a meat thermometer. Aim for an internal temperature of 160°F.
- Cook in batches if needed. Crowding the pan leads to uneven cooking.
- Turn sausages frequently. This promotes an even cook on all sides.
- Consider poaching before grilling. It helps cook the sausage evenly.
Exploring Variations
Cooking deer sausage is an adventure in flavors. From your kitchen, travel the world with spices and techniques. Let’s dive into how to bring out the best in your game meat.
Regional Flavor Twists
Every region adds a unique touch to deer sausage.
- Italian Style: Enhance with garlic, fennel, and red pepper flakes.
- Cajun Kick: Mix in cayenne, paprika, and onion powder for heat.
- German Tradition: Marjoram and mustard seed for a classic taste.
- Scandinavian Flair: Allspice and white pepper for a mild flavor.
Experimenting With Game Meat Mixes
Pair deer with other meats for exciting combos. Try these popular mixes:
| Meat Mix | Ratio | Benefits |
|---|---|---|
| Deer and Pork | 70/30 | Adds fat for juiciness and flavor. |
| Deer and Beef | 80/20 | Brings a robust, meaty taste. |
| Deer and Bacon | 75/25 | Introduces a smoky, savory note. |
Frequently Asked Questions (FAQ)
What is the best way to cook deer sausage?
Whether you want to roast, pan-fry, or grill, the best way to cook sausages is to turn them after every few minutes to ensure they cook uniformly. Keeping the heat low-medium also ensures the links brown well.
How do you cook raw deer sausage?
Depending on your taste preference, you can cook raw deer sausage by broiling, roasting, grilling, or and pan-frying. The time for cooking may vary depending on the method you choose.
How do you cook deer sausage on a stovetop?
Cooking deer sausage on a stovetop is no different from using other heat sources. Heat the skillet over the stove for about 10-15 seconds, and add olive oil to the pan. Place your sausage links on the pan and cook as described above.
How long do you cook fresh deer sausage?
The duration of baking fresh deer sausages varies with the size of the links. When cooking in the oven at 300-3250 F, your sausages will be ready in 25-35 minutes. An instant-read kitchen thermometer will help you determine how long to cook your sausages by measuring the internal temperature. With an internal temperature of 1600 F, you can stop cooking.
What temperature does venison sausage need to be cooked?
When properly cooked, except with boiling, the coating of the deer sausages ought to be golden brown or dark brown and firm. Before removing the links from the pan, check the internal temperature using a food thermometer. A reading of 71 degrees Celsius or its equivalent of 160 degrees Fahrenheit shows that your sausage is well cooked.
Can you cook deer sausage frozen?
Against popular belief, cooking frozen deer sausage is feasible and safe. However, it is essential to baking them properly following the manufacturer’s instructions. Generally, frozen sausages will take an additional 10 minutes to cook in comparison with chilled ones.
Can You Cook Deer Sausage From Frozen?
It’s best to thaw deer sausage in the refrigerator before cooking. Cooking from frozen is possible but requires longer cooking times and can result in unevenly cooked sausage. Thawed sausage ensures better texture and flavor when cooked.
How Long Should Deer Sausage Be Cooked?
Deer sausage typically should be cooked until it reaches an internal temperature of 160°F, which usually takes about 10-15 minutes, depending on the cooking method. Use a meat thermometer to ensure it’s fully cooked.
What Are Good Seasonings For Deer Sausage?
Season deer sausage with garlic, sage, thyme, fennel, or red pepper flakes for a flavorful kick. Combinations can vary based on personal preference, but these spices pair well with the gamey notes of deer meat.
Conclusion
Deer meat makes delicious meals and sausage is one of them. You can cook your deer sausages by either pan-frying, roasting, or grilling depending on the cooking items you have.
Also, Mastering the art of cooking deer sausage can elevate any meal with a rustic touch and deep flavor. With the simple steps outlined, you’ll confidently serve up savory goodness. Remember: spice balance, proper cooking temperatures, and patience are key. Ready to impress?
Your kitchen awaits your next culinary adventure with deer sausage!
Hi, this is Cynthia A. Rose. Welcome to my Grinder related blog. Usually, I am busy with my kitchen and cooking all day. My main desire is to create a new recipe every day. But I have to use new tools every day to create new recipes. In this blog, I will share you how to use kitchen tools properly. I will not just share cooking related equipment, I will try to review all kinds of grinders like angle grinder among you. I hope my 12 years of experience will come in handy. Thanks!