Venison Reuben Sausage

[pikestabber]

Thought I'd share a little recipe I've tinkered with over the past few years. I finally have the right mix for my taste buds and I really look forward to this recipe each hunting season now.

REUBEN BULK SAUSAGE

• 1.5 lbs Venison
• 1lb bulk pork breakfast sausage*
• 1lb deli corned beef
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp  kosher salt
• 1.5 tsp of caraway seed
• 1/2 cup ice cold water
• 1.5 cup Sauer Kraut, well drained
• 8 ounces Swiss cheese (shredded is fine or hi-temp cubes work well, also)

 

Cut chilled venison into 1-2 inch cubes; grind it through the coarse plate of your meat grinder. Coarse grind corned beef. Mix pork with venison and corned beef. Combine all salt/spices with ice cold water. Pour the spice and water combination into the meat mixture, then add Sauer Kraut and Swiss. Mix thoroughly for at least 2 minutes; use your hands for mixing to assure even distribution. Freeze in bulk or as patties. Freeze or use within 3 days.

 

*For my pork, I used bulk breakfast sausage and it came out great. No reason you couldn't use any type of pork trim and coarse grind it instead, however.

 

 

REUBEN BRATWURST

Same as above but stuff into freshly rinsed hog casings while the meat is still chilled (for better flavor, let the sausages refrigerate, covered, for up to 24 hours before cooking/freezing).

 

To be sure, the acidity in the kraut gives this a...dare I say...not super pleasant aroma when in the raw, but I guarantee you will love this after it cooks if you are a Reuben fan!

[ThunderLund78]

YES! YES! YES!

This is on the list!  Thanks Pikestabber!  And a good small recipe - as I doubt any of the rest of my family would touch it.  More for me!

[reinhard1]

That does look like a good recipe!!!  I'll have to try that.  The pork sausage does give it additional flavor so I would stick to that as part of the recipe.  good luck.