Cheffery: Venison Sausage.

[Nodak7mm]

Cheffery,

Noted your basic cajun sausage recipe in a previous post. Do you have any more "fresh" (no smoke) venison sausage recipes to share? I love to get a chaurice or an andoulle or figure out how to adapt a santa fe chicken w/tequilla recipe to venison.

Just wondering, thanks for your time.

Rod

[Tom Linderholm]

Nodak, Sorry for the lapse of time on the response its been a crankin week at the restaurant.

I have looked up a pretty basic Andoullie recipe and made some changes to adapt it to lean Game such as Venison or Elk:

Andouille Sausage Recipe

3.5LB Venison or Elk trimmed of tough connective tissue and cut into 2 inch cubes combined with 1.5LB Bulk Pork Fat.

Combine the following in a bowl:

2 tsp of Cayenne or to taste

1 Tbsp Paprika

1/4 Cup Chopped Fresh Garlic

1/8 Cup Fresh Ground Black Pepper

3 Tbsp Kosher Salt

1 tsp Fresh Thyme

1 tsp Crushed Red Pepper

1/2 Cup Ice Water

Toss this mixture with the meat, making sure it is well coated. Cover tightly with plastic wrap and refrigerate for 1-2 days.

Chop half of the meat into 1/4 inch pieces and grind the other half with a coarse grinding plate. This will give your Sausage some texture.

Mix the two together with:

1/8 Cup Non-Fat Powdered Milk (this is a binder)

Stuff the sausage into prepared Hog Casings

As for the Chaurice, the Cajun Sausage Recipe would be very close to what you are looking for. Give it a try.

[Nodak7mm]

Cheffery,

Thank you very much for that recipe and other words of advice, much appreciated. Looking forwards to trying those recipes..

Rod