Making homemade Italian style venison sausage is not as hard as you think
Venison is a versatile meat that can easily be made into sausage. For an Italian version of venison sausage add a bit of fatty pork shoulder. The pork will tame the gaminess of the venison and give the sausage the needed fat that venison meat does not have. Add a few Italian spices and stuff into sausage casings or form into patties. Homemade Italian venison sausage is easy and relatively quick to make.
Instructions
1. Grind the venison and pork. Trim the connective tissue from the venison and pork and grind to a fine consistency. Leave the fat on the pork, it will add flavor and keep the sausage moist.
2. Combine all the spices and add the ice cold water. Mix well.
3. Add the spices and water to the ground venison and pork. Mix will with both hands for a minimum of three minutes. Be sure the meats and spices are thoroughly incorporated throughout.
4. Stuff the mixture into casings immediately. Place a casing over the the casing attachment, hold the casings loosely and begin to stuff the casing, stopping to twist every 6 inches to form sausage links.
5. Freeze the Italian venison sausage to store for up to four months. The sausage can be kept in the refrigerator for up to three days before it will start to turn rancid.
6. Shape the Italian venison sausage mixture into patties if no casing stuffing appliance is available. Place the patties on a cookie sheet and freeze for three hours. After the patties are frozen place them in freezer bags to store.
Tags: venison sausage, Italian venison, Italian venison sausage, pork will, venison pork, into patties