Making smoked venison sausage is a delicious way to enjoy the flavors of venison with the smokiness of a traditional sausage. Here’s a basic recipe for smoked venison sausage:
Ingredients:
- 3 pounds of ground venison (lean cuts)
- 1 pound of fatty pork, such as pork shoulder or pork belly
- 1 tablespoon of kosher salt
- 1 tablespoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper (adjust to your preferred level of spiciness)
- Sausage casings (hog casings or collagen casings)
- Wood chips or chunks for smoking (hickory, apple, cherry, or your choice)
- Cold water for soaking casings (if using natural hog casings)
Equipment:
- Meat grinder with sausage stuffing attachment (or a standalone sausage stuffer)
- Smoker
- Thermometer
- Sausage pricker (optional)
- Butcher’s twine (for tying off individual sausages)
Instructions:
1. Prepare the Casings:
- If you’re using natural hog casings, soak them in cold water for at least 30 minutes to soften and rinse any excess salt.
2. Prepare the Meat:
- Trim the venison and pork of any tough connective tissue, and cut them into small cubes.
- In a large bowl, combine the cubed venison and pork with all the spices and seasonings. Mix well to distribute the seasonings evenly.
3. Grind the Meat:
- Using a meat grinder with a sausage stuffing attachment or a standalone sausage stuffer, grind the seasoned meat mixture through the fine grinding plate. This will help ensure a smooth texture for your sausage.
4. Stuff the Sausage Casings:
- If you’re using natural hog casings, rinse them thoroughly under cold water to remove excess salt and debris. Attach one end of the casing to the sausage stuffer nozzle.
- Carefully feed the ground meat mixture into the casings, making sure to avoid air pockets. Fill the casings evenly but not too tightly.
- Twist the filled casing into links, typically every 6-8 inches, and tie off the ends with butcher’s twine.
5. Let the Sausages Rest:
- Allow the stuffed sausages to rest in the refrigerator for at least a few hours or overnight. This helps the flavors meld and the casings to dry slightly.
6. Preheat the Smoker:
- Preheat your smoker to a temperature of around 225°F to 250°F (107°C to 121°C). Use your choice of wood chips or chunks for smoke flavor.
7. Smoke the Sausages:
- Place the stuffed sausages on the smoker racks, ensuring there is space between them for smoke circulation.
- Smoke the sausages until they reach an internal temperature of at least 160°F (71°C). This typically takes about 3-4 hours, but it may vary depending on the size of your sausages and the smoker’s temperature.
8. Finish and Serve:
- Once the sausages are smoked and have reached the desired temperature, remove them from the smoker.
- Let the sausages rest for a few minutes before slicing and serving.
Smoked venison sausage can be enjoyed as a snack, in sandwiches, or as a main course. The combination of the lean venison and the flavorful pork, along with the smokiness, makes for a delightful treat for game meat enthusiast