Venison sausage is an intriguing alternative to traditional pork sausage. Nowadays, you can find venison in game shops as well as in large grocery stores. With this recipe, you’ll learn how to make venison sausage from scratch to impress your loved ones with its exceptional flavor.
Ingredients
- Venison: 650 grams
- Fatty pork belly: 1 kilogram
- Whole juniper berries: 1 teaspoon
- Whole colored peppercorns: 1 teaspoon
- Garlic cloves: 4-5
- Ground nutmeg: 0.5 teaspoon
- Dried marjoram: 0.5 tablespoon
- Salt (Prymat brand): to taste
- Fine curing salt: 1 tablespoon
- Water: 0.5 cup
- Freshly ground pepper: to taste
- Ground herb pepper: 1 tablespoon
Preparation
- Grind the venison and pork belly using the largest grinder disc. Add the spices pounded in a mortar and pestle and crushed garlic. Knead the mixture for about 40 minutes.
- Place the filling in an airtight container and refrigerate for about 24 hours.
- Soak the sausage casings in water, then rinse each one thoroughly inside. Attach to the end of a sausage stuffer and stuff with the filling.
- Smoke the sausage for about 3 hours. Then steam at 85 degrees Celsius for 20 minutes.
