Description
Try this smoky and sweet flavored venison breakfast sausage that is protein rich and low fat.
Ingredients
- 3 pounds Cubed Pork Butt
- 6 pounds Cubed Venison
- 1 pound Chopped Bacon
- 3 Tablespoons Kosher Salt
- 3 Tablespoons Ground Black Pepper
- 3 Tablespoons Paprika
- 3 Tablespoons Ground Sage
- 2 teaspoons Cayenne Pepper
- 1 teaspoon Rosemary
- 1 teaspoon Ground Coriander
- 1 cup Ice Cold Water
- 1 cup Pure Maple Syrup
- 1 tablespoon, ¾ teaspoons, 1-¾ pinches Sausage Casings
Preparation
Using the medium plate on your grinder, grind all the meat. Add spices, ice water, and syrup into the meat blend. Thoroughly mix all ingredients to achieve the most consistent sausage flavor possible.
Load meat into casings. Remember, you don’t want a tight fit here. Leave the casings a little loose to keep them from breaking.
Keep in mind that the sausages will be easier to tie if the casings are kept between 3 and 4 feet. Try to keep your links the same length. Simply pinch the center of your links and roll each one in the opposite direction as the one before it. This is where you will see the casing begin to fit nice and snug around the ground meat. Repeat these steps until you reach the end of the casings. Then use knots to tie up the ends.
Cook venison sausages with olive oil on medium-high heat for 15 to 20 minutes until they are browned and cooked all the way through. Afterward, allow them to sit and cool for about 5 minutes. This resting period cools the meat and allows it to soak up more juices, resulting in a tastier more juicy bite.
