As the sun rises, it lights up the frosty landscape. The smell of fresh country style deer sausage fills the air. This homemade treat is a labor of love, honoring the tradition of wild game hunting.
Imagine biting into the sausage, feeling the crunch of the casing. Then, you reveal the juicy, flavorful meat inside. It’s a true taste of the outdoors, right in your kitchen.
In this article, we’ll show you how to make your own delicious country style deer sausage. We’ll cover everything from picking the right cuts of venison to seasoning and stuffing the casings. Each step is designed to help you make a top-notch sausage that will wow your loved ones.
So, let’s start and learn the secrets to making the best homemade venison sausage.
Introduction to Country Style Deer Sausage
Country style deer sausage is a special kind of sausage. It has a rustic charm that makes it a joy to eat. It’s made with lean venison and just the right amount of pork fat. This mix creates a perfect balance of flavors and textures.
What Makes Country Style Sausage Unique?
The unique taste of country style deer sausage comes from its ingredients and how it’s made. It doesn’t use too much fat or artificial fillers. Instead, it focuses on the natural flavors of the meat.
The mix of venison and pork fat makes the sausage rich and juicy. It’s also healthier than many commercial sausages.
Common Ingredients Used
Country style deer sausage also includes traditional seasonings like salt, black pepper, and sage. Some recipes might add a bit of maple syrup or other natural sweeteners. This careful mix of ingredients makes the sausage complex and satisfying.
Enjoying country style deer sausage is a treat for the senses. It’s great on its own, in a hearty stew, or with your favorite condiments. Its unique flavor and rustic charm make it a favorite for those looking for a real sausage experience.
Choosing the Right Cut of Venison
When making country-style deer sausage, picking the right venison cuts is key. Opt for lean, flavorful cuts like the shoulder or leg. These areas offer the perfect mix of venison cuts and fat, making the sausage taste great.
Ideal Cuts for Sausage Making
The shoulder and leg are top picks for making sausage. They have less fat, which is good for sausage. Stay away from fatty parts like the neck or belly to avoid a greasy sausage.
How to Prepare the Meat
- Remove any silver skin and sinew from the venison. This makes the sausage smooth and even.
- Go for a lean-to-fat ratio of 80:20. If the venison is too lean, adding pork fat helps balance it out.
- Cut the meat into cubes or strips for grinding. Make sure the pieces are the same size for even meat preparation.
- Freeze the meat a bit before grinding. This keeps its texture and prevents it from smearing.
Choosing the right venison cuts and preparing the meat well is key. This way, you’ll make a fantastic country-style deer sausage.
| Ideal Venison Cuts for Sausage | Lean-to-Fat Ratio | Preparation Tips |
|---|---|---|
| Shoulder, Leg | 80:20 | Trim silver skin and sinew, cube meat, partially freeze before grinding |
Essential Equipment for Sausage Making
Making delicious country-style deer sausage needs the right tools. A good meat grinder and sausage stuffer are key. Choose models with different grinding plates, like 3/8″ and 3/16″, for the perfect texture.
You’ll also need a meat mixer for mixing meat, fat, and seasonings well. A sausage pricker is important for removing air pockets. If you smoke your sausages, get quality smoking gear for the best taste.
Choose stainless steel tools for their durability and easy cleaning. Make sure to chill your equipment before use. This keeps the meat at the right temperature during processing.
Sausage Grinder and Stuffer
The core of your sausage-making kit is a reliable meat grinder and sausage stuffer. Look for ones with interchangeable plates, like 3/8″ and 3/16″, for the right texture. Go for heavy-duty, stainless steel for lasting performance and easy cleaning.
Other Necessary Tools
- Meat Mixer: Ensures thorough blending of the meat, fat, and seasonings.
- Sausage Pricker: Helps release air pockets and prevent air bubbles during stuffing.
- Smoking Equipment (if desired): Invest in quality smoking tools for the best results.
When picking your sausage-making gear, focus on stainless steel for its durability and easy cleaning. Always chill your tools before use. This keeps the meat at the best temperature during processing.
Seasoning Your Deer Sausage
Making delicious deer sausage is all about the right mix of seasonings. Classic blends include salt, black pepper, sage, paprika, and garlic. These flavors work well with venison’s rich taste. But, you can also add your own twist to make it even better.
Customizing Flavors to Your Taste
Try adding a bit of sweetness with maple syrup or brown sugar. For a spicy touch, cayenne pepper or crushed red pepper flakes are great. Herbs like rosemary, thyme, or oregano add a savory depth to your spice blend.
Start with 1 tablespoon of seasoning mix per pound of venison. Mix well to spread the flavors evenly. Adjust the amounts based on your taste, as a little seasoning goes a long way.
| Seasoning | Quantity | Purpose |
|---|---|---|
| Salt | 1-2 teaspoons | Enhances overall flavor |
| Black Pepper | 1-2 teaspoons | Adds a warm, peppery note |
| Sage | 1-2 teaspoons | Provides an earthy, savory taste |
| Paprika | 1-2 teaspoons | Contributes a subtle smokiness |
| Garlic Powder | 1-2 teaspoons | Enhances the overall flavor profile |
Creating a unique deer sausage is all about trying new spice combinations and flavor customizations. Have fun and let your taste guide you!
Preparing the Sausage Mixture
Making tasty country style deer sausage begins with mixing the right ingredients. Start by mixing ground venison, pork fat, and seasonings in a big container. Add a bit of cold water, about 2-3% of the meat’s weight, for moisture and sausage consistency.
The next step is key for the perfect protein extraction and meat mixing. Mix everything well, by hand or with a meat mixer, until it’s sticky and holds together. This makes the sausage smooth and even.
- Combine ground venison, pork fat, and seasonings in a large container.
- Add cold water (2-3% of total meat weight) for moisture.
- Mix thoroughly by hand or with a meat mixer until the mixture becomes sticky.
Getting the sausage right depends on the details in this meat mixing stage. Take your time to get the flavors just right and the sausage consistency perfect. With these steps, you’re ready to make a delicious homemade country style deer sausage.
Stuffing the Sausage Casings
Stuffing the sausage casings is key to making perfect country-style deer sausage. Choosing the right casings and using the right stuffing techniques are crucial. They help achieve the right texture and link formation.
Selecting the Right Casings
For country-style deer sausage, use natural hog casings that are 32-35mm in diameter. You can also use collagen casings for breakfast sausages. Before stuffing, soak the natural casings in water. This makes the process easier.
Stuffing Techniques for Best Results
- Use a sausage stuffer to fill the casings, avoiding air pockets for better texture.
- Don’t overstuff the casings; leave some room for twisting and forming links.
- Create links by pinching and twisting the sausage every 6 inches.
- Use a sausage pricker to remove air bubbles formed during stuffing.
By choosing the right casings and using proper stuffing techniques, you’ll make juicy, flavorful country-style deer sausage links.
| Casing Type | Diameter | Recommended Use |
|---|---|---|
| Natural Hog Casings | 32-35mm | Country-style Deer Sausage |
| Collagen Casings | Similar Size | Breakfast Sausages |
Cooking Methods for Country Style Deer Sausage
There are several ways to cook your homemade country style deer sausage. You can grill for a smoky taste or pan-fry for a golden crust. Each method highlights the unique flavors of your venison sausage.
Grilling vs. Smoking
For a grilled sausage, heat your grill to 350°F (177°C). Place the sausages on the grate and cook for 15-20 minutes, turning them often. This will give your deer sausage a smoky flavor and a nice char.
For a stronger smoky taste, smoke your sausage. Start your smoker at 130°F (54°C) and slowly raise it to 170°F (77°C) over 3-4 hours. Smoke the sausages until they hit 155°F (68°C), which takes about 3-4 hours.
Pan-Frying for Flavor
Pan-frying is a quick way to cook your deer sausages. Heat a skillet with a bit of oil over medium heat. Cook the sausages for 15-20 minutes, turning them often, until they reach 160°F (71°C). This method creates a golden crust and a juicy inside.
Use a food thermometer to check the internal temperature of your deer sausages. Make sure they reach 160°F (71°C) for the best flavor and safety.
| Cooking Method | Temperature | Time | Internal Temp |
|---|---|---|---|
| Grilling | 350°F (177°C) | 15-20 minutes | 160°F (71°C) |
| Smoking | 130-170°F (54-77°C) | 3-4 hours | 155°F (68°C) |
| Pan-Frying | Medium heat | 15-20 minutes | 160°F (71°C) |
Storage Tips for Deer Sausage
Keeping your homemade deer sausage fresh and safe is key. Whether it’s a new batch or leftovers, here’s how to keep it tasty and safe. Follow these tips to enjoy your sausage for longer.
Best Practices for Freezing
Freezing is the best way to store deer sausage for a long time. You can freeze uncooked sausage for up to 6 months. For even longer storage, vacuum seal the sausages before freezing. This can keep them good for up to a year.
When you’re ready to cook, thaw the frozen sausages in the fridge overnight. This makes them ready to use.
Refrigeration Guidelines
If you’ll eat your sausage in a few days, fridge storage is best. Uncooked sausages can stay in the fridge for up to 3 days. Cooked sausages can be kept for 3-4 days in the fridge.
Always cook sausages to 160°F (71°C) to kill bacteria. This ensures your food is safe to eat.
| Storage Method | Shelf Life |
|---|---|
| Refrigerator (Uncooked) | Up to 3 days |
| Refrigerator (Cooked) | 3-4 days |
| Freezer (Uncooked) | Up to 6 months |
| Freezer (Vacuum Sealed) | Up to 1 year |
By using these sausage storage and freezing methods, you can enjoy your homemade deer sausage safely. This ensures the highest food safety standards.
Conclusion and Enjoying Your Sausage
Your homemade country style deer sausage is now ready to enjoy. The unique flavor of venison sausage adds depth and richness to many dishes. It makes a great addition to your cooking.
Serving Suggestions and Pairings
Try your deer sausage with scrambled eggs and toast for a great breakfast. You can also add it to pasta dishes, stews, or casseroles for a bold flavor. Pair it with robust red wines or craft beers for the best taste.
Creative Ways to Use Deer Sausage
Be creative with your deer sausage. Use it as a stuffing for poultry or a topping for homemade pizza. Slice it and add it to soups, omelets, or hash dishes for extra flavor. Try different seasonings and cooking methods to find your favorite way to enjoy it.