Venison Honey Garlic Sausage Recipe (2024)

FAQs

What is the best ratio for venison sausage? ›

We like to use a 50/50 ratio of ground pork to ground venison. So, for every pound of venison you'll use a pound of pork. This is completely subjective, though. You can use more pork to venison or more venison to pork.

Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. 2. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste.

Ingredients: Pork, Sugars [maltodextrin (corn, Rice, Potato), Fructose,honey, Sugar, Dextrose], Water, Sea Salt, Dried Buffered Vinegar, Garlicpowder, Vegetable Oil, Flavour, Spices And Spice Extracts.

Add at least 1 oz. of water per pound of meat to aid in the stuffing process. This aid in mixing the meat with the seasoning and will ease the stress put on the gears of your meat mixer and sausage stuffer. Try experimenting with liquids other than water when mixing your next batch of sausage.

The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. On the other hand, an authentic sausage should be succulent. Fat is fundamental to creating a juicy product. Twenty percent is the minimum amount that I would add, but 30% is considered standard.

A lot of people seem to go much leaner than 20% with their venison grind. But the rule of thumb for sausage seems to be 20-30%, or 25%-30%. I was able to source pork back fat and pork shoulder. Right now I'm leaning towards: 20% back fat, 20% pork shoulder, 60% venison = ~26% fat.

Ingredients. This is sausage has an 70/30 ratio of venison to pork fat and yields 5 pounds. For a leaner sausage with an 80/20 ratio, use 4 pounds of venison, and 1 pound of pork fat.

You don't need to add pork to venison, but it can be a little dry due to being so lean, so cooking it with some bacon adds some fatty flavor to venison. For venison hamburger meat any pork fat will do for getting the lean venison to stick together, and it tastes delicious.

While they have already been cooked, they may still contain harmful bacteria that can cause foodborne illness if consumed without further cooking. It is important to always follow package instructions and cook sausages to an internal temperature of 165°F to ensure they are safe to eat.

Meat - The meat used in McDonald's sausage patties differs around the world! Pork is used in the US and Canada, and beef is used in Australia. To be honest, with the seasonings, I think many people can't tell! Pork is juicier and patties are more tender so reheats better, but I use both happily.

What's another name for garlic sausage? ›

Garlic sausage is a part of French cuisine. In the United States, knackwurst, also referred to as knoblauch, is prepared using ground pork, veal, and fresh garlic.

When making sausages from scratch, how do you prevent the meat inside from becoming dry after cooking? The answer is fat. If the meat you are using for sausage is very lean, like venison, you add fat. We often grind some slab bacon with the venison, for example.

More fat. And grind courser. Also if your grinder is stuffing for you it may be having an issue getting the meat into the casing and making it mushy. A stuffing plats instead of a knife for the grind would help.

For the venison sausage (venison with pork fat) I counted all the venison as lean then I added pork fat to make a 70/30 mix. For the all pork sausage, after separating the fat I had to add a few more ounces of fat to bring the ratio up to 70/30.

Whatever fat you use, the ratio of lean meat to fat is a personal preference much like salt. I prefer fresh sausage with at least 4:1 (20% fat) ratio of meat to fat, usually closer to 3:1 (25%), and in some cases 2:1 (33%). We buy our pork fat from a local butcher that sources from local farmers.

With most ground venison recipes, my magic number is 80 percent lean and 20 percent fat. Adjust the ratio according to your personal taste. For sausage and other cured meats, the fat content can be much higher. Slightly freeze the fat before running it through your grinder or chopping it into small pieces.

Soaking it

Many hunters suggest soaking your game meat in vinegar. However, vinegar's acidity can often dry the meat, making it especially tough. Instead, try soaking the meat in milk or even buttermilk, which will produce better results with most wild animals, especially when dealing with backstraps.

When water (liquid) is added to a recipe for smoked sausage it is generally added at a rate of 5% of the weight of the meat/fat, but no higher than 10%.