Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Venison Maple Sausages.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Venison Maple Sausages.

    Post  Admin on Sun Mar 31, 2013 6:48 pm

    3 lbs vension

    2 lbs fatty pork shoulder or 1 lb lean pork and 1 lb pork fat.

    2 teaspoons dried thyme

    1 teaspoon dried marjoram

    2 tablespoons kosher salt

    2 tablespoons rubbed sage

    1 tablespoon fine ground black pepper

    8 tablespoons (1/2 cup) real maple syrup

    1/2 cup ice water

    1.Trim the venison of all bloody areas and tough connective tissue, cut it and the pork into 1 inch cubes, and grind it through the fine (3/16") plate of your meat grinder.

    2.Combine the spices in a small container and mix with the 1/2 cup of ice water and the 1/2 cup real maple syrup.

    3.Pour the spice, water, and syrup combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.

    4.Once the sausage is fully mixed, stuff it immediately into casings and cool it down.

      Current date/time is Sat Mar 23, 2019 8:55 pm