Unlock the secret to perfect venison fennel sausage: our award-winning recipe

Indulge in the tantalizing aroma and exquisite taste of homemade venison fennel sausage. This culinary masterpiece combines the robust flavors of venison with the aromatic notes of fennel, creating a symphony of flavors that will tantalize your taste buds. Whether you’re a seasoned hunter or a curious home cook, this venison fennel sausage recipe will guide you through the process of crafting this delectable delicacy.

Ingredients:

• 2 pounds ground venison
• 1 pound ground pork shoulder
• 1/2 cup fennel seeds
• 1/4 cup salt
• 2 tablespoons brown sugar
• 1 tablespoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup white wine
• Hog casings

Equipment:

• Sausage grinder
• Sausage stuffer
• Food processor
• Measuring cups and spoons
• Mixing bowls
• Curing chamber or refrigerator

Instructions:

1. Grind the Venison and Pork

Begin by grinding the venison and pork shoulder through a medium-sized plate (8mm).

2. Toast and Grind the Fennel Seeds

Toast the fennel seeds in a skillet over medium heat until fragrant. Allow them to cool, then grind them in a food processor until fine.

3. Prepare the Seasoning Mixture

In a large mixing bowl, combine the ground fennel seeds, salt, brown sugar, black pepper, garlic powder, and onion powder. Mix thoroughly until well blended.

4. Add the White Wine

Pour the white wine into the seasoning mixture and stir until the ingredients are evenly distributed.

5. Combine the Ingredients

Add the ground venison and pork to the seasoning mixture and mix well using your hands. Ensure that all the ingredients are evenly incorporated.

6. Stuff the Casings

Prepare the hog casings by soaking them in cold water for at least 30 minutes. Attach the casings to the sausage stuffer and begin filling them with the venison mixture. Stuff the casings loosely, leaving about 2 inches of space at the end for tying.

7. Tie and Hang the Sausages

Tie the ends of the sausages securely with kitchen twine. Hang the sausages in a curing chamber or refrigerator for at least 12 hours, or up to 3 days. This will allow the flavors to develop and the casings to dry.

8. Smoke the Sausages (Optional)

For an extra layer of flavor, you can smoke the sausages using a cold smoker. Smoke the sausages for 12-18 hours at a temperature between 100-120°F (38-49°C).

9. Cook and Serve

Once the sausages are smoked or cured, they are ready to cook. Grill, pan-fry, or roast the sausages until cooked through. Serve with your favorite sides and enjoy the deliciousness!

Tips:

• Use high-quality venison to ensure the best flavor.
• If you don’t have a sausage stuffer, you can use a pastry bag fitted with a large star tip.
• To check if the sausages are cooked, use a meat thermometer to ensure an internal temperature of 160°F (71°C).
• Store cooked sausages in the refrigerator for up to 3 days.

Variations:

• Add other spices to the seasoning mixture, such as cumin, coriander, or paprika.
• Use different types of wine, such as red wine or dry vermouth.
• Experiment with different types of casings, such as sheep or collagen casings.

In a nutshell:

Embark on a culinary adventure with this delectable venison fennel sausage recipe. Whether you’re a seasoned hunter or a curious home cook, this recipe will guide you through the process of creating a flavorful and satisfying delicacy. Enjoy the savory notes of venison, the aromatic essence of fennel, and the satisfaction of crafting your own homemade sausage. Share your creations with friends and family, and let the flavors transport you to the wild.

Answers to Your Most Common Questions

Q: What is the best way to grind venison?

A: For the best results, use a meat grinder with a medium-sized plate (8mm).

Q: Can I use ground beef instead of pork shoulder?

A: Yes, you can substitute ground beef for pork shoulder, but the flavor will be slightly different.

Q: How long can I store venison fennel sausages?

A: Cooked sausages can be stored in the refrigerator for up to 3 days.