Venison Italian Sausage Recipe | Wild Game Cook

pork fat

🥗Healthier: chicken fat

💰Cheaper: beef fat

Chicken fat reduces calories while maintaining moisture.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Apple cider vinegar adds acidity without alcohol.

fennel seeds

🥗Healthier: anise seeds

💰Cheaper: caraway seeds

Caraway seeds provide a similar flavor profile.

venison

💰Cheaper: ground beef

Ground beef is more accessible and less gamey.

Soak natural hog casings in warm water for at least 30 minutes before making sausage.

Cut pork fat into appropriate sizes for the grinder and add to the bowl with venison.

Grind the venison and pork fat mixture using the grinder.

Add five ounces of water to the ground mixture.

Add the LEM Italian sausage seasoning to the mixture and stir well until incorporated.

Mix the sausage mixture by hand until it becomes tacky.

Form the mixture into a large shape to eliminate air pockets before stuffing.

Load the mixture into the sausage stuffer.

Carefully thread the soaked casings onto the stuffing tube, ensuring they are centered.

Tie a knot at the end of the casing to prevent filling from escaping.

Poke the casing with a knife to release any trapped air.

Fill the casing with the sausage mixture, twisting to create links as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens