How To Make Sausages. Venison And Red Wine.TheScottReaProject

pork fat

🥗Healthier: lean turkey

💰Cheaper: chicken skin

Lean turkey reduces fat content while chicken skin is more economical.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic options provide flavor without alcohol, grape juice is more affordable.

Remove the jacket from the venison.

Bone out the venison, taking care to salvage as much meat as possible.

Dice the venison into small pieces for sausage making.

Weigh out 5.5 lb of venison and 2.5 lb of pork back fat, ensuring a 70 to 30 lean to fat ratio.

Prepare the natural hog casings by rinsing them with cold water and then soaking them in warm water for 10-15 minutes to become pliable.

Chill the mincing head in the freezer to keep the mixture cold during preparation.

Mince the venison and pork fat together using a meat grinder.

Add 4 oz of venison game sausage seasoning to the minced meat and mix well by hand.

Incorporate 3/4 lb of rusk as a binding agent into the mixture.

Pour in 1.5 lb of fruity red wine and mix thoroughly, ensuring even distribution.

Send the mixture through the grinder again on a coarse plate to achieve the desired consistency.

Mix the sausage mixture by hand until it becomes sticky, indicating a good bind.

Set up the sausage machine and fill the barrel with the sausage mixture, ensuring to remove any air pockets.

Load the soaked casings onto the nozzle of the sausage machine, filling them gently to avoid bursting.

Twist the sausages into links and tie off the ends securely, ensuring air can escape.

Prick the sausages with a needle to release any trapped air bubbles.

Cooking Techniques

Equipment Needed

Spice Level: