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Venison Italian Sausage and Kielbasa Recipe

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This recipe for Venison Italian Sausage and Kielbasa is from "THE WOODEN SPOON"...by The Sexton Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
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Ingredients:  
Ingredients:  
RECIPE
ITALIAN SAUSAGE
INGREDIENTS
6 2/3 lbs. ground venison
2 1/3 lbs. ground pork
4 Tbsp. kosher salt
1 Tbsp. sugar
1 Tbsp. Cracked fennel seed
2 tsp. coarse black pepper
2 tsp. crushed hot red pepper
1 tsp. caraway seed
1 Tbsp. coriander
1 cup ice water
Takes 30 minutes Yields 9 pounds

INSTRUCTIONS
Grind meat through 3/8″ grinder plate.
Place meat in a container large enough to mix in, preferably with a lid.
Chill meat thoroughly. (Recommended temperature is 32-35°F)
Mix spices in a container with a lid and shake to combine. Add ice water.
Add water and spices to meat.
Mix thoroughly using hands or a mixer.
Return again to refrigerator and refrigerate overnight.
Case sausage or wrap bulk sausage in freezer paper or vacuum pack.
Best if used within 3-4 months.

Directions:
Directions:
RECIPE
CHORIZO
INGREDIENTS
6 2/3 lbs. ground venison
2 1/3 lbs. ground pork
4 Tbsp. kosher salt
1 cup cider vinegar
5 Tbsp. paprika
2 Tbsp. hot ground pepper
8 large cloves garlic
1 Tbsp. oregano
2 tsp. coarse black pepper
1 cup ice water
Takes 30 minutes Yields 9 pounds

INSTRUCTIONS
Grind meat through 3/8″ grinder plate.
Place meat in a container large enough to mix in, preferably with a lid.
Chill meat thoroughly. (Recommended temperature is 32-35°F)
Mix spices in a container with a lid and shake to combine. Add ice water.
Add water and spices to meat.
Mix thoroughly using hands or a mixer.
Return again to refrigerator and refrigerate overnight.
Wrap bulk sausage in freezer paper or vacuum pack.
Best if used within 1 month.

RECIPE
KIELBASA SAUSAGE
INGREDIENTS
6 2/3 lbs. ground venison
2 1/3 lbs. ground pork
4 Tbsp. kosher salt
1 Tbsp. sugar
2 large cloves fresh garlic
1 Tbsp. coarse black pepper
1 heaping tsp. marjoram
1 pint ice water
Takes 30 minutes Yields 9 pounds

INSTRUCTIONS
Grind meat through 3/8″ grinder plate.
Place meat in a container large enough to mix in, preferably with a lid.
Chill meat thoroughly. (Recommended temperature is 32-35°F)
Mix spices in a container with a lid and shake to combine. Add ice water.
Add water and spices to meat.
Mix thoroughly using hands or a mixer.
Return again to refrigerator and refrigerate overnight.
Case sausage or wrap bulk sausage in freezer paper or vacuum pack.
Best if used within 3-4 months.

*************************

Another VENISON BREAKFAST SAUSAGE
RECIPE
6 2/3 lbs ground venison
2 1/3 lbs ground pork ( I use whatever cut is on sale)
4 Tbsp kosher salt
1 Tbsp ground white pepper
2 Tbsp Rubbed Sage
1 1/2 tsp thyme
1 pint ice water
Instructions
Grind meat through 3/8" grinder plate.
Place meat in a container large enough to mix in, preferably with a lid.

Chill meat thoroughly. (Recommended temperature is 32-35°F)
Mix spices in a container with a lid and shake to combine.
Add ice water to spices.
Add spices to meat. Mix thoroughly using hands or a mixer.
Return again to refrigerator and refrigerate overnight.
Wrap bulk sausage in freezer paper or vacuum pack.
Best if used within 1 month.
yields 9 pounds

 

 

 

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