Sausage Recipes: Venison, Beef, Lamb or Goat

10 Sausage Recipes Using Venison, Beef, Lamb Or Goat

Hello,

Today, we have added 10 Sausage Recipes in our recipe section. To make the sausages we tried Venison, Beef, Lamb Or Goat meat.

Hope, You enjoy our sausage recipes and try all the ten sausage recipes in your home. We have attempted sausage stuffers to make the process easy.

Don’t forget to leave your feedback in the comment section.

 

Venison Sausages with Sage

 

Ingredients

• 6 pounds of minced meat, 1-inch solid forms
• 4 pounds of minced pork, 1-inch solid forms
• 1 pound of diced sebum
• 3 TBSP. Salt-
• 1 TBSP. dark pepper
• One teaspoon. Cayenne pepper
• 2 TBSP onion powder
• 2 TBSP powdered dextrose
• 1 TBSP Garlic powder or 2 tbsp. crisp chopped garlic
• 1 TBSP cumin
• One TSP paprika
• One TSP sage
• One teaspoon thyme
• One teaspoon basil
• Two teaspoons of garlic powder

 

Directions

Soak Vienna casings in water to soften them and remove the added salt. Load the cases onto the Wiener Stuffer

After stuffing, let the Vienna hang and dry for 45 minutes at room temperature. You can let sausage dry for 45 minutes in low heat or 120 degrees in the smoker.

Do not try to use smoke because it would be wasted on wet Vienna.

Set the smoker to 160 to 170 degrees and smoke the sausage for 28 to 30 hours or until the point at which the inside temperature reaches 152 degrees Fahrenheit.

 

Homemade British Bangers

Ingredients

• Cut 4 pounds of venison, pork or other meat into pieces.
• Either 1 pound of pork fat cut into pieces.
• 36 grams of salt, about two tablespoons in addition to a teaspoon
• Two teaspoons of dried thyme
• Two teaspoons of white pepper
• One teaspoon chopped sage
• One teaspoon of mushroom powder (discretion)
• Onion powder: 1One teaspoon
• 1/2 teaspoon mace
• 1/2 teaspoon nutmeg
• One glass of coarsely ground oats, cereals or breadcrumbs
• 3/4 glass of malt beer
• Pig housing

 

Directions

Get about 15 to 20 feet of hoard housing and load it with warm water. Make sure all your equipment is cold by solidifying the crushing plate and cutting edges and Pouring into the bowl for 30 minutes to 60 minutes.

The same applies to meat and fat. If everything is pleasant and refreshing, mix the meat and fat with every taste

Pound everything through a rough plate. Test the temperature of the mixture, make sure 35 degrees. Once the sausage is ground twice, test the heat again to make sure it is 35 degrees F or colder.

Chill the mixture and if it is sufficiently cool. Take it out and include the oats and lager. Mix and process all this now in a large container or bowl with your (perfect) hands for an active 2 minutes.

Fill the sausage freely in the links. Tie off one end of the loop you just made. Squeeze the links with both hands and roll the relationship between them a few times.

Move the curl down and repeat the process, this time rolling back a few times. Warm up to the point where you do all the curl.

Look at the ports that are likely to contain trapped air. Gently squeeze the connectors together to crush the air pockets and rotate the connectors to lock them in place.

This takes a while. Hang your links for at least 1 hour. Try not to give them a chance to solidify. Bangers are kept in the more relaxed for seven days and in the cooler for several years if you have a vacuum.

 

Venison Merguez Sausages

Ingredients

• Whole cumin: Two teaspoons
• Coriander seeds: Two teaspoons
• 2 teaspoons of fennel seeds
• Paprika: Two teaspoons
• Two tablespoons fit salt
• One teaspoon of cayenne pepper
• 3-pound Sheep Bears, cut into 3/4-inch molds and evacuated from cartilage
• 1 pound of sheep, hamburger or lard, cut into 3/4-inch 3D shapes
• Two tablespoons of naturally chopped garlic (about six medium cloves)
• 1/3 glass of Harissa
• 1/3 glass of ice water

 

Directions

Put the cumin, coriander and fennel seeds in a Cast Press pan over medium heat and toast until about 2 minutes.

Exchange on a zest processor and granulate to a fine powder. Put the bowl in a bowl and add paprika, salt and cayenne pepper.

Lay sheep and fat in an expanding bowl. Add swing mixture, garlic, and harissa. Fling meat and fat in flavors.

Put in the refrigerator until it is ready for mincing. Crush mixture by a meat processor, equipped with little pass-on, placed in a bowl in ice.

Using the paddle link of a standing mixer, mix at low speed for 1 minute.

Add water and mix to the point where the liquid is connected and the sausage is even and sticky about 1 minute more.

Frame a small sausage patty; Put the remaining sausage in the cooler. Cook patties in a small pan over medium heat until cooked through.

Taste and change the sausage spice, if it is essential. Fill sausage into sheep’s housing and turn it into 6-inch joints. Cook until cooked.

Light a stack loaded with coal.

At the point where all the coal is lit and surrounded by fiery black debris, you spill the fuels and spread them evenly over the entire surface of the carbon meal.

Raise the cooking grid, cover the flame grill and allow it to preheat for 5 minutes. Clean the grill and oil.

Medium-high direct heat barbecue to the point where the sausage registers 155-degrees F when a moment thermometer is embedded in the center of the joint.

Refuse from the grill, let rest for 5 minutes and serve.

 

Antelope Longaniza Sausage Recipe

 

Ingredients

• 3 1/2 pounds of gazelle or game
• 1/2 pound of pork
• 35 grams of legitimate salt
• Three chopped green onions
• 25 grams of new rosemary chopped
• 12 grams of dark pepper broke
• 4 grams of ground allspice
• 40 grams of sweet pepper
• 1/4 glass of red wine vinegar
• 3/4 glass of red wine

 

Directions

Chill the meat to the point where it is relatively robust by placing it in the cooler for about an hour.

Take out some hoard cases and place them in a bowl of warm water. Minced meat (and lard, if used) in 1-inch lumps.

Take out a significant portion of the dark pepper. Why? You must insert them before the last merge.

As a result, the flavors remain larger and the sausage surface changes, which makes the food even more interesting.

The salt, whatever pepper, herbs, flavors, and green onions left over. Mix with the meat, mix well with your hands and rest for about 60 minutes in the fridge.

Through the meat processor, (you can use a nutrition processor after all other options have been exhausted, but you will not get an excellent surface), use the coarse kick bucket.

If your room is hotter than 69 degrees, place the bowl of minced meat in another bowl of ice to keep it fresh.

Return the mixture to the condenser for a further 30 minutes and then hammer the bucket onto the meat processor again with an excellent bump.

And it will give you a clean surface and will limit any cartilaginous bits. Add everything left over from the dark pepper, wine, and vinegar.

Then mix with either a Kitchenaid for 60-90 seconds or with your (flawless) hands, and it is essential to tie the sausage properly.

If it is well mixed, put it back in the refrigerator. Stuff the sausage in the casing.

Unwind the joints by pressing down the sausage and twisting it first in one bearing and then with the following bone.

Or, on the other hand, you could tie them with the butcher’s cord.

Hang the sausages in a cool place for up to 4 hours (the colder it is, the more you can hang). If it is warm, swing for 60 minutes.

When they are a little dried, place the icebox until they are needed. They are kept in the refrigerator for at least seven days.

If the sausages are frosty, hold out for several days before doing so. This will take care of the sausages and help them keep their shape in the deep hold.

 

Sage and Juniper Venison Sausage

 

Ingredients

• 3 1/2 pounds of gazelle or game
• 1/2 pound of pork
• 35 grams of legitimate salt
• Three chopped green onions
• 25 grams of chopped fresh rosemary
• 12 grams of dark pepper broke
• 4 grams of ground allspice
• 40 grams of sweet pepper
• 1/4 container of red wine vinegar
• 3/4 cup of red wine

 

Directions

Chill the meat to the point where it is relatively stable by placing it in the chiller for an hour or so. Take out some hoard cases and put them in a bowl of warm water.

Take out a significant portion of the dark pepper. Why? You must insert them before the last merge. As a result

The flavors remain larger, and the sausage surface changes which makes the food even more exciting then mix the salt, pepper, herbs, flavorings and green onions with the meat.

Granulate through your meat processor (you can use a nutritional processor if there is no other option

But you will not get a beautiful finish) by biting the coarse grain dust. If your room is hotter than 69 degrees, place the bowl of minced meat in another bowl of ice to keep it fresh.

Put the mixture back in the cooler for another 30 minutes and then hammer again with the exceptional bite into the meat processor. And it will give you a clean surface and will limit any cartilaginous bits.

Add everything left over from the dark pepper, wine, and vinegar. Mix at this time with a Kitchenaid either for 60-90 seconds or with your (flawless) hands. And it is essential to bind the sausage legitimately.

If it is well mixed, put it back in the fridge. Stuff the sausage in the casing. Unwind the joints by pressing the sausage down and bending

First in one direction and then with the following compound, then the other. Or you could tie her again with the butcher’s cord.

Hang the sausages in a cool place for up to 4 hours (the colder it is, the more you can hang). If it is warm, swing for 60 minutes. When they are a little dried, place the fridge until they are needed.

You will stay in the fridge for no less than seven days. If you have the sausages cold, hold several days before doing so.

This will take care of the sausages and help them keep their shape in the deep hold

 

Thessaly Greek Sausage

 

Ingredients

• 4 pounds of sheep meat
• 1 pound of sheep fat
• 40 grams of kosher salt
• 20 grams of sugar
• 15 grams of cumin
• 10 grams of dark pepper
• 4 grams of dry oregano
• 5 grams allspice
• 10 grams of Berbere Pulver or paprika
• 1/4 container of red wine vinegar
• 3/4 cup of red wine

 

Directions

Chill the meat to the point where it is relatively stable by placing it in the cooler for about an hour. Take out some hoard cases and put them in a bowl of warm water.

Slash meat and fat in 1-inch lumps. Remove excess black pepper. Why? You must insert it just before the last mix.

As a result, the flavors are entirely preserved, and the sausage surface is adjusted, which makes the food even more fascinating.

Mix the salt, pepper, and flavors with the meat. Mix well with your hands and let rest for about 60 minutes in the fridge.

Granulate through your meat processor by using the coarse kick bucket. If your room is hotter than 69 degrees, place the bowl of minced meat in another bowl of ice to keep it fresh.

Add everything left over from the dark pepper, the vinegar, and the wine.

Mix at this time complete with a low-level Kitchenaid either for 60-90 seconds or with your (perfect) hands, and it is essential to bind the sausage legitimately.

If it is well mixed, put it back in the fridge. Stuff the sausage in the casing. Disconnect the links by pushing the sausage down and bending

First in one bearing and then with the following ring, the other course. Or you could tie her again with the butcher’s cord. Hang the sausages in a cool place for up to 4 hours.

If it is warm, hang for 60 minutes. When they are a little dried, adjust the cooler until it is needed.

You will stay in the icebox for no less than seven days. If you have the sausages cold, hold several days before doing so.

This will take care of the sausages and help them keep their shape in the deep hold.

 

Cajun Style Andouille Sausage Links

 

Ingredients

• One container of onion, diced
• One tablespoon of fat or nut oil
• 3 1/2 pounds of game, pork, hamburgers or other meats
• 1/2 pound pork belly or oily shoulder
• 33 grams of salt, about three tablespoons
• Store 4 grams of Instacure # 1, about a teaspoon
• 25 grams dry drain, approx. 1/3 glass (optional)
• Three tablespoons chopped crispy garlic
• Two teaspoons of cayenne pepper
• Two tablespoons sweet pepper
• 1/2 teaspoon clove
• 1/4 teaspoon allspice
• Two teaspoons of dried thyme
• One teaspoon of mustard powder
• Add 1/2 container of red wine or brew

 

Directions

Heat the fat or nut oil in a small sautéed container and cook the onions over medium heat until tender, translucent and slightly caramelized at the edges.

Remove from the pan and let cool. While the onions are cooking, take about 10 to 15 feet of the casing (regular three lengths) and immerse them in warm water.

Make sure you emit as much Silverskin as your meat might expect. Slice the meat and fat into 1 to 2-inch pieces.

Granulate the onions, meat, and fat through the course bite the dust. Andouille is usually a nation-style, rough sausage.

If you want, you can even crush the meat by hand. TIP: Mince 1/4 of the meat-fat mixture to get an extra exciting surface for your sausage.

Make sure that the mixture is exceptionally crisp, about 30  -degree F. You will probably need to consolidate it for some time.

When it is sufficiently cold, take it out and put the chilled red wine or brew in the bowl and mix the lowest setting for 90 seconds to 2 minutes or with your perfect hands for 2 minutes and it turns the improved minced meat into a robust sausage.

The appearance of the meat will change as it binds to itself, and it will look more like a fat player than minced meat and fat.

To make links, tie off one end of a package. Pack the sausage in to fill this end. Gently pack the meat into the end joint and this second one.

Turn the second link more than a few times to repair it. Move the lockdown and make two more links.

This time, fold the link back to you to fix the problem. Repeat this process in the loop to the point you get to the end. Bind the end link.

Clean up with the different housings. Hang your sausages dry for an hour or more.

Hang for 1 to 2 hours at room temperature or until medium term where your temperatures are below 45-degrees F.

 

Venison Sausages with Basil and Garlic

 

Ingredients

• 3 1/2 pounds of game meat (or pronghorn, elk, moose or hamburger)
• 1/2 pounds of pork
• 34 grams of salt (about two tablespoons)
• 5 grams of split dark pepper (about a tablespoon)
• 25 grams of crisp chopped garlic (about two tablespoons)
• Pizzazz of a lemon
• 3 grams of celery seed (about 1/2 teaspoon)
• 1/2 glass of white wine
• Juice of a lemon
• Six tablespoons of crisply chopped basil

 

Directions

Take out some hoard cases and place them in a bowl of warm water. Mincemeat (and lard if you use) in 1-inch pieces. (Judicious mastery step: mix the salt with the meat and granulate it roughly

Such as with a 10mm or 12mm plate, and refrigerate it in the medium term. To stuff, mix the beef, lemon cheer, grease, celery seeds – black pepper, garlic, and basil.

Why only half? You have to add the rest before you make the last mix on the sausage. As a result, the flavors remain larger, and the surface of the sausage is adjusted, which makes the food even more interesting.

Chill the meat to the point that it is 37-degrees F or colder by placing it in the cooler for an hour or close. When you have finished chopping, solidify the sausage until it is near 28-degrees F and 32-degrees F.

At the time when it’s prepared, contain whatever remains of the dark pepper, basil, and garlic

In addition to the wine and lemon juice, mix at this time either entirely with a Kitchenaid on low for 60 to 90 seconds or with your (flawless) Hands for 2 minutes and essential to bind the sausage legitimately.

If it is well mixed, put it back in the icebox while you clean up. Fill the sausage into the casings.

Unwind the links by pressing down the sausage and twisting first in one go and then with the following link.

Or, on the other hand, you could tie them with the butcher’s cord. Make sure you penetrate the packaging wherever there are air pockets and carefully crumble the links to deflate.

Hang the sausages in a cool place for up to 4 hours (the colder it is, the more you can hang). If it is warm, hover for 60 minutes.

When they are a little dried, place the fridge until they are needed. You will stay in the refrigerator for no less than seven days.

If you have the sausages cold, hold several days before doing so. This will take care of the sausages and help them keep their shape in the deep hold.

 

Venison Sausage with Bay and Garlic

 

Ingredients

• 3 pounds of game meat
• 1 pound pork shoulder or midsection
• 1 pound of pork fat back
• 34 grams of salt
• 4 grams Instacure # 1 (discretion)
• About ten inlet sheets ground to a powder
• 25 grams of chopped new garlic
• 10 grams of ground dark pepper
• 3 grams of celery seed
• 1/2 container of red wine
• 1/4 container ice water
• 25 grams of dry effluent powder
• Hortgehäuse, about 12 to 15 feet

 

Directions

Cut meat and fat into lumps that fit in your processor. (Discreet mastery step: mix salt and salt with the meat

Chop it roughly – 10 mm or 12 mm plate – and store cool in the medium term. If you do not have such a substantial dish

Cut the meat slightly better and do the same thing will give you a closer bond in the finished sausage.

Take out some hoard cases and place them in a bowl of warm water. When ready to granulate, mix the meat and fat with each of the herbs and flavors.

If you use the dry effluent powder, mix it in too. Pump through the meat processor (you can use a nutritional processor if necessary

But you will not get a little surface) by using the biting the dust (6 mm or 7 mm). Make sure your sausage is extremely cold, near 28-degrees F and 32-degree F

At the time when it is sufficiently chilled, remove it from the cooler and lock in the wine and water.

Mix the sausage completely. Stuff the sausage in the casing.

Scrape off the joints by squeezing the sausage and twisting first in a corridor and then with the following joint.

Alternatively, on the other hand, you could tie them with the butcher’s cord.

Make sure that you pierce the links wherever air pockets are. Hang the sausages in a cool place for up to 4 hours.

 

Greek Loukaniko Sausage

 

Ingredients

• 1/2 pound of sheep or venison ingredients
• 2 1/2 pounds of pork or wild boar
• 1 pound of pork fat
• 32 grams of real salt, about three tablespoons
• 4 grams Instacure # 1, add 1 teaspoon (discretion)
• 25 grams of sugar, adjusted to 2 tablespoons
• Five tablespoons chopped new garlic
• One tablespoon of ground coriander seeds
• One tablespoon broke dark pepper
• Two tablespoons of fennel seeds
• One tablespoon of powdered dried oregano
• Two teaspoons of dried thyme
• Three tablespoons ground new orange get-up-and-go
• 1/2 container of white or red wine

 

Directions

Split your pork and sheep into 1-inch pieces. Add the salt, salt (if used) and refill sugar and chop it by a rough run on the processor.

If possible, refrigerate for at least 60 minutes in the medium term. The progression promotes the sausage binding itself when stuffed.

Put 1/2 cilantro, pepper and fennel seeds in a small bowl. Splash your hoard case in warm water. Put the wine in the fridge.

Make sure all your shredders are cold. Mix the rest of the flavors with the meat and fat and pound the meat a second time in a bowl.

You can beat again roughly or walk well. Your decision. I make the cream. Place the bowl for the meat in another pan loaded with ice if your room is hotter than 70ºF.

When ground, place the meat in the cooler and clean up. Get out your blender and locate the main rudder (not the dough loop).

If you do not have one, place the meat mixture in a large container so you can mix it by hand.

Soak up the orange topping, the rescued flavors, and the wine and combine the sausage for about 2 minutes or until it forms a sticky, strong glue.

If you do it with your hands, you should knock it out of the cold. Get your sausage stuffer, which, if you were smart, has lived in your cooler or cooler for as far back as two hours.

Adjust it with the appropriate tube and fill the sausage. Do it all without a moment’s delay before joining it into joins.

To bend in joints, start towards one side and pack the meat in the packaging, at which point you bind the packaging.

Assign a decent measured link, press at this point with your fingers. Do the same another great valued marriage the Locke.

When you have compressed both, turn a few times to secure the link well. Rattle over to the line of the lock, at this point also bind off the last link after packing.

Once you’re done, hang up the links so your curvature will not be untangled or tie each loop to a string.

Hang your sausages in an ordinary room for about 2 hours. Only 1 hour if the place is hotter than 75ºF. In a perfect world, in the medium term, hang the links at around 40ºF.

 

We have tried to best to make the process easy when we have been attempting this 10 Sausage Recipes. Hope, you will try our sausage recipes in your home.

 

We have published “Steve’s 9 Sausage Recipes Using Wild Boar or Pork” article too, You can check here. It also, you can check “Sausage Recipes: Duck, Goose, Turkey and other Poultry.”