Venison Jalapeño Country Sausage (David Draper photo)
April 22, 2020
By David Draper
Print Recipe
Making savory venison sausage isn't difficult. And while some might think the process of making sausage is time-consuming and cumbersome, it's all in perspective.
With some basic knowledge and equipment, anyone can turn deer, elk, and other venison into something so much more than the usual steaks and burgers.
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Yield: Approximately 5 pounds venison sausageTotal time: 30 minutes to 1 hour
Ingredients:
3 pounds venison, cubed 2 pounds pork shoulder, cubed 3 tablespoons kosher salt 1 tablespoon onion powder 1 tablespoon paprika 1 teaspoon black pepper ½ teaspoon allspice ½ teaspoon nutmeg ¼ cup dry milk powder ½ cup diced jalapeños 1 cup ice water
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Directions:
Combine the venison and pork cubes in a large tub. Whisk the dry ingredients together and distribute evenly over meat. Mix thoroughly. Grind the meat through the grinder's wide or coarse plate. Run half the ground meat back through the grinder's fine plate. Add the diced jalapeños and half the ice water to all the ground sausage. With a mixer or your hands, mix thoroughly until the sausage starts getting sticky and forms the primary bind. If necessary, add more water, a little at a time until a fistful of meat squeezes through your fingers. Stuff into hog casings and twist into either 6-inch links or 12-inch loops. Hang or place on drying racks in the refrigerator overnight to dry and to let flavors develop. To cook, sauté or grill over medium-high heat until well-browned, but not bursting, until the internal temperature reads 155 degrees.
David Draper
Editor-in-Chief
An avid hunter and accomplished writer, David Draper has traveled the globe in search of good stories and good food, yet his roots remain firmly planted in the soil of his family's farm on the High Plains of Nebraska. As a young man, his dreams were fueled by daily trips to the original Cabela's retail store, which stood a short four blocks from his childhood home. The ensuing years spent chasing his passions for adventure and the outdoors have taken him from the shores of Africa's Gambia River to Alaska's Brooks Range. He has hunted birds and big-game on five of the seven continents.
A 20-year industry veteran, Draper has worked in communications, writing and editing roles for the biggest names in the industry. In addition to bylines in scores of publications, he also served as the editor for the hunting journals of Dick and Mary Cabela and contributed to several books on the outdoors. Draper is Editor-in-Chief of Petersen's Hunting magazine, where he also writes the Fare Game column covering all aspects of processing and cooking wild game.
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