Southwest Venison Breakfast Sausage
Servings: 2 Pounds
Ingredients
- 1.5 pound boneless venison, diced
- 8 oz pork back fat, diced
- 1 sweet onion finely chopped
- 1 garlic clove, peeled and finely chopped
- 2 large poblano peppers or 1/2 cup of canned green chilis
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon dried thyme,
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 tablespoon freshly grated ginger or 1/2 teaspoon dried ginger
- 1/2 teaspoon maple syrup
- ice cold water, as needed (usually around 1/4 cup)
Instructions
- If using canned chiles, skip to step 2. On your grill or in your oven under the broiler, roast and char the chilies on each side. Place them in a bowl covered with plastic wrap for 15 minutes. Peel the skins off of the chilies and remove the seeds. Roughly chop the chilies. Place them in the refrigerator for 15 minutes to chill.
- Place all of the ingredients except the water and maple syrup in a large bowl. Toss the mixture to coat the meat and fat.
- Grind the venison mixture through the small die attachment of your grinder. Place the ground mixture in the bowl of a stand mixer fitted with the paddle attachment. If you don't have a stand mixer, use a large metal bowl and a sturdy spoon.
- Mix the ingredients until they just start to incorporate. Now slowly add the water and maple syrup while mixing. Keep mixing until the sausage ingredients are fully incorporated and the mixture is tacky. If the sausage appears to be dry and not tacky, add a little more ice cold water and repeat the mixing process.
- Cook a small portion of the sausage in a skillet and check for seasoning. Add salt and pepper as needed.
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