Venison Italian Sausage
Homemade venison Italian sausage made with pork back fat, fresh herbs, and classic seasonings. Perfect for pasta sauces, pizzas, or grilled as links.
Ingredients
- 3.5 pounds boneless venison, silver skin removed, cut into 1-inch cubes
- 1.5 pounds pork back fat, cut into 1-inch cubes
- 2 tablespoons coarse kosher salt (26 grams if weighing)
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 2 tablespoons fennel seeds
- 1 tablespoon red pepper flakes
- 4 teaspoons coriander seeds
- 3 tablespoons sweet paprika
- 2 teaspoons ground black pepper
- ¼ cup fresh oregano leaves (or 2 tablespoons dried)
- ¼ cup fresh basil leaves (or 2 tablespoons dried)
- ¼ cup red wine vinegar
- ¾ cup ice-cold water
Instructions
- Prep the meat: Combine all of the ingredients except the vinegar and water in a large bowl. Toss thoroughly to combine. Place the bowl in the freezer for about 30 minutes before grinding.
- Grind: Run the mixture through the small die plate of a meat grinder into a chilled mixing bowl, or into a bowl set over ice to keep it cold.
- Add liquids: Pour the vinegar and ice-cold water into the ground meat mixture.
- Mix: Using your hands or a sturdy wooden spoon, mix until the water and vinegar are fully incorporated and the sausage mixture becomes tacky to the touch. Alternatively, you can use a stand mixer fitted with a paddle attachment.
- Check seasoning: Cook a small piece of the sausage in a skillet and taste. Adjust with more salt, red pepper flakes, or other spices as needed. Repeat this process until you're happy with the flavor.
- Store: Cover and refrigerate for up to 3 days, or freeze for future use.
NOTES
- Serving ideas: Great loose in venison spaghetti sauce, lasagna, or stuffed into casings for grilling.
- Keep everything cold. Toss the cubed venison, pork fat, and seasonings together, then chill the mixture for about 30 minutes before grinding. Cold meat and fat grind cleaner and keep the sausage from smearing.
- Use enough pork fat. This recipe is built around about a 70/30 venison-to-fat ratio. Straight venison will cook up dry and crumbly instead of like proper Italian sausage.
- Grind it through small plate. The post uses a small die plate for a more even texture, whether you keep the sausage loose or stuff it into casings later.
- Add liquids after grinding. Mix in the red wine vinegar and ice-cold water only after the meat is ground, then mix until the sausage feels tacky. That sticky texture is what gives you a proper bind.
- Cook a test piece. Fry a small piece before packing or stuffing the whole batch so you can adjust the salt, red pepper flakes, or other seasoning while it is still easy to fix.
- Rest it overnight if possible. The flavor is best after the sausage mixture rests overnight in the refrigerator before cooking.
- Use it in a few ways. This works well for pasta sauce or pizza, formed into patties, or stuffed into casings for grilling.
- Store it properly. Keep the sausage covered in the refrigerator for up to 3 days, or freeze it in airtight bags for about 3 to 4 months.
Nutrition
Calories: 1538kcal | Carbohydrates: 10g | Protein: 79g | Fat: 130g | Saturated Fat: 47g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 60g | Cholesterol: 347mg | Sodium: 3003mg | Potassium: 1342mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2675IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 14mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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