About Deer Meat Sausage
For many hunters, the deer meat sausage, or venison sausage, that can be made is the ultimate prize once the hunt is over. Deer meat sausage can be made at home or at the meat processing plant where the meat from the deer was processed. Since deer meat is leaner than beef or pork, many people prefer venison sausage to regular sausage patties or links. Does this Spark an idea?
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Types
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Common forms of venison sausage are patties, links or hard sausages, similar to salami. One popular deer meat sausage is a hard sausage known as summer sausage, which can be sliced and used for sandwiches or eaten with crackers.
Time Frame
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Deer meat is ground and shaped into patties or links as soon as the deer meat is processed. Hard sausages are formed from the ground meat and other ingredients and allowed to age. Summer sausage is generally made in the fall, after the harvest of the deer and eaten in late spring or early summer, which is how the sausage got its name.
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Effects
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Because deer meat is very lean, most butchers, processors and at-home sausage makers add pork or beef fat to the final product so that when the meat is cooked it does not become tough. The amount of fat added depends on the individual sausage recipe used and the preferences of the maker.
Considerations
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Simple deer sausage patties can be made by grinding 2 pounds of deer meat and combining that with 1 pound of a ground pork shoulder roast. Spices, such as red pepper flakes, sage, mixed Italian or steak seasonings are added to taste. Shape into patties and fry in a heavy skillet over medium heat. Any unused sausage can be frozen for future use.
Misconceptions
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Properly processed deer meat generally does not have a gamey taste. If the killed deer is an older buck, any traces of gaminess can be removed by soaking the meat overnight in milk. The milk will also help to tenderize older game meat. Gamey venison is usually a sign that the meat was not field dressed or processed quickly enough.
Benefits
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Deer meat, or venison, sausage can be substituted for regular sausage in any recipe. It can be stored for 6 to 9 months in the freezer and defrosted when needed. Making deer sausage at home can save money as most processors charge by the pound to make it for their customers.
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