How to Make Texas Deer Sausage
Sausage-making started as a way to preserve meat, but over the years has become a culinary art form, with each region and culture having their own distinct sausage spices and recipes. European immigrants brought German and Czech versions of sausage to Texas in the 1800s. In modern days, many Texans prefer homemade country sausage. This tasty sausage can be spiced up to personal preferences, unlike commercial counterparts. For those who are interested in eating their own game or taking advantage of leaner meat, Texas deer sausage can be made using country sausage recipes. It's best to add some pork, though, as venison by itself doesn't have enough fat to make a very palatable sausage. Does this Spark an idea?
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Things You'll Need
- 1 pound chilled pork shoulder and trimmings
- 3 pounds chilled venison
- 1 1/3 tbsp salt
- 1 1/3 tbsp ground black pepper
- 4 cloves garlic, minced
- 1 tsp sage
- Meat grinder
- Pork casings
- Cooking thermometer
Instructions
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1
Prepare a meat grinder with a medium plate.
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2
Cut the chilled pork and venison into 1 inch cubes. Run the meat through the grinder and transfer to a large bowl.
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3
Mix spices well into the ground meat.
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4
Regrind the meat mixture through the grinder and stuff into pork casings.
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5
Place your sausage in a large pot full of water to cook. Bring the water temperature to 170 degrees F and leave alone until the water temperature drops to 155 degrees F. put the sausage into a pan of water. Heat water to 170 F and hold it there until the sausage reaches 155 F. Remove sausage from water.
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6
Freeze the sausage in tightly sealed plastic bags for later use or prepare to eat by smoking or frying.
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1
Tips & Warnings
If you don't have a grinder, purchase ground meat.
References
Resources
- Photo Credit BananaStock/BananaStock/Getty Images
