Sausages made from wild game meats such as venison are easy to make and do not differ much from other pork or beef sausages. However, the distinct deer flavor can be enhanced through the spices that are added in the mix. You will need to use more of your spices when making deer sausages to add flavor to the naturally strong flavor of the meat. Below are four different spice mixes to give your deer sausages flavors that will please various tastes.
Start your day right by adding homemade deer sausages to a traditional breakfast. To make excellent deer sausages that will complement eggs, add in the following spices for every 3 lbs. of deer meat and 1 lb. of pork meat: 3 tbsp. of rubbed sage, 1 tbsp. crushed red pepper flakes, 2 tbsp. of kosher salt and 2 tbsp. of fresh ground black pepper.
While some will prefer traditional breakfast sausages, those with a sweet tooth might prefer maple-flavored deer sausages. To make them, add the following in your sausage mix: 2 tsp. of dried thyme, 1 tsp. of dried marjoram, 2 tsp. of kosher salt, 2 tsp. of rubbed sage, 1 tbsp. of fine ground black pepper and most importantly, 1/2 cup of real maple syrup. This recipe is made for 3 lbs. of deer meat.
The spice mix for the deer sausage can be made hotter or not by playing around with the quantity of red pepper flakes you decide to put in. For every 3 lbs. of dear meat include the following spices: 2 tbsp. of crushed red pepper flakes, 3 tbsp. of kosher salt, 1 tbsp. of rubbed sage, 3 tbsp. of ground black pepper and 1 tbsp. of powdered garlic.
The following mix of spices is perfect to create Polish sausages even though making them with deer meat is far form traditional. Give your venison sausages a Polish twist by adding the following to 3 lbs. of meat: 2 tbsp. of garlic powder, 2 tbsp. of kosher salt, 2 tbsp. of sugar, 1 tbsp. of ground pepper, 2 tbsp. of paprika, 1 tsp. of dried marjoram, 1 tsp. of ground mace and 1 tsp. ground celery seed.
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