Homemade Venison Italian Sausage
Discover the bold and savory flavors of Homemade Venison Italian Sausage, a perfect recipe for hunters and food enthusiasts alike. This flavorful sausage combines lean ground venison and rich pork fat, seasoned with a robust blend of fennel seeds, paprika, garlic, oregano, and a hint of crushed red pepper flakes for subtle heat. The recipe also guides you through achieving the ideal sausage texture by incorporating ice water into the mix—a pro tip for tender and juicy results. Whether you prefer it as bulk sausage or expertly twisted into natural hog casings for links, this customizable recipe is freezer-friendly and versatile, making it a go-to for hearty breakfasts, comforting pasta dishes, or sizzling grill nights. Craft your own fresh, preservative-free Italian sausage and elevate your culinary creations with this delicious homemade touch!
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Recipe Information
Ingredients
- 2 pounds Ground venison
- 0.5 pounds Pork fat
- 1.5 tablespoons Kosher salt
- 1 tablespoon Fennel seeds
- 1 tablespoon Paprika
- 1 teaspoon Granulated garlic
- 1.5 teaspoons Ground black pepper
- 1 teaspoon Crushed red pepper flakes
- 2 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1.5 teaspoons Sugar
- 1 cup Ice water
- 1 package Natural hog casing (optional, for sausage links)
Instructions
If using, soak hog casings in warm water for at least 30 minutes to remove salt and soften the casings. Rinse thoroughly, inside and out, before use.
In a large mixing bowl, combine the ground venison and pork fat until evenly mixed.
In a separate small bowl, mix together the kosher salt, fennel seeds, paprika, granulated garlic, ground black pepper, crushed red pepper flakes, dried oregano, dried thyme, and sugar.
Evenly sprinkle the spice mixture over the meat and fat mixture. Mix thoroughly with your hands or a stand mixer fitted with a paddle attachment until fully incorporated.
Slowly add the ice water to the meat mixture, about 1/4 cup at a time, and mix until the water is fully absorbed. The mixture should feel slightly sticky but cohesive. This step helps develop the sausage's texture.
At this point, you can cook a small piece of the sausage in a skillet to taste and adjust seasoning if necessary.
If making bulk sausage, divide the mixture into portions and store in airtight containers or freezer-safe bags. Refrigerate for up to 3 days or freeze for up to 3 months.
If making sausage links, load the sausage mixture into a sausage stuffer fitted with a small nozzle. Carefully thread the rinsed hog casings onto the nozzle, leaving about 4 inches of casing hanging off the end.
Stuff the casings with the sausage mixture, being careful not to overfill, and twist to create individual links of your desired length (typically 4-6 inches). Prick any air pockets with a sterilized needle or sausage pricker.
Refrigerate the sausage links for up to 3 days or freeze for up to 3 months. Cook thoroughly before serving.
Nutrition Facts
Calories |
4140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.7 g | 348% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1077 mg | 359% | |
| Sodium | 7982 mg | 347% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.2 g | ||
| Protein | 396.3 g | 793% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 60.2 mg | 334% | |
| Potassium | 3488 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
