Venison Bratwurst Sausage
Transform your next cookout or cozy dinner into a gourmet experience with this homemade Venison Bratwurst Sausage recipe. Crafted from lean, flavorful venison and enriched with pork fat for the perfect balance, these sausages are seasoned with a warming blend of spices like nutmeg, marjoram, and ground ginger. Every step of the process, from grinding chilled meat to stuffing hog casings by hand, ensures a tender, juicy, and perfectly spiced result. Whether grilled to golden perfection or pan-seared, these bratwursts shine as the centerpiece of any meal. Serve them with crusty buns, tangy sauerkraut, and a dollop of mustard for a rustic, hearty dish. Perfect for home cooks and hunting enthusiasts alike, this venison sausage recipe combines tradition with irresistible flavor.
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Recipe Information
Ingredients
- 2 pounds Venison, trimmed and cubed
- 1 pound Pork fat, diced
- 1.5 tablespoons Kosher salt
- 2 teaspoons Black pepper, freshly ground
- 0.5 teaspoons Nutmeg, ground
- 0.5 teaspoons Ginger, ground
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Dried marjoram
- 0.5 cup Ice water
- 1 package Hog casings, rinsed and soaked
Instructions
Ensure all equipment (grinder, sausage stuffer, and bowls) is chilled in the refrigerator or freezer before beginning. Cold equipment helps maintain the integrity of the meat and fat during grinding and stuffing.
Cut the venison and pork fat into small cubes. Place them on a baking sheet and put them in the freezer for 20-30 minutes until they are firm but not frozen solid. This will assist with a clean grind.
Using a meat grinder with a coarse plate, grind the chilled venison and pork fat into a large, cold mixing bowl. If desired, grind the meat and fat a second time for a finer texture.
Add the salt, black pepper, nutmeg, ginger, garlic powder, onion powder, and dried marjoram to the ground meat mixture. Mix thoroughly by hand or with a stand mixer fitted with a paddle attachment until the spices are evenly distributed.
Pour the ice water into the meat mixture, and knead or mix until the water is fully absorbed, and the mixture becomes slightly sticky and cohesive. This ensures a consistent texture in the sausages.
Prepare the hog casings by rinsing them thoroughly, soaking them in warm water for at least 30 minutes, and running water through them to flush out any impurities.
Set up a sausage stuffer with the appropriate attachment for filling the hog casings. Load the ground meat mixture into the stuffer, and carefully thread the casing onto the nozzle, leaving a few inches of casing hanging off the end.
Begin filling the casing with the meat mixture, using one hand to guide the casing off the nozzle while the other hand regulates the flow of meat. Be careful not to overstuff the casing, as this can cause it to burst.
Once the casing is filled, twist it into individual sausages, aiming for 4-5 inch lengths. Pinch the casing at the desired length, twist several times, and continue along the filled casing until all sausages are formed.
To cook, grill or pan-sear over medium heat until the sausages are golden brown and reach an internal temperature of 160°F (71°C). Alternatively, vacuum-seal and freeze uncooked sausages for later use.
Serve the bratwurst on buns with your favorite condiments or alongside sauerkraut and mustard for a classic presentation. Enjoy!
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 0.8 g | 0% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 268 mg | 6% | |
*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.
