Sausage Archives - Wife Of A Hunter https://wifeofahunter.com/category/all/sausage/ Recipes for a Hunter's Wife Thu, 02 Feb 2023 02:56:06 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://wifeofahunter.com/wp-content/uploads/2021/03/Header-WOAH-150x150.png Sausage Archives - Wife Of A Hunter https://wifeofahunter.com/category/all/sausage/ 32 32 191194188 Chicago Pull-Apart Venison Pigs in a Blanket https://wifeofahunter.com/chicago-pull-apart-venison-pigs-in-a-blanket/ https://wifeofahunter.com/chicago-pull-apart-venison-pigs-in-a-blanket/#comments Thu, 02 Feb 2023 02:54:17 +0000 https://wifeofahunter.com/?p=4090 These Chicago Pull-Apart Venison Pigs in a Blanket are perfect for any party you are hosting or attending! If you are like my family, you might be attending a Superbowl party or hosting one next weekend. This got me thinking and planning some appetizer recipes to help y’all out! I love to bring dips or […]

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These Chicago Pull-Apart Venison Pigs in a Blanket are perfect for any party you are hosting or attending!

If you are like my family, you might be attending a Superbowl party or hosting one next weekend. This got me thinking and planning some appetizer recipes to help y’all out! I love to bring dips or finger food to parties. They are easy to snack or grab and you can continue socializing.

With this criteria, and also wanting something unique, but was also easy, my husband came up with this idea. It is an appetizer take on a Chicago dog. We keep venison hotdogs in our freezer because they are easy meals, so it made this recipe 10x easier to make because all we had to do was thaw the hotdogs. 

This is a super fun appetizer that everyone will enjoy! You can even make this in a regular style and set up a topping bar for anyone to dress these weenies like they prefer!

I hope y’all enjoy this as much as we did! 

Chicago Pull-Apart Venison Pigs in a Blanket
Chicago Pull-Apart Venison Pigs in a Blanket
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Chicago Pull-Apart Venison Pigs in a Blanket

The perfect appetizer for any party.
Course Appetizer
Cuisine American
Keyword American, Appetizer, Chicago, Hot Dog, Venison
Prep Time 8 minutes
Cook Time 35 minutes
Total Time 43 minutes
Servings 8 people
Author Sophie May

Equipment

  • 8" Springform Cake Pan if you don't have this like me, I used a regular 8" cake pan
  • Pizza Cutter optional but makes life easier
  • Rolling Pin

Ingredients

  • cooking spray to lightly coat your pan
  • all purpose flour enough to coat your surface
  • 1 13.8oz pizza dough refridgerated
  • poppy seeds
  • onion powder
  • garlic powder
  • cane syrup optional
  • 1.5 T salted butter melted
  • 8 venison hotdogs cut in 1/3 to make 24 total

Toppings

  • yellow mustard
  • chopped dill pickles I used dill pickle relish
  • Chicago style relish my store did not have this, but if you can find it, use it!!
  • sport peppers I used chopped pepperoncini peppers
  • 1 small tomato chopped
  • poppy seeds
  • small onion chopped

Instructions

  • Preheat oven to 400°F.
  • Lightly grease your pan.
  • Lightly flour your surface and unroll your pizza dough. Lightly sprinkle the top of the dough with flour and roll out your dough. Cut 24 equal slices. I made mine into triangles, but rectangles work just fine.
  • If using cane syrup, drizzle the surface. I lightly did this but this is totally up to you. Sprinkle with poppy seeds, onion powder, and garlic powder. Again, this is up to you. Season with your heart.
  • Take a slice and wrap a hot dog slice with the non seasoned side touching the hot dog...i.e. seasoned side facing out. Put the pigs in a blanket standing upright in the pan (like you see in the photo). Repeat until the pan is filled.
  • Before I put it in the oven, I like to drizzle the top with more cane syrup and more poppy seeds.
  • Bake for 15 minutes. Brush the melted butter over the pigs in a blanket.
  • Continue baking for another 15-20 minutes or until the bread is golden brown.
  • Drizzle with mustard and top with your favorite toppings. ENJOY!

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]]> https://wifeofahunter.com/chicago-pull-apart-venison-pigs-in-a-blanket/feed/ 2 4090 Venison Pan Sausage https://wifeofahunter.com/venison-pan-sausage/ https://wifeofahunter.com/venison-pan-sausage/#comments Mon, 29 Mar 2021 22:25:13 +0000 https://wifeofahunter.com/?p=177 My dad usually gets his deer processed, and he tried this one processor in east Texas. They made him a venison pan sausage that was delicious, but getting your deer processed can be quite pricey. I decided to do my own take on this venison pan sausage. It turned out great and goes with eggs […]

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My dad usually gets his deer processed, and he tried this one processor in east Texas. They made him a venison pan sausage that was delicious, but getting your deer processed can be quite pricey. I decided to do my own take on this venison pan sausage.

It turned out great and goes with eggs or any breakfast food. I also use it in a Venison Bolognese recipe I made, which is a family favorite!

For this recipe, you will need a meat grinder with a medium grinding plate and preferably a stand mixer with paddle attachment. Yields ~5lbs depending on waste from grinder. Have a vacuum sealer or other way to freeze extra meat ready to go.

We keep our meat in an extremely cold freezer. I take the meat out the night before and put it in the refrigerator. When I make the sausage, it is still partially frozen the next morning when I grind it. Keeping the meat cold is essential so your grinder does not overheat and precook (yucky!) the meat.

 

Venison Pan Sausage
Venison Pan Sausage
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Venison Pan Sausage

Delicious venison pan sausage that works in a multitude of preparations!
Servings 5 lbs
Author Sophie May

Ingredients

  • 3.5 lbs venison
  • 1.5 pork fat*
  • 1.5 T Sage
  • 1 T Red pepper more or less depending on spice tolerance
  • 1 t Garlic powder
  • 1 clove garlic minced
  • 2.5 T Salt less if desired
  • 2.5 t Ground pepper
  • 2 1/4 t Brown sugar
  • 1/2 T Thyme

Instructions

  • Cut venison and pork fat into small cubes that will fit in your meat grinder and place to the side.
  • Mix seasonings together in a small bowl.
    Venison Pan Sausage Spices
  • Toss the meat together with the spices and put the meat on a baking sheet or casserole dish**. Cover with aluminum foil and place this back in the freezer to keep the meat extremely cold (30 minutes).
  • Next, grind your meat. The first grind will give you a rough chop between the meats and the spices.
  • Once all meat has been ground, cover with foil and place back into the freezer for 10 minutes.
  • Grind your meat again. The second grind will be a much smoother mixture, which is what you want with pan sausage.
  • Place meat into your stand mixer. This might be a two step process depending on bowl size of your mixer.
  • Mix meat on low speed for 1-5 minutes. This will ensure spices are evenly spread throughout.
  • Make a small patty and cook in a pan over medium-high heat until cooked through(~2-3minutes per side). Taste this patty and adjust seasonings as desired mixing meat and seasonings well again.
  • Cook up desired amount and freeze the rest.

Notes

*You can use wild pig fat if you have it or you can call your local grocery store/butcher and see if they sell it... for my Texas folks, H.E.B.’s do. Just call before hand so they can save it for you.
 
**I wear plastic gloves in this step to keep most of the spices on the meat. Also if the meat is too cold for your hands, layer knit gloves with the plastic gloves over them.

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