This Venison Italian Sausage will go great in every one of your Italian recipes!
I love Italian food and I have a plethora of venison in my freezer so this recipe kind of wrote itself! Italian sausage kind of just goes with Italian food. In a lasagna, meatballs pizza, calzone, and every other dish you can think of. Throw this bad boy in it and go to town. I made this sausage loose with my LEM Big Bite Grinder #8, but if you want to case it you definitely can. Also, I used an 80/20 venison to pork fat ratio, but you can go 70/30 or even more fat if you just hate venison.
Making sausage can seem like a scary process, but it doesn’t have to be. Again, keeping it loose so you don’t have to worry about the fat leaking out of the casings or not having a smoker is a great beginning intro into the sausage making world. I have a few recipes coming out of this sausage so keep an eye out for what’s in store and enjoy!!
Venison Italian Sausage
- 4 lbs venison
- 1 lb pork fat
- 1.5 T pepper
- 3 T salt
- 1.5 T fennel seeds ground up
- 1.5 T red pepper flakes
- 2.5 tsp oregano
- 1.5 tsp paprika
- 2.5 T garlic powder
- 1.5 tsp onion powder
- 1.5 tsp dried parsley
- 2 tsp brown sugar
- Cut venison and pork fat into small cubes that will fit in your meat grinder and place into a freezer for ~10-30 minutes (depending how cold it already is).
- Mix seasonings together in a small bowl. Make sure your fennel is ground up. I used a coffee grinder, but you can use a spice grinder or mortar and pestle.
- Grind the venison and pork through a coarse plate in your LEM Big Bite Grinder.
- Mix the spices thoroughly into the meat with your hands, stand mixer, or meat mixer and then put back into the freezer for 10-30 minutes.
- Clean your grinder and freeze any part of it that comes in contact with the meat.
- Grind your meat again through a fine plate in your LEM Big Bite Grinder.
- Mix the meat again thoroughly. You can add some water if you want to try to help the binding process.
- This is a loose sausage so when it is sufficiently mixed you are done! You can vacuum seal the sausage or get straight to cooking! Enjoy!!