Venison Bratwurst Sausage
"Simply the best sausage recipe we have tried. Great to make and freeze."
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
40
ingredients
- 2 lbs ground deer meat (ground)
- 2 lbs pork butt (ground)
- 1 large onion, minced
- 1⁄2 teaspoon sugar
- 2 1⁄2 teaspoons salt
- 1 teaspoon ground allspice
- 1 teaspoon caraway seed
- 1⁄2 teaspoon ground sage
- 1 teaspoon marjoram
- 1 teaspoon pepper
- 2⁄3 cup milk
- casing, soaked in water for two hours and rinsed thoroughly (place casing end over tap and letting water run through)
directions
- Mix ingredients thoroughly and place meat mixture into food grinder gradually (This is better if you have two people).
- Place casing end over stuffing tube and hold.
- Turn grinder on and when casing starts to fill with air, stop machine and squeeze air out.
- Tie end off.
- Push meat thru steadily, filling casing.
- Let sausage coil as you fill.
- Gently pinch casing and twist 3-4 times.
- Grill or simmer 20-30 minutes until well done.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
After trying about 8 different recipe's, this was the best. I did change the meat to three pounds ground venison and 1 pound ground beef suet. The Spice mix is excellent. In one batch I added a ground hot pepper, and in one batch I used beer instead of milk. All were excellent. -
This is a great recipe. After reading other reviews I made sure to use fatty pork. I also added 1/2 tsp coriander and 1/4 tsp cayenne pepper. I also substituted dark beer for the milk. Once I received the raves on these brats I have tried variations using wine instead of milk, added 1 cup sharp cheddar cheese, added jalepeno peppers and horse radish in one batch. Lately I have been making a large base recipe (30 lbs) and dividing and making a number of different varieties at once. -
Just what I was searching for!!! And I had been searching for the right recipe for weeks. The pork shoulders I used were a bit leaner than I would have liked and I will make sure I have fattier pork for the next batch, but the flavor was perfect. I should have known someone from "the County" would come up with this. We northern New Englanders like our venison.
-
I agree, one of the best sausage recipes I have tried, either on the net or from friends or relatives. I did a 60-40 pork to venison ratio and it turned out great and still lean but not too lean. I also added 2-tsp. Crushed Red Pepper Flakes; cut the salt by 1/2 tsp. and increased the Black Pepper by 1/2 tsp. I also used a dark beer instead of milk. Again, it was great and full of flavor off of the grill!! I felt like my German ancestors were smiling down at me and even envious-hehe!! -
Tasty indeed. I used beer in place of the milk as suggested by another reviewer and liked the results. I found that the 50/50 mix of venison and pork made a sausage a little too lean for my tastes. Next time I'll make it only 30% to 40% venison.
see 3 more reviews
Tweaks
-
I added beer instead of milk as a few other reviewers suggested. I found this rather bland and not the best sausage recipe. I tried the Hot Italian Sausage "venison" recipe #155877 and everyone likes that spice combination better. -
This is a great recipe. After reading other reviews I made sure to use fatty pork. I also added 1/2 tsp coriander and 1/4 tsp cayenne pepper. I also substituted dark beer for the milk. Once I received the raves on these brats I have tried variations using wine instead of milk, added 1 cup sharp cheddar cheese, added jalepeno peppers and horse radish in one batch. Lately I have been making a large base recipe (30 lbs) and dividing and making a number of different varieties at once.
-
I agree, one of the best sausage recipes I have tried, either on the net or from friends or relatives. I did a 60-40 pork to venison ratio and it turned out great and still lean but not too lean. I also added 2-tsp. Crushed Red Pepper Flakes; cut the salt by 1/2 tsp. and increased the Black Pepper by 1/2 tsp. I also used a dark beer instead of milk. Again, it was great and full of flavor off of the grill!! I felt like my German ancestors were smiling down at me and even envious-hehe!!
-
Tasty indeed. I used beer in place of the milk as suggested by another reviewer and liked the results. I found that the 50/50 mix of venison and pork made a sausage a little too lean for my tastes. Next time I'll make it only 30% to 40% venison.
-
After trying about 8 different recipe's, this was the best. I did change the meat to three pounds ground venison and 1 pound ground beef suet. The Spice mix is excellent. In one batch I added a ground hot pepper, and in one batch I used beer instead of milk. All were excellent.
RECIPE SUBMITTED BY
Aroostook
United States
Zaar...Wow, what a place! I'm one of the old timers of Zaar. I can't count the number of wonderful dishes I cooked in the past few years since joining. Along the way I have had the pleasure of meeting several Zaar chefs. Talk about your fruits and nuts! lol. I have enjoyed meeting them all.
Family: What's to say...I have had the same sweet husband forever (Good thing....I'd hate to have to break a new one in...=) and live close to a couple of grown children. (Maybe you've met Smoke Alarm Jr. ..her brown rolls are sooo good!) Therefore, my family gets together often to enjoy each other's company and cooking. My greatest joy is six "little to tallerthanme" kids running around calling me Grammy. They wear me out! lol
For the past thirty years I have been a Special Education teacher for grades 9-12 and love it. Took some time off last year to recovery from surgery, chemotherapy and radiation for breast cancer. (Loved the radiation....I keep imagining that we are absolutely napalming the nasty cancer cells tohellandback to keep the little suckers from returning. =) My prognosis is good and now "I'm back in the saddle again". lol. Being a north country "gurl", I am happiest outside...walking, fishing, sitting in front of an outdoor fire or being on water (although in February it's a bit stiff....=0) When indoors I like to read, garden, knit, quilt and paint. During cold Maine weather I like to warm my feet on a very large ( 100 pounds of long legs and huge feet), sweet and furry golden retriever named Kerry (aka KTBRD: Kerry the big red dawg..lol) . In the summer, the dawg and I round up the grandkids, hit the local dairy bar for a Mounds Sundae that is to die for!!!=0) . Then spend a lot of long and lazy summer days at camp . All in all...Boy, Life is good! =)
