A simple, yet delectable recipe for homemade sausagemeat. Venison, pork, curing mix and seasonings are mixed together, then frozen in 450g portions until needed. This recipe makes a total of 3.6kg sausagemeat. Use in any recipe that calls for sausagemeat.
Curing mix can be purchased online.
I work with quite a few avid hunters, though venison is rather new to me as a cook. They all know I love to cook, so they keep bringing me in venison - of course they also know I'll make something with it, then bring it in for them to eat! Anyway, looking for new things to try and found this - wonderful!! Everyone loved it! I made biscuits and gravy with this sausage and everyone came back for seconds....and thirds!! Thanks for taking the time to share the recipe! - 26 Dec 2007 (Review from Allrecipes US | Canada)
Excellent recipe! I was able to use up some venison roasts as well as make a more healthy breakfast sausage. I did add a bit more sage as that is my taste, I do appreciate the suggestion to try a sample before freezing. Thanks alot! - 22 Mar 2008 (Review from Allrecipes US | Canada)
Terrific recipe, AmynJohn! We have 3 hunters under one roof and using all that venison can be a challenge before the next season rolls around. This will definitely help to use up the meat. We used Adobe seasoning instead of the curing mixture since I could not find the Morton's one you suggested. The entire family (even Grandma!) enjoyed our sausage gravy and biscuits this morning. - 05 Jan 2008 (Review from Allrecipes US | Canada)