About this recipe:These venison sausages do take some time to make, but the results are worth it. Minced venison is mixed with curing mix and seasonings, then chilled for three days. The sausages are then slow baked to perfection.
2.25kg minced venison
2 tablespoons curing mix
2 teaspoons mustard seeds
2 1/2 teaspoons garlic salt
2 1/2 teaspoons ground black pepper
1 teaspoon liquid smoke flavouring
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Place the venison in a large mixing bowl. Sprinkle with the curing mix, mustard seeds, garlic salt, pepper and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
Cover the bowl with cling film and refrigerate for 3 days, mixing well each day.
Preheat an oven to 110 C / Gas 1/4.
Divide the mixture into five 450g logs, place onto a grill pan and place a sheet of foil on top to cover.
Bake in the preheated oven until the logs are no longer pink in the centre and an instant-read thermometer inserted into the centre reads 70 degrees C, 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.
Curing mix and liquid smoke can be purchased online.