Are you looking for a delicious and satisfying meal that's also surprisingly easy to make? Then look no further! This homemade pork and venison sausage recipe is perfect for a quick weeknight dinner or a special weekend gathering. It's bursting with flavor, wonderfully textured, and incredibly versatile – you can grill it, pan-fry it, or even add it to your favorite pasta dish. Get ready to experience the joy of homemade cooking with this simple yet impressive recipe.
Ingredients:
- 1 lb ground pork
- 1 lb ground venison
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped (or 1 tsp dried)
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/4 cup ice water (or more, as needed)
- Sausage casings (natural or collagen, about 2 feet) – optional, for traditional sausage links
Instructions:
Step 1: Preparing the Sausage Mixture
In a large bowl, gently combine the ground pork and ground venison. Avoid overmixing, as this can make the sausage tough. Add the chopped onion, minced garlic, sage, thyme, salt, pepper, and red pepper flakes (if using). Mix everything thoroughly but gently, until just combined.
Step 2: Adding Moisture
Slowly drizzle in the ice water, a tablespoon at a time, mixing gently after each addition. The goal is to achieve a slightly moist mixture that holds its shape but isn't overly wet. You might not need all the water, depending on the moisture content of your meats.
Step 3: Stuffing the Casings (Optional)
If you're using sausage casings, prepare them according to the package instructions. This usually involves soaking them in warm water to soften them. Attach one end of the casing to a sausage stuffer (or use a large zip-top bag with a corner snipped off for a simpler method) and carefully stuff the sausage mixture into the casings. Twist the casings at intervals to create individual links.
Step 4: Cooking the Sausage
For grilling, preheat your grill to medium-high heat. Grill the sausages for about 12-15 minutes, turning occasionally, until they reach an internal temperature of 160°F (71°C). For pan-frying, heat a tablespoon of oil in a large skillet over medium heat. Cook the sausages for about 10-12 minutes, turning frequently, until browned and cooked through. If you're not using casings, you can simply form the sausage mixture into patties and cook them in the same way.
Tips for Success:
- Don't overmix the meat: Overmixing can result in tough sausages. Gently combine the ingredients until just mixed.
- Use high-quality ingredients: The flavor of your sausage will be directly affected by the quality of your meats and spices.
- Adjust the seasonings to your taste: Feel free to experiment with different herbs and spices to create your own unique flavor profile.
- Use a meat thermometer: This is the best way to ensure your sausages are cooked to a safe internal temperature.
Variations:
- Spicy Sausage: Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
- Herb-infused Sausage: Experiment with different herbs like rosemary, marjoram, or oregano.
- Apple-Cranberry Sausage: Add 1/2 cup chopped apple and 1/4 cup dried cranberries to the sausage mixture for a sweet and savory twist.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients and portion size. For a more precise nutritional analysis, use a nutrition calculator with the exact quantities of your ingredients. Generally expect this to be a relatively high-protein, moderate-fat dish.
This delicious pork and venison sausage recipe is a perfect example of how easy and rewarding homemade cooking can be. Enjoy!