Cooking with Wild Game

Homemade Venison Sauage

Home Made Venison Sausage
That’s a lot a meat!

My husband I have some of the best neighbors ever! We have had some great times together and at times, we have supported each other though some very difficult life experiences too. Life would not be half as much fun with out good friends.

John and his family love good food just about as much as I do. We have enjoyed cooking together over the past few years and we recently got together to make home-made brats and Italian sausages. 25 lbs of sausages that is! At the time we had our friends from France saying with us and John and his family do Foster care, so there is always a crew of hungry mouthes to feed.

Kids watch how to make sausage
Do we really have to watch this?
Lisa Erickson making sausages
Ok when do we get some?

They waited patiently while we slaved over mega pounds of meat!

Meat grinding with Lisa Erickson on wildchow
Grinding and more grinding…
Grinding meat with Lisa Erickson
I’m driving John crazy!

We grind-ed forever! 25 lbs takes a while but you can buy it all ready ground and the recipe only calls for three pounds. We just like to cook big!

Grounding pork and Venison
Wow…wow it’s time to add the spices.
Cooking with Wild game chef Lisa Erickson
John doesn’t need to measure…
Wild game chef Lisa Erickson
This is a work out!
Making sausage with Lisa Erickson
The waiting is killing me…and I’m killing John! I got the look of death!

Here we are getting the casings ready …OK, John is getting the casings ready and I’m screwing around.

Venison sausage
Team work!
Pork sausage
Done, now for the cooking.

Look out for air bubbles

Here is the recipe for some excellent venison sausage.

Spicy Brats

3 lbs ground venison, Do not add venison fat! That is where most of the wild flavor comes from.

3 lbs of ground pork about 70/30 or 60/40 meat to fat ratio

2 tablespoons of pickling salt

2 tablespoons of onion powder

1 tablespoon garlic powder

2 tsp nutmeg

1 tsp ground pepper

2 tsp crushed red pepper flakes

1/4 cup dry milk powder

1/4 cup water

Natural hot dog casings or larger ones if you prefer. We even enjoy them made into patties and skip the casings. I also suggest tasting the sausage by frying up a portion before you stuff it. that way you can adjust the spices if necessary.

Mix all ingredients together and let sit for 4 hours or over night to let the spices meld if you are going to eat it soon.


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