Mennonite venison sausage

Introduction

Mennonite venison sausage is a flavorful and savory dish that takes advantage of the rich taste of lean venison, balanced by the addition of pork fat for moisture and texture. Blended with traditional Mennonite spices like cloves, coriander, and nutmeg, this sausage embodies a unique blend of warmth and earthiness. It’s perfect for grilling, pan-frying, or baking, making it a versatile addition to your meal rotation. Whether enjoyed on its own, served with sides, or paired with your favorite condiments, Mennonite venison sausage is a culinary delight that showcases the best of traditional recipes.

Ingredients

Main Ingredients

  • 2 lbs ground venison – Lean and rich in flavor, venison provides the main base for the sausage. Its distinct taste is well-suited to the blend of spices used in this recipe.
  • 1/2 lb pork fat, cubed – Adds essential moisture and fat to balance the leanness of venison, ensuring a juicy, tender sausage.

Spices and Seasoning

  • 2 tbsp salt – Enhances all the natural flavors and helps preserve the sausage.
  • 1 tbsp black pepper – Provides a mild spice and warmth, adding depth to the flavor profile.
  • 1 tsp ground coriander – Offers a citrusy, slightly sweet note that balances the richness of the venison and pork.
  • 1/2 tsp ground cloves – Adds warmth and subtle sweetness, a classic component in traditional Mennonite recipes.
  • 1/2 tsp ground nutmeg – Contributes a subtle earthiness and enhances the overall flavor.
  • 1/2 tsp ground allspice – Adds a hint of peppery warmth and depth to the spice blend.
  • 1/4 cup cold water – Helps bind the meat and spices together, ensuring the sausage mixture is smooth and well-mixed.

Casings

  • Natural hog casings – Used to encase the sausage mixture, providing the classic sausage shape and texture.

Instructions

Step 1: Mixing the Venison and Pork Fat Begin by combining the ground venison and pork fat in a large mixing bowl. This mixture is the foundation of your sausage. Venison is lean and bold, while pork fat adds richness, helping the sausage stay moist during cooking.

Mix the two meats thoroughly, ensuring an even distribution of fat throughout the venison.

Step 2: Adding the Spices Next, add the spices to the meat mixture. This includes salt, black pepper, ground coriander, ground cloves, ground nutmeg, and ground allspice. These traditional Mennonite spices are essential for achieving the signature flavor of the sausage. Use your hands to blend the spices evenly into the meat mixture.

Make sure each piece of meat is well-coated with the spices, ensuring that every bite of the sausage will have a consistent and balanced flavor.

Step 3: Incorporating Cold Water Gradually add the cold water to the meat mixture while continuing to mix. The water helps bind the ingredients and keeps the sausage mixture moist. Mix until the mixture becomes sticky and holds together well. This stickiness is key to ensuring the sausage binds properly when stuffed into the casings.

Step 4: Preparing the Casings Prepare the natural hog casings by rinsing them thoroughly under cold water. It’s essential to ensure the casings are clean and free of excess salt from the packaging. After rinsing, soak the casings in warm water for about 30 minutes to make them pliable and easier to work with.

Step 5: Stuffing the Sausage Using a sausage stuffer, carefully fill the casings with the venison mixture. As you fill the casings, make sure to eliminate any air pockets that may form, as these can cause the sausage to burst during cooking.

Once the casings are filled, twist or tie the sausages into your desired lengths. The sausages can be left in longer links or tied into smaller portions, depending on your preference.

Step 6: Resting the Sausages After the sausages are formed, refrigerate them for at least 2 hours. This resting period allows the flavors to meld and enhances the overall taste. You can refrigerate the sausages overnight for even better flavor development.

Cooking the Sausages

Grilling the Sausages Preheat your grill to medium heat. Grill the sausages for about 15-20 minutes, turning them occasionally to ensure even cooking. The sausages are ready when they reach an internal temperature of 160°F and are golden brown on the outside.

Pan-Frying the Sausages Heat a skillet over medium heat and add a small amount of oil to prevent sticking. Cook the sausages for 15-20 minutes, turning them frequently to brown all sides. The internal temperature should reach 160°F.

Baking the Sausages Preheat your oven to 350°F (175°C). Place the sausages on a baking sheet and bake for about 20-25 minutes, or until the internal temperature reaches 160°F. Baking is a great option if you prefer a less hands-on approach to cooking the sausages.

Serving Suggestions

How to Serve Mennonite Venison Sausage Mennonite venison sausage is incredibly versatile and can be served in a variety of ways. It pairs wonderfully with roasted vegetables, mashed potatoes, or rice. Serve it alongside sauerkraut for a traditional pairing, or slice it and add it to charcuterie boards with cheese, bread, and mustard for a hearty appetizer.

For a more casual meal, consider serving the sausages in buns, topped with grilled onions and mustard, for a delicious sausage sandwich.

Storage and Freezing

Refrigeration If you don’t cook all the sausages right away, they can be stored in the refrigerator for up to 3 days. Make sure they are wrapped tightly in plastic wrap or placed in an airtight container to maintain freshness.

Freezing the Sausages For longer storage, freeze the uncooked sausages. Place the sausages in an airtight container or vacuum-sealed bag, and they will last in the freezer for up to 3 months. To thaw, transfer the sausages to the refrigerator overnight before cooking.

Variations

Spicy Venison Sausage If you prefer your sausage with a bit more heat, consider adding crushed red pepper flakes or a dash of cayenne pepper to the spice blend. This will give the sausage a spicier kick while maintaining the traditional flavors.

Herbed Venison Sausage For a more herbaceous flavor, add fresh herbs like thyme or rosemary to the sausage mixture. These herbs will add a fragrant and savory note, complementing the richness of the venison and pork fat.

FAQ

What’s the benefit of using pork fat in venison sausage?
Venison is naturally lean, which can make sausages dry. Adding pork fat ensures the sausage stays juicy, adding moisture and flavor during the cooking process.

Do I need to use natural casings?
Natural casings provide a traditional sausage texture and snap. However, you can also use synthetic casings if natural ones are unavailable or if you prefer an alternative.

How long should I marinate the sausage mixture?
Letting the sausage mixture rest for at least 2 hours in the refrigerator allows the flavors to meld together. For best results, let the mixture marinate overnight.

Conclusion

Mennonite venison sausage is a wonderful way to enjoy the natural flavors of venison combined with traditional spices. Whether you’re grilling them on a summer day, frying them in a skillet, or baking them for a hearty dinner, these sausages offer a delicious and savory experience. With its rich spices and perfect balance of meat and fat, this recipe provides a unique way to bring a taste of Mennonite heritage to your table. Perfect for freezing and making ahead, this sausage is both versatile and packed with flavor, ready to impress at any meal!

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Mennonite venison sausage

Mennonite venison sausage


  • Author: Isabella Roberts
  • Total Time: 40 minutes

Description

A savory and flavorful sausage made with lean venison meat and traditional Mennonite spices.


Ingredients

Scale

2 lbs ground venison

1/2 lb pork fat, cubed

2 tbsp salt

1 tbsp black pepper

1 tsp ground coriander

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1/4 cup cold water

Natural hog casings


Instructions

  1. In a large mixing bowl, combine the ground venison, pork fat, salt, pepper, coriander, cloves, nutmeg, and allspice. Mix well to ensure the spices are evenly distributed.
  2. Slowly add the cold water to the mixture, while continuing to mix, until the mixture becomes sticky.
  3. Prepare the natural hog casings by rinsing them thoroughly under cold water.
  4. Using a sausage stuffer, fill the casings with the venison mixture, making sure to eliminate any air pockets. Twist or tie the sausages into desired lengths.
  5. Refrigerate the sausages for at least 2 hours to allow the flavors to meld.
  6. To cook, you can grill, pan-fry, or bake the sausages until they reach an internal temperature of 160°F.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Cuisine: American

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