Homemade Venison Sausages

Ingredients

• 4.5 kg Ground venison
• Pork jowl (Cut into large pieces and then ground; quantity not specified in the source.)
• Parsley (Chopped at the same time as the meat; quantity not specified.)
• 14 g Salt (14 g per kilogram of total meat.)
• 4 g Pepper (4 g per kilogram of total meat.)
• Grilling seasoning blend (Add a small amount, to taste; the blend contains thyme, among other ingredients.)
• Thyme (Present in the grilling seasoning blend; quantity not specified.)
• Pineau des Charentes (Added by eye; quantity not specified.)
• Natural pork casings (For stuffing the sausages; quantity not specified.)

Steps

1. 1

   Cut the pork jowl into large pieces, then grind it using a meat grinder.

2. 2

   Chop the parsley at the same time as the meat, as indicated in the source.

3. 3

   Place the ground venison and ground pork jowl in a large stockpot or large container. Work with clean hands.

4. 4

   Knead the meat by passing it between your fingers to distribute the different pieces evenly.

5. 5

   Gradually season with 14 g of salt and 4 g of pepper per kilogram of total meat. The total amount of salt and pepper therefore depends on the combined weight of the venison and pork jowl.

6. 6

   Add a little grilling seasoning blend containing thyme.

7. 7

   Add a little Pineau des Charentes, by eye and to taste.

8. 8

   Mix thoroughly again until the seasoning and herbs are evenly distributed throughout the sausage mixture.

9. 9

   Set up a manual sausage stuffer and slide the natural casing onto its nozzle.

10. 10

    Load the sausage mixture into the stuffer.

11. 11

    Gently push the mixture into the casing, taking care to minimize air pockets and fill the casing evenly.

12. 12

    When the casing is filled, pinch it at the desired point to form a sausage, then twist the casing to separate it.

13. 13

    To form the next sausage, twist the casing in the opposite direction. Continue alternating until the entire link is formed.

14. 14

    Place the sausages in the refrigerator for 2 to 3 days so they release some moisture.

15. 15

    After resting in the refrigerator, vacuum-seal the sausages, then place them directly in the freezer for storage.

Notes

The quantities of pork jowl, herbs, parsley, Pineau, and casings are not specified in the source. The seasoning ratio is given per kilogram of total meat, not per kilogram of venison alone. The source states that 60 sausages were made. It describes freezing but does not provide a cooking method or cooking time before consumption.

Nutrition per serving

• main
• meat
• homemade
• charcuterie
• French
• gluten-free
• freezing
• make-ahead