Venison Sausages Recipe

Name: Venison Sausages
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 pound ground venison shoulder or flank, well chilled; 8 ounces ground pork shoulder, well chilled; 8 ounces ground fatback, well chilled; 1 1/2 tablespoons kosher salt; 3 teaspoons freshly ground black pepper; 1/2 teaspoon garlic powder; 1 1/2 teaspoons onion powder; 1 1/2 tablespoons grated fresh ginger; 1/4 teaspoon freshly ground juniper berries; 1 teaspoon dry mustard; 6 extra-large egg whites (about 1/2 cup); 1 teaspoon arrowroot

Servings: persons

1 pound ground venison shoulder or flank, well chilled
8 ounces ground pork shoulder, well chilled
8 ounces ground fatback, well chilled
1 1/2 tablespoons kosher salt
3 teaspoons freshly ground black pepper
1/2 teaspoon garlic powder
1 1/2 teaspoons onion powder
1 1/2 tablespoons grated fresh ginger
1/4 teaspoon freshly ground juniper berries
1 teaspoon dry mustard
6 extra-large egg whites (about 1/2 cup)
1 teaspoon arrowroot

1
Combine the venison, pork shoulder, and fatback in a very large bowl.
2
Add the salt, pepper, garlic powder, onion powder, ginger, juniper berries, dry mustard, egg whites, and arrowroot.
3
Using your hands, mix together very well.
4
Mix in 1 cup ice water a little bit at a time, until the sausage is firm enough to form into patties but not too dry.
5
Form the mixture into 24 patties, each about the size of a tiny hamburger patty.
6
Heat a large skillet over medium heat until a drop of water sizzles on it.
7
Arrange the sausages in a single layer in the skillet.
8
Fry the sausages, turning them once, until golden brown and crusty on the outside and the interior loses its pink color, about 4 minutes total.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound ground venison shoulder or flank, well chilled, 8 ounces ground pork shoulder, well chilled, 8 ounces ground fatback, well chilled, 1 1/2 tablespoons kosher salt, and more.

Yes, Venison Sausages falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Sausages

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