We made these last winter, and they were delicious. This year if Dan gets a deer, we'll probably double the recipe. Oh, we added some high temperature pepper jack cheese to the mix as well.
Venison Bratwurst
Bratwurst is a sausage
that is German in origin, from the word brat (meaning finely chopped meat) and
wurst (meaning sausage). Traditionally it is made from veal, pork, beef or a
combination of those meats, although chicken, turkey and even vegetarian
options are available. One variant is venison bratwurst. Because of its lower
fat content, venison is often mixed with another meat, such as pork, when used
in a sausage recipe.
Medium or large sausage
casings
2 1/2 tsp salt
1/2 tsp sugar
1 tsp caraway seed
1/2 tsp ground sage
1 tsp ground allspice
1 tsp marjoram
1 tsp pepper
2 lbs ground venison
2 lbs ground pork butt
1 large onion, finely
minced
Meat grinder
Soak casings in water
for at least two hours. After soaking, rinse them by placing one end of the casing
over the tap and allowing the water to run through.
Mix together the salt,
sugar, caraway seed, ground sage, ground allspice, marjoram and pepper in one
bowl and set aside.
Combine the ground pork,
ground beef, and onion in a large bowl. Mix by hand until all ingredients are
thoroughly combined.
Add the dry seasonings
to the meat mixture slowly, making sure they are completely mixed in.
Place one end of a
casing over the stuffing tube of the grinder and hold it there. Add meat to the
grinder and turn it on. When the stuffing tube fills with air, turn off the
grinder and squeeze the air out of the casing. Tie it off at the end.
Push the meat steadily
through the grinder, allowing it to fill the casing. When the casing is filled,
tie it off and repeat the steps until all the meat is gone.
We froze them in packs of 3 and grilled them throughout the summer and into the fall. A delicious bratwurst, indeed!
