Italian Sausage with Pork and Venison
Venison 34 Lbs
Pork Shoulder 56Lbs
Pork fat 34Lbs
Spices
Black Pepper 1/8 cup crushed
Thai chilies 6 Tablespoons
Chili pepper oil 2 Tablespoons
Soy chili paste 2 Tablespoons
Hot Sauce 2-3 Tablespoons (home made )
Chinese Red vinegar (Yuet Heung Yuen) is the brand I use
Sea Salt 3 Tablespoons
Kosher Salt 6 Tablespoons
Garlic 2 large heads
Fennel about 9 Tablespoons(a good handful)
Thyme 6 Tablespoons
Roast Garlic and Pepper Mix 4 Tablespoons
Olive Oil 3/4 cup
1)Trim all fat from the Venison and discard
Cut the Pork and Venison into 2 inch cubes
Cut the pork fat into 2 inch cubes
Place all the meat and fat in a large bin or a meat mixer and mix.
2)Crush or grind all dry spices then combine and mix them into the cubed meat mixture tossing the meat and spices until well mixed.
3) Chop the garlic and combine with 3/4 cup of olive oil in a food processor or hand blender and puree. Mix into meat mixture.
Add all remaining wet spices and oils and the Chinese red vinegar
Mixing again until all meats are well covered.
**If you want to add a binder (bread crumbs or your choice) mix it in now.
4)Take the bin of combined spices and meats, wrap in clear wrap or cover and place it in the refrigerator for 2-3 days
GRINDING
I like to grind through a course plate.
The hole size should be about the size of a Thumb.
Then grind again using next smaller plate.
The holes should be about the size of your small finger.
You can take the blade out and attach the sausage attachment over the plate and grind again as you stuff the casings or if you have a sausage stuffer you can use that.
Take a little of the meat and spice mixture and cook it.
Taste and adjust spices to your taste
“You can of course use whatever size plate you likeâ€
**I personally donâ€[emoji]8482[/emoji]t like to add a binder to this recipe as it holds together nicely on itâ€[emoji]8482[/emoji]s own.
OPTIONAL Chipotle peppers about 2-3 small cans
any less and the smoky flavor gets lost.
For more heat add about 3 or 4 Habenero peppers( heat) and 3-4 Tablespoons of Thai chili seeds (flavour).
For smaller batches cut recipe by 50% or whatever you want
This recipe is fairly bland and could use twice the amount of chiliâ€[emoji]8482[/emoji]s.
you can reverse the meat amounts if you don't need to stretch the venison.
This recipe was the result of aquiring a deer that was hit by a car and was completely useable.
Original Recipe by
Chris Kevins
June 2005
I have a really great hot sauce recipe that I will post later if you are interested.
Venison 34 Lbs
Pork Shoulder 56Lbs
Pork fat 34Lbs
Spices
Black Pepper 1/8 cup crushed
Thai chilies 6 Tablespoons
Chili pepper oil 2 Tablespoons
Soy chili paste 2 Tablespoons
Hot Sauce 2-3 Tablespoons (home made )
Chinese Red vinegar (Yuet Heung Yuen) is the brand I use
Sea Salt 3 Tablespoons
Kosher Salt 6 Tablespoons
Garlic 2 large heads
Fennel about 9 Tablespoons(a good handful)
Thyme 6 Tablespoons
Roast Garlic and Pepper Mix 4 Tablespoons
Olive Oil 3/4 cup
1)Trim all fat from the Venison and discard
Cut the Pork and Venison into 2 inch cubes
Cut the pork fat into 2 inch cubes
Place all the meat and fat in a large bin or a meat mixer and mix.
2)Crush or grind all dry spices then combine and mix them into the cubed meat mixture tossing the meat and spices until well mixed.
3) Chop the garlic and combine with 3/4 cup of olive oil in a food processor or hand blender and puree. Mix into meat mixture.
Add all remaining wet spices and oils and the Chinese red vinegar
Mixing again until all meats are well covered.
**If you want to add a binder (bread crumbs or your choice) mix it in now.
4)Take the bin of combined spices and meats, wrap in clear wrap or cover and place it in the refrigerator for 2-3 days
GRINDING
I like to grind through a course plate.
The hole size should be about the size of a Thumb.
Then grind again using next smaller plate.
The holes should be about the size of your small finger.
You can take the blade out and attach the sausage attachment over the plate and grind again as you stuff the casings or if you have a sausage stuffer you can use that.
Take a little of the meat and spice mixture and cook it.
Taste and adjust spices to your taste
“You can of course use whatever size plate you likeâ€
**I personally donâ€[emoji]8482[/emoji]t like to add a binder to this recipe as it holds together nicely on itâ€[emoji]8482[/emoji]s own.
OPTIONAL Chipotle peppers about 2-3 small cans
any less and the smoky flavor gets lost.
For more heat add about 3 or 4 Habenero peppers( heat) and 3-4 Tablespoons of Thai chili seeds (flavour).
For smaller batches cut recipe by 50% or whatever you want
This recipe is fairly bland and could use twice the amount of chiliâ€[emoji]8482[/emoji]s.
you can reverse the meat amounts if you don't need to stretch the venison.
This recipe was the result of aquiring a deer that was hit by a car and was completely useable.
Original Recipe by
Chris Kevins
June 2005
I have a really great hot sauce recipe that I will post later if you are interested.
