Try Potato Sausage for a Twist with Your Extra Venison

Posted by admin On April - 8 - 2010

Venison recipes are a lot like styles of hunting, everyone has one and they like to stick to it. Some people like nice, thick steaks that are grilled to perfection or cooked up with onions and mushrooms. Others like to slice the meat extremely thin and then roll it in flour and fry it up in butter.

There are even people who like to smother the meat in gravy and simmer it to perfection. No matter how it is you like your venison, odds are that you have some pieces here and there in your freezer that you do not know what to do with. Some people take those scrap pieces off the ribs or the trimmed ends of roasts and steaks and they grind them up for hamburger or cube them for stew meat.

Here is a suggestion for a recipe you can try that is both delicious and popular among hunters. It is a twist on a Swedish favorite: potato sausage.

The first thing you will need to do is gather the ingredients:

1 pound ground venison
1 pound ground pork
2 pounds peeled and ground potatoes
1 large onion ground or finely diced
1 tablespoon salt
½ teaspoon black pepper
¼ tablespoon garlic powder
½ teaspoon basil
½ teaspoon marjoram
½ teaspoon thyme
½ teaspoon sage

Take a big bowl and mix all of your ingredients together, combining the meat and potatoes and spices until they are thoroughly blended.

Here is where you can make a decision based on what you prefer. You can either fry this recipe up until cooked through, 175 degrees on the meat thermometer, or you can bake it at 350 degrees for about an hour until the temperature is at the appropriate level as stated above.

To have the most authentic experience, we suggest taking the time to get casings and stuff the sausages. Tie them off at the length you want. To cook them, simply choose a method you prefer.

Place them in a large skillet and fill with water until the sausages are halfway covered. Place lid on the pan and cook until temperature reaches 175 degrees. Or you can simply grill them, or bake them, boil them or even fry them if you keep the temperature away from high and keep an eye on them. The casings are quite tasty this way.

Or consider a combination. Boil them until they are cooked through and then toss them in a skillet until the casings are golden brown and crispy.

Do not overcook your sausages, however. Keep a meat thermometer handy and test for doneness now and then. A reading of 175 degrees is perfect for well done pork that is still juicy and tasty. That is your target.

How you serve this sausage is really up to you. Some prefer it as a breakfast item and make it with eggs and toast. Others like to get some bread and make tasty sandwiches.

No matter how you do it, you will likely have fans for life with whoever you serve them to, especially if they are already fans of venison and the remarkable recipes that can be made with this lean meat.

For variations, try adding a small can of jalapeno peppers to the mixture, or use breakfast sausage instead of just ground pork. You can also change around the spices for different flavors, though the ones listed are tried and true.

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