Venison sausages are made from excess meat pieces that are ground together with spices and herbs, then stuffed into casings or pressed into patties. They can be smoked, cooked, or frozen and are often mixed with other meats or ingredients. Modern butchers use pre-processed pork casings or synthetic casings instead of animal intestines. The texture of the sausage depends on the ingredients and cooking method.
Venison sausages are, simply, sausages made with venison or venison. They are often homemade, but can also be purchased from specialist retailers. Pieces of meat that are too tough or oddly shaped to be used in other cuts or dishes are what typically goes into venison sausages. All of these excess meat bits are ground together, often with spices, herbs, and other ingredients, then stuffed into casings or pressed into patties. Venison sausages can be smoked, cooked, cooked or frozen.
Sausage making has long been a way for hunters and butchers to get the most out of a kill. After the first few cuts of meat have been removed, there are often still salvageable pieces in various sizes and textures. Grinding these pieces together into a sausage creates a new product that can be used in a variety of dishes, leaving little waste.
Many cooks mix herbs, spices, and even dried fruits and nuts into their sausages. Others create venison sausage blends by combining venison with other meats, such as pork or beef. The sausages can be cooked immediately, in the oven, over the stove or on the grill. They’re also often stored in the freezer, then cooked fresh when needed.
Traditional sausage making practices instruct butchers to place ground sausage meat back into the animal’s intestinal gut to form bonds with the sausage. Although venison sausages are often made as links, it is very seldom that venison intestine is used. Modern butchers more frequently choose pre-processed pork casings or all-synthetic casings for venison sausages. These alternatives are more durable and aesthetic, as well as more hygienic.
The sausage can also be left free. Loose sausage is popular in pastas and pizzas as well as breakfast meatballs. Loose-style venison sausages are made in the same way as the canned versions, but instead of mashing the link sausages, the meat is cooked directly. Immediate cooking of venison sausages is generally recommended when the sausage is let loose. Freezing often works, but unless it’s sealed tightly, much of the flavor risks being lost in the freezer.
Raw venison sausages, in link or patty form, are typically only available for seasonal purchase from local grocery stores or butcher shops. Most commercially prepared venison sausages are pre-cooked. Some of these are hard sausages that are meant to be cut up and eaten atop crackers or as an appetizer, while others are softer and intended more for cooking.
Much of the texture of a venison sausage depends on its ingredients and how it was cooked. Smoked sausages, for example, are usually much tougher and tougher than fried or baked sausages. Home cooks can mimic the smoky flavor without the texture or problems of smoking at home by adding smoke chips or artificial smoke flavoring to their sausage mixes.
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