Smoked Venison Bratwurst with Garlic and Herbs

Smoked venison bratwurst is a flavorful and lean alternative to traditional sausages, enhanced by the rich flavors of garlic and herbs. Whether you’re a fan of wild game or simply looking for a delicious twist on classic bratwurst, this recipe offers a satisfying blend of savory venison, aromatic spices, and the smoky goodness of a slow cook. Perfect for backyard barbecues, tailgating, or a special family dinner, these sausages are sure to be a hit. Plus, they’re an excellent way to utilize venison, offering a healthy, protein-packed meal that’s low in fat.

Ingredients

For the Sausage:

• 3 pounds ground venison
• 1/2 cup crushed garlic (about 15 cloves)
• 1/4 cup fresh parsley, chopped
• 2 teaspoons dried thyme
• 2 teaspoons dried marjoram
• 1 teaspoon black pepper
• 1 tablespoon salt
• 1 teaspoon crushed red pepper flakes (optional)
• 1/2 cup ice water
• Sausage casings (collagen casings)

Directions

Prepare the Casings:

1. Rinse the sausage casings in cold water and soak them for about 30 minutes to soften. Keep them in water until ready to use.

Mix the Sausage: 2. In a large mixing bowl, combine the ground venison. 3. Add the crushed garlic, parsley, thyme, marjoram, black pepper, salt, and optional red pepper flakes. Mix well until all ingredients are evenly incorporated. 4. Gradually add the ice water while mixing, ensuring the mixture is moist and slightly sticky.

Stuff the Sausages: 5. Rinse the sausage stuffer attachment with cold water. Slide one end of the casing onto the stuffer, tying a knot at the other end. 6. Carefully fill the casing with the sausage mixture, making sure not to overstuff. Twist the sausages into your desired lengths, typically around 6 inches. 7. Tie off the open end of the casing and use a toothpick or small knife to make pinholes in the sausages to release any trapped air.

Preheat the Smoker: 8. Preheat your smoker to 180°F (82°C). For best flavor, use wood chips like hickory or apple.

Smoke the Sausages: 9. Place the sausages in the smoker, ensuring they are not touching each other to allow even cooking. Smoke for 2 to 3 hours, or until the sausages reach an internal temperature of 160°F (71°C).

Serve: 10. Remove the sausages from the smoker and allow them to rest for 10 minutes before slicing. 11. Serve the smoked venison bratwurst with mustard, sauerkraut, or on a bun with your preferred toppings.

Prep Time:

• 40 minutes

Cooking Time:

• 3 hours (including smoking time)

Total Time:

• 3 hours 40 minutes

Kcal Per Serving:

• Approximately 220 kcal per sausage (based on a 4-ounce serving)

Tips

• Using fresh herbs: While dried herbs add flavor, fresh parsley can add a more vibrant taste to the sausage. You can also try adding fresh thyme for an even more intense herbal note.
• Venison texture: Ground venison is lean, so adding a bit of ice water helps achieve a moist consistency. You can substitute some of the venison with beef fat or butter if you want a juicier sausage.
• Casing types: Collagen casings are easy to use, but if you prefer a more traditional feel, natural hog casings are another great option.
• Flavor variations: For a unique twist, you can experiment with adding other ingredients such as smoked paprika, fennel seeds, or ground mustard to the sausage mixture.

Benefits

• Lean and Healthy: Venison is known for being leaner than traditional meats like beef or lamb. It is low in fat and high in protein, making it a great option for those looking for a healthy, high-protein meal.
• Rich in Nutrients: Venison is a good source of essential vitamins and minerals, such as B vitamins, iron, and zinc, which contribute to overall health and wellness.
• Sustainable Choice: Hunting venison is often considered more sustainable than factory farming, making this recipe a more environmentally conscious choice.
• Delicious Flavors: The combination of garlic and herbs with the natural smokiness of the wood chips gives this venison bratwurst a deep, satisfying flavor that pairs beautifully with sides like roasted vegetables or fresh salads.

FAQs

1. Can I use another type of meat instead of venison? Yes, if venison isn’t available, you can substitute it with beef or chicken. However, venison gives a distinct, rich flavor that sets this recipe apart from traditional sausages.
2. What kind of wood chips should I use? Hickory and apple wood chips are both excellent choices for smoking venison bratwurst. Hickory gives a strong, earthy flavor, while apple adds a sweet, fruity aroma.
3. Can I grill these sausages instead of smoking them? Yes, you can grill the bratwurst if you don’t have a smoker. Grill them over medium heat for about 10-12 minutes, turning occasionally until they reach an internal temperature of 160°F (71°C).
4. How do I store leftover bratwurst? Store cooked sausages in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. Reheat gently to maintain their flavor and texture.
5. Can I make the sausages spicier? Absolutely! For extra heat, increase the amount of crushed red pepper flakes or add a touch of cayenne pepper.

Conclusion

Smoked Venison Bratwurst with Garlic and Herbs is a flavorful and healthy alternative to traditional sausage recipes. Whether smoked to perfection or grilled, these bratwursts offer a savory bite that’s ideal for gatherings or meal prepping. Packed with lean protein, aromatic herbs, and just the right amount of garlic, this dish is a true celebration of wild game cooking at its finest.