Description
Discover how to make delicious Hearty Venison and Beef Sausage Links with our easy recipe. Perfect for breakfast or grilling!
Ingredients
Scale
- 2 pounds (907 g) (900 grams) venison, ground
- 1 pound (454 g) (450 grams) beef, ground
- 2 teaspoon (10 ml) s kosher salt
- 1 teaspoon (5 ml) black pepper
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) smoked paprika
- 1/2 teaspoon (3 ml) dried thyme
- 1/2 teaspoon (3 ml) dried oregano
- 1/4 teaspoon (1 ml) cayenne pepper
- 1/2 cup (120 ml) (120 milliliters) cold water
- Natural sheep or beef casing for stuffing
Instructions
- In a large bowl, combine the ground venison and ground beef.
- Add kosher salt, black pepper, garlic powder, onion powder, and smoked paprika to the meat.
- Sprinkle dried thyme, dried oregano, and cayenne pepper over the mixture.
- Pour cold water into the bowl.
- Mix all ingredients thoroughly using your hands until well combined.
- Rinse the natural casings under cold water to remove excess salt.
- Soak the casings in warm water for at least 30 minutes.
- Fit a sausage stuffer attachment onto your meat grinder or stand mixer.
- Slide a length of casing onto the stuffing tube, leaving a few inches hanging off the end.
- Tie a knot at the end of the casing.
- Fill the casing with the meat mixture, being careful not to overstuff.
- Twist the sausages into links of desired length as you fill.
- Use a pin to prick any air bubbles in the sausages.
- Refrigerate the sausages for several hours or overnight to allow flavors to meld.
- Cook the sausages by grilling, pan-frying, or baking until fully cooked through.
- Serve hot with your choice of sides or condiments.
Notes
- Ensure the ground venison and beef are thoroughly mixed to evenly distribute flavors.
- Soak the casings in warm water to make them more flexible for stuffing.
- Avoid overfilling the casings to prevent bursting while cooking; prick any air bubbles for even cooking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Pan-Frying, Baking
- Cuisine: Various
Nutrition
- Calories: Varies
- Fat: Varies
- Protein: Varies
Keywords: venison sausage links, beef sausage recipe, hearty sausage links, homemade sausage links, savory sausage links