Entree: Australia – Tasmania – Venison Sausages (Fresh sausages made from ground venison blended with pork fat and seasonings, traditionally grilled or pan-roasted)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 18 min

Additional 8 hrs 30 min

Total 8 hrs 45 min

Ingredients

- 2 lb (900 g) ground venison
- 8 oz (225 g) pork fatback, finely chopped and kept cold
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) finely chopped fresh sage or 1 tsp (1 g) dried sage
- 1 tbsp (15 ml) crushed juniper berries, lightly crushed (optional)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) Worcestershire sauce
- 1/4 cup (60 ml) ice water
- Natural hog casings, soaked and rinsed

Instructions

1. Place the cold ground venison and cold chopped pork fat in a large bowl. Add salt, black pepper, sage, crushed juniper (if using), minced garlic and Worcestershire sauce.
2. Mix ingredients thoroughly by hand or with a stand mixer fitted with a paddle on low speed, adding the ice water gradually until the mixture feels sticky and well emulsified, about 2–4 minutes.
3. Cover the bowl and refrigerate the sausage mix for at least 30 minutes to let flavors meld and the fat firm up.
4. Fit a sausage stuffer or a large piping funnel with prepared hog casings. Fill the casings with the chilled meat mixture, taking care not to overstuff; twist into links of desired length, leaving small air pockets pricked with a pin.
5. Place the formed sausages on a tray, cover, and refrigerate for several hours or overnight to let the flavors mature and the casings dry slightly.
6. To cook, preheat a grill or skillet to medium heat. Grill or pan-roast sausages, turning occasionally, until they reach an internal temperature of 160°F (71°C) and are evenly browned, about 12–18 minutes depending on thickness.
7. Let sausages rest 5 minutes before serving. Serve with mustard, crusty bread or roasted vegetables as preferred.