How to Cook Perfect Homemade Venison Bratwurst
From preparing to cooking toseasoning, here’s everything you should know about Venison Bratwurst.
Equipment
- Meat Grinder/Mixer
- A Large bowl
- A big spoon
- A stuffer for sausage
- Casings
Ingredients
- 2 lbs venison
- 1 1/2 lbs pork butt For Extra Fat
- 1/2 lbs pork fatback
- 1 cup milk
- 1 egg
- 2 tbsp salt
- 1 tbsp pepper
- 1 tbsp ground allspice
- 1 tbsp caraway seed
- 1/2 tbsp ground sage
- 1 tbsp marjoram
- 2 cloves minced garlic
- 1 bag sausage casings
Instructions
- It’s best to grind the meat when it’s at least partially frozen, as the fat won’t smear and it will grind more evenly.
- Grind up your meat and mix all the dry spices and garlic in a large bowl.
- In a separate bowl, beat the egg and add milk.
- Mix the ground meat, spices, and egg/milk mixture together. Although it’s cold, it’s best to use your hands to mix everything together.
- Place the mixture back in the refrigerator to chill again.
- If your sausage casings were packed in salt, soak them in water for at least 30 minutes, rinsing them and refreshing the water a few times.
- Stuff the meat mixture into your sausage casings and tie off.
Notes
