smoked venison sausage with cherry-shallot sauce
(1 rating)
Smoked venison sausage is outstanding and, combined with a little sweet kick, makes a perfect main attraction for a delicious and eye appealing meal.
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(1 rating)
yield
serving(s)
method
Smoke
Ingredients For smoked venison sausage with cherry-shallot sauce
- SAUSAGE
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3 lbvenison, cubed
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5 lbpork fat (keep as cold as possible)
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1/4 cbrown sugar, firmly packed
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1/8 ccoarse black pepper
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2 Tbspsoy sauce
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2 tspgarlic powder
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2 tsponion powder
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natural hog casings
- SAUCE
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2 smshallots, thinly sliced
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1 Tbspsoy sauce
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1 Tbspbrown sugar
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12 ozcanned cherries
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1/2 cpinot noir
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wild rice, for serving
How To Make smoked venison sausage with cherry-shallot sauce
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1Hand mix all ingredients for the sausage, then use a Meat Grinder with a coarse plate to grind it. Grind half of the meat mixture a second time through a finer plate. Vacuum seal the ground meat and allow it to marinate for 1-2 days.
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2Use a Sausage Stuffer to stuff the sausage into casings.
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3Soak your wood smoking chips for 30 minutes. Preheat the Smoker to 170 degrees with the water bowl filled. Once preheated, fill the smoking box and hang the sausage onto sausage hooks. Smoke the sausage for two hours, then adjust the temperature to 200 degrees and smoke for another two hours or until the internal temperature is 160 degrees F.
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4While the sausage smokes, prepare the sauce. Sautee the shallots in soy sauce and brown sugar until translucent. Pour in the cherries and wine and turn the burner to high. Stir constantly. Once boiling, bring the sauce back down to a simmer. Stir occasionally. Allow to simmer for about one hour.
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5Once the sausage is fully smoked, serve it over wild rice, smothered in cherry-shallot sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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