venison sausage with italian tomatoes and onions
(1 rating)
Great tip, about how to avoid mistakes with meats. Use common sense, like don’t cut into the meat to see if it’s done and don’t toss a cold steak on a hot grill. Why? Because it won’t cook as well as one that’s been allowed to get to room temperature.
►
(1 rating)
yield
serving(s)
method
Stove Top
Ingredients For venison sausage with italian tomatoes and onions
-
4 lbvenison scraps
-
2 lblean bacon (no nitrates)
-
1 Tbspkosher salt
-
1/2 Tbspfresh ground black pepper
-
1/2 Tbspred pepper flakes
-
1 Tbsprosemary, minced
-
1/2 citalian parsley
-
1/2 cdry white wine
-
8 ozsausage casings (about 8 feet)
- TOMATO AND ONION SAUCE:
-
3 Tbspextra virgin olive oil
-
1 mdyellow onion,1/2 inch diced
-
2 clovegarlic, minced
-
2 Tbsptomato paste
-
1/2 cchicken stock
-
1 cred wine
-
1/4 citalian parsley
How To Make venison sausage with italian tomatoes and onions
-
1Run the venison scraps and bacon through the largest holes of a meat grinder.
-
2In a large bowl, mix the venison and bacon with your hands until well blended. Add the rest of the ingredients and mix just until blended. Chill mixture for 30 minutes.
-
3Set up a sausage stuffer and attach the casing to the funnel feeder. Begin stuffing the sausage into the casing and twist every 4 inches. Keep the diameter about 1 inch to insure proper cooking. Prick sausage with a pin all over. Chill until ready to cook.
-
4Tomato and Onion Sauce: Heat 2 tablespoons of olive oil in 10 to 12 inch sauté pan. Add half the sausage links to the pan. Cook over low heat, turning frequently, until browned on all sides. Transfer to a plate. Brown remaining sausage links and transfer to plate.
-
5Pour 1 tablespoon olive oil in the same pan sausage was cooked. Add onions and garlic to the pan and cook until soft, 8 to 10 minutes.
-
6In a small bowl mix tomato paste, stock, and red wine and mix well. Add mixture to the pan. Scrape brown bits from the bottom of the pan and bring to a simmer. Return sausage to the pan, cover, and cook for 15 minutes or until cooked through. Stir in parsley, and serve over cheesy grits.
- 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!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT