Are you a fan of sausage but looking for a healthier or alternative option to traditional pork fat? Or maybe you’re just curious about experimenting with new ingredients in the kitchen.
Whatever your reason, making deer sausage without pork fat is not only possible, but it can also be surprisingly delicious.
In this article, we’ll explore a recipe for making juicy and succulent venison sausage without using any domestic animal fat. We’ll also discuss the pros and cons of using oils instead of animal fat in sausages and provide tips for achieving the perfect texture and flavor.
So, let’s get started on this culinary adventure!
How To Make Deer Sausage Without Pork?
To make deer sausage without pork, you’ll need one pound of ground venison. Since venison is lean, it can be dry without added fat. To make the sausage juicy, you can use a secret ingredient like bacon fat, butter, coconut oil, or even olive oil.
Here’s a recipe for making fresh venison sausage with olive oil:
Ingredients:
– 1 pound of ground venison
– 1/4 cup of olive oil
– 1 tablespoon of salt
– 1 teaspoon of black pepper
– 1 teaspoon of paprika
– 1/2 teaspoon of garlic powder
– 1/2 teaspoon of onion powder
– Hog casings (optional)
Instructions:
1. In a blender, puree the olive oil until it emulsifies and becomes thick.
2. Transfer the emulsion to a freezer to harden.
3. Once the emulsion has almost solidified, blend it into the ground venison with the seasonings.
4. If using hog casings, stuff the mixture into them and twist into links.
5. Allow the sausages to air dry in the fridge overnight before cooking.
Note: It’s important to keep everything cold during each step of the process to prevent the sausage from breaking and resulting in a dry, crumbly texture.
Why Make Deer Sausage Without Pork?
There are a few reasons why you might want to make deer sausage without pork. First, if you don’t eat pork for religious or personal reasons, using an alternative fat like olive oil can be a great option. Additionally, some people may be looking for a healthier alternative to traditional sausage that’s high in fat. Using olive oil or other healthy fats can help reduce the overall fat content while still providing the necessary moisture and flavor.
Another reason to make deer sausage without pork is simply because you don’t have any on hand. Pork fatback can be difficult to find in some areas, and using an alternative fat like olive oil can be a convenient solution. Plus, using different fats can add unique flavors and textures to your sausage that you may not get with traditional pork fat.
Lastly, making deer sausage without pork can be a fun experiment for those who love to try new things in the kitchen. It allows you to get creative with your ingredients and try out different flavor combinations. Plus, it’s always satisfying to make something from scratch that you can enjoy with friends and family.
The Benefits Of Using Oils Instead Of Animal Fat In Sausage
Using oils instead of animal fat in sausage has a few benefits. Firstly, it provides a healthier option for those who want to reduce their fat intake. Recent studies have shown that reducing fat in meat products can lead to healthier options that are in demand by consumers. Secondly, oils are easily accessible at grocery stores, unlike pure white fatback which can be hard to find. Additionally, the use of oils can provide a unique flavor profile to the sausage. For example, using olive oil can provide a rich and succulent taste to the meat without changing the overall flavor profile of the sausage.
However, there are some downsides to using oils instead of animal fat in sausage. One issue is that oils leak from the holes in the casing, causing flare-ups on the grill. To resolve this issue, you can cook over indirect heat, smoke, or poach the sausages. Another thing to note is that the texture of the sausage may be different when using oils instead of animal fat. Oils are softer than animal fat and may not provide the same chunky texture that some people prefer in their sausages.
Despite these downsides, using oils instead of animal fat can be a great option for those who want to make healthier and unique-tasting sausages. By emulsifying the oil and liquid together before blending with the meat, you can create a smooth and succulent texture that allows the venison to shine through. Additionally, using oils like soy or canola can increase polyunsaturated fatty acids and omega-3 content while decreasing saturated fatty acids, providing nutritional benefits to your sausage. Overall, using oils instead of animal fat in sausage can lead to a healthier and flavorful product that is sure to impress your taste buds.
Recipe For Making Deer Sausage Without Pork
If you’re not a fan of using olive oil, you can substitute it with bacon fat, butter, or coconut oil. To get started, take one pound of ground venison and break it apart gently into a bowl. In a separate bowl, mix together 1/4 cup of your preferred fat, 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.
Pour half of the spice mixture over the meat and add the rest of the venison on top. Pour the remaining spices over the meat and gently mix it with your fingers. Be careful not to over-mix as it will make the sausage tough. Once mixed, you can form the sausage into patties or stuff them into casings.
If you’re using casings, make sure to soak them in warm water for at least 30 minutes before stuffing them. Stuff the mixture into the casings and twist them into links. Allow them to air dry in the fridge overnight before cooking.
When cooking the sausage, you can grill them over indirect heat or smoke them to prevent oil from leaking out of the holes in the casing. Alternatively, you can poach them in water or beer before grilling or pan-frying.
Remember to keep everything cold during each step of the process to prevent the sausage from breaking and resulting in a dry texture. With these tips and tricks, you can make delicious deer sausage without pork fatback.
Tips For Achieving The Perfect Texture And Flavor
When making deer sausage without pork, achieving the perfect texture and flavor can be a challenge. Here are some tips to help you get it right:
1. Use the right fat: Since venison is lean, it’s important to add fat to the sausage to prevent it from being dry and crumbly. Pork fat is the best option for venison sausage as it has a clean flavor that allows the venison to shine through, and it won’t render out during cooking as easily as beef fat. If you can’t find pork fat, other options include bacon fat, butter, coconut oil, or olive oil.
2. Keep everything cold: It’s essential to keep the meat, fat, and seasonings cold during each step of the process to prevent the sausage from breaking. This means keeping them in the fridge or freezer until you’re ready to use them. Additionally, you should chill your grinder and mixing bowl before use.
3. Use the right equipment: To achieve the perfect texture, you’ll need to use a meat grinder to grind the meat and fat together. It’s best to use a coarse grind plate first (such as 3/8″) and then a finer plate (such as 3/16″) to achieve a nice visible separation between fat and lean meat.
4. Mix thoroughly: Once you’ve ground your meat and fat, you’ll need to mix in your seasonings thoroughly. You can do this by hand or by using a meat mixer. If you’re mixing by hand, be careful not to break any encapsulated citric acid or high-temp cheese if you’re adding them.
5. Test for seasoning: Before stuffing your sausages into casings, it’s a good idea to fry up a small patty of the mixture and taste it for seasoning. Adjust as needed before proceeding.
By following these tips, you’ll be well on your way to making delicious deer sausage without pork that’s juicy and succulent every time.
Conclusion: Enjoying Delicious And Healthy Deer Sausage
Making deer sausage without pork is not only possible but can also be a healthy and delicious option. By using lean venison meat and a healthy oil like olive oil, you can create a juicy and flavorful sausage that is perfect for grilling or cooking in the oven. It’s important to keep everything cold during the process to ensure the sausage holds together like an emulsion. Experiment with different seasonings and oils to find the perfect combination that suits your taste buds. Whether you’re looking for a healthier option or simply can’t find pork fat, making deer sausage with olive oil is a great alternative that won’t compromise on taste or texture. Enjoy your delicious and healthy deer sausage!
