Creole Habenero Venison Sausage Recipes

VENISON SAUSAGE CREOLE

Make and share this Venison Sausage Creole recipe from Food.com.

Provided by la petite chef

Categories One Dish Meal

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 13

Venison Sausage Creole image

Steps:

Cook Sausage in skillet or dutch oven over med. heat, turning often until brown, about 10 minutes remove.
Saute onion, garlic and green pepper in Olive Oil until tender and browned. Add tomatoes, seasonings and sauces. Blend well.
Return sausage to skillet and bring mixture to a boil. Lower temperature.
Simmer, covered, stirring occasionally for 15-18 or until mixture has reduced.
Stir in cooked noodles, and serve.

Nutrition Facts : Calories 228.1, Fat 1.4, SaturatedFat 0.2, Sodium 1884.8, Carbohydrate 50.7, Fiber 7.5, Sugar 2.9, Protein 5.1

Ingredients

1 lb venison sausage, divided
1 large onion, sliced
2 garlic cloves, thin-sliced
1 green pepper, large-diced
2 large tomatoes, large-diced
1/2 cup water
1/4 teaspoon black pepper
2 tablespoons salt
1/4 teaspoon cayenne powder
1 teaspoon red pepper flakes
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce or 2 tablespoons chili sauce
1 lb penne pasta or 1 lb egg noodles

HOMEMADE VENISON ITALIAN SAUSAGE

We really like this recipe. If you like milder sausage cut back on the cayenne and red pepper. If you want a fattier sausage add more pork and less venison. Hope you like this as much as we do.

Provided by Dixie from Kansas

Categories Deer

Time 35m

Yield 10 pounds, 30 serving(s)

Number Of Ingredients 13

Homemade Venison Italian Sausage image

Steps:

mix together all spices and vinegar.
add to the ground meat.
stuff in hog casings or freeze in bulk.

Ingredients

7 lbs venison, course ground
3 lbs pork butt, finely ground
3 tablespoons salt
4 teaspoons ground pepper
2 teaspoons cayenne pepper
8 garlic cloves, minced
4 teaspoons onion powder
4 teaspoons marjoram
2 tablespoons paprika
2 teaspoons dried rosemary, crushed
1 teaspoon thyme
2 teaspoons red pepper flakes
1/4 cup red wine vinegar

CREOLE HABENERO VENISON SAUSAGE

This recipe is getting close to perfect. The last time I made it, I used jalepeno's and the heat wasn't enough. I tried this year with crushed red pepper and it just wasn't right.

Provided by matthew.benigni

Categories Wild Game

Time 6h

Yield 15 lbs.

Number Of Ingredients 16

Creole Habenero Venison Sausage image

Steps:

Coarse grind for the pork and the venison.
Mix seasonings with water.
Pour in water and mix with meat.
Let sit in refridgerator over night.
Stuff and Smoke 3 hrs at 165.
note: I usually freeze the links, and smoke them when before I eat them.

Nutrition Facts : Calories 782.4, Fat 41.1, SaturatedFat 14.5, Cholesterol 340.1, Sodium 2744.5, Carbohydrate 2.3, Fiber 0.6, Sugar 0.7, Protein 94.3

Ingredients

7 1/2 lbs pork butt
7 1/2 lbs venison
15 lbs casings, hog
7 fresh bay leaves
1/2 onion
2 1/2 teaspoons paprika
3 habanero peppers, seeded
5 teaspoons ground black pepper
6 garlic cloves
1/3 cup salt
3 teaspoons curing salt (Insta Cure #1)
1 teaspoon dried thyme (twice as much if fresh thyme)
4 teaspoons red wine vinegar
5 teaspoons fresh parsley, Chopped
1 cup ice water
1 1/2 cups soy protein

CREOLE SAUSAGE AND VEGETABLES

If you're a fan of okra, you'll get a kick out of this zippy smoked sausage and vegetable mix from Jill Holland of Florence, Alabama. When served over rice, this dish makes a hearty meal with generous portions.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 16

Creole Sausage and Vegetables image

Steps:

In a large skillet, cook the sausage, onion, sweet peppers and garlic in oil over medium heat until vegetables are tender. Stir in the tomatoes, Worcestershire sauce, sugar, lemon juice and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes., Add okra; return to a boil. Reduce heat; simmer, uncovered for 7 minutes or just until okra is tender. Serve with rice if desired.

Nutrition Facts : Calories 227 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 952mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

Ingredients

1 pound reduced-fat fully cooked sausage, cut into 1-2-inch slices
1 large onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 teaspoons canola oil
4 cups chopped fresh tomatoes
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/4 teaspoon seafood seasoning
4 cups frozen cut okra
Hot cooked rice, optional

VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE

This is a nice change from regular summer sausage. The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings. We serve this at the 'Beast Feasts' we host every year where all the dishes are from wild game. This recipe works well with beef as well.

Provided by Emily Tisdale

Categories Meat and Poultry Recipes Game Meats Venison

Time P1DT2h

Yield 40

Number Of Ingredients 9

Venison Cheddar-Jalapeno Summer Sausage image

Steps:

Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

Nutrition Facts : Calories 48.4 calories, Carbohydrate 0.2 g, Cholesterol 26.8 mg, Fat 1.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 552.5 mg, Sugar 0.1 g

Ingredients

1 cup cold water
3 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons mustard seed
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
2 teaspoons liquid smoke flavoring
3 pounds lean ground venison
1 cup shredded Cheddar cheese
2 jalapeno peppers, seeded and minced

CHAURICE - CREOLE PORK SAUSAGE

The intense seasoning in this recipe is a characteristic of Creole sausage. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until cooked through. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Pork

Time 30m

Yield 6 pounds

Number Of Ingredients 14

Chaurice - Creole Pork Sausage image

Steps:

To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Grind the pork as finely as possible, mixing the fat and lean.
Add seasonings and mix thoroughly.
Add the finely minced onions, garlic and herbs to the meat, together with the allspice.
Fill the casings and make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings).
Fry sausage slowly in hot fat (cooking the sausages too quickly might cause the casings to burst) and garnish with parsley when done.

Nutrition Facts : Calories 986.7, Fat 44, SaturatedFat 15.5, Cholesterol 389.9, Sodium 1432.5, Carbohydrate 6.1, Fiber 1.1, Sugar 2.2, Protein 133.3

Ingredients

4 lbs pork (lean)
2 lbs pork (fat)
3 teaspoons salt
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon chili pepper
1 teaspoon paprika
2 large onions, peeled and minced
1 garlic clove, peeled and minced
1 sprig fresh thyme, minced
1 sprig fresh parsley, minced
2 bay leaves, crumbled
1/2 teaspoon allspice
pork sausage casing (37 millimeter)

DEER (VENISON) SAUSAGE

Make and share this Deer (Venison) Sausage recipe from Food.com.

Provided by SaffronMeSilly

Categories Breakfast

Time 5m

Yield 1 lb sausage, 8 serving(s)

Number Of Ingredients 6

Deer (Venison) Sausage image

Steps:

In a large bowl thoroughly combine all ingredients, and roll into a log.
Refrigerate at least 24 hours before use. Good for 5-6 days when refrigerated.
Sausage can also be frozen and will be good for 3-4 months. Once thawed, refrigerate and use within 2-3 days.

Nutrition Facts : Calories 133.6, Fat 9.7, SaturatedFat 3.5, Cholesterol 43.1, Sodium 203.4, Carbohydrate 0.3, Fiber 0.2, Sugar 0.1, Protein 10.6

Ingredients

1/2 lb ground venison
1/2 lb pork sausage (the lower quality fatty variety actually works the best, higher quality sausage is leaner which you )
1 teaspoon ground sage
1 teaspoon ground mustard
1 teaspoon red pepper
1/2 teaspoon red chili flakes

VENISON BREAKFAST SAUSAGE

This is the best venison sausage I have tried. It doesn't last long. Make sure to use a vacuum sealer to freeze. The sausage will stay fresh tasting much longer.

Provided by Nancy in Michigan

Categories Breakfast

Time 1h

Yield 8 pounds, 32 serving(s)

Number Of Ingredients 10

Venison Breakfast Sausage image

Steps:

Put venison through meat grinder. Mix all spices and ground pork with the ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.

Nutrition Facts : Calories 217.9, Fat 13.4, SaturatedFat 5, Cholesterol 88.5, Sodium 491, Carbohydrate 0.3, Fiber 0.1, Protein 22.5

Ingredients

2 tablespoons sea salt
2 teaspoons fresh ground pepper (coarse)
3/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon garlic powder
2 tablespoons ground sage
4 lbs ground pork
4 lbs venison, cut in 1 1/2-inch pieces

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