Venison Sausage Creole Recipes

Steps:

• Sauté onion, bell pepper and celery in oil.
• Combine all ingredients in a large saucepan.
• Bring to a boil while stirring well. Cover and simmer until liquid is absorbed, about 10-12 minutes.
• Remove from stove and let stand 5 minutes before serving.
• Variation: For a spicier Creole taste use a dash of tabasco Sauce.

Steps:

• In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
• Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

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.

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.

Steps:

• Heat the oil in a deep frying pan with a lid. Add the sausages and cook, turning them, until they are brown. Lift from the pan, then add the onion and garlic. Cook, stirring, for 5-8 mins until softened - add a splash of water if the onion starts to colour too much before it softens.
• Add the fennel seeds and cook for a few mins until toasted. Pour in the beans and their liquid, plus half a can of water. Add the tomato purée, stock, celery, vinegar and honey, then cover and leave to cook for 12 mins. Add the sausages and cook until warmed through, then stir through the parsley.

Steps:

• Mix well sausage, green pepper, onion, and egg.
• Roll into small balls.
• In a bowl mix flour and spices.
• Roll the balls in flour mixture and place in casserole dish.
• Mix tomatoes, chili sauce and chili powder on med.
• speed of mixer briefly.
• Pour over sausage.
• Cover and bake at 350* for 45 minutes.