Equipment
Ingredients
Meat and Liquid
- 1130 g boneless venison, chilled
- 450 g boneless pork shoulder, chilled
- 120 ml dry red wine
- 1 sausage casings
Seasoning
- salt
- black pepper, freshly ground
- allspice, ground
- cloves, ground
- 2 juniper berries, crushed
Nutrition (per serving)
Method
Trim membranes, nerves, and cartilage from the venison.
Cut the trimmed venison and pork shoulder into 2.5cm (1-inch) cubes.
In a large bowl, mix the cubed meat with salt, pepper, allspice, cloves, crushed juniper berries, and red wine until thoroughly combined.
Pulse half of the meat mixture in a food processor until it reaches a ground texture similar to hamburger meat.
Repeat the processing for the remaining half of the meat and combine both batches in the bowl.
Fill the sausage casings using a stuffer according to the manufacturer's instructions. Tie off the ends.
Tie string at 15cm (6-inch) intervals to create individual sausages.
Wrap the sausages in plastic and refrigerate overnight (12-24 hours) to develop flavor.
When ready to cook, separate the sausages and prick the casings all over with a small pin.
Grill or broil the sausages for 15 minutes, turning regularly, until the internal temperature reaches 71°C (160°F).
Chef's Notes
- Keep all meat and equipment chilled during the grinding process to prevent the fat from melting, which ensures a better emulsion.
- Always cook a small 'test patty' of the mixture before stuffing to verify seasoning levels.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Vacuum seal for best results.
Reheating: Pan-fry or grill until the internal temperature reaches 71°C (160°F).
