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Venison: Zaunbrecher Deer Sausage

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"Sausage is virtually synonymous with pork, but in Louisiana hunting is still an important part of the food-supply chain, and at the end of deer season, it's time for everyone to use the venison they have accumulated. The recipe I've included here is similar to the Zaunbrecher's, a 60:40 mix of deer and pork. Venison adds a dense meaty taste to sausage; the fatty pork contributes wonderful flavor and much-needed moisture. As the story goes, my great-great-grandfather Nicholas brought this recipe with him from Germany. The recipe has been changed slightly over the years (it used to contain nutmeg, for instance), but the heart of the seasoning remains the same. When I participated in my first Zaunbrecher sausage fest, I assumed that we might make a hundred pounds, but we made 2,000 pounds of deer sausage that day. This recipe yields 5 pounds of sausage, but it can easily be doubled. When making sausage, keep both the meat and your grinding equipment very cold; that makes it easier to grind the meat. This is not a very spicy sausage. If you like it hotter, add another teaspoon of cayenne and black pepper or a teaspoon of red pepper flakes."

List of Ingredients

â—¦ 3 pounds boneless pork butt
â—¦ 2 pounds boneless deer meat
â—¦ 3 tablespoons kosher salt
â—¦ 2 teaspoons ground black pepper
â—¦ 2 teaspoons cayenne pepper
â—¦ 1 teaspoon ground white pepper
â—¦ ¼ teaspoon curing salt
â—¦ 1 â…“ tablespoons sugar
â—¦ ¾ teaspoon garlic powder
â—¦ 1 cup water
â—¦ About 6 feet of sausage casings, rinsed


Recipe

Cut the pork and venison into 2-inch squares.

In a mixing bowl, combine all the spices, add the water, and stir well. Add the meat and, using your hands, toss well until evenly coated with the spice mixture. Using a mixer fitted with a grinding attachment, grind the meat, then attach about 6 feet of casing and stuff into desired lengths.

Smoke at 80° to 100° F for about 4 hours. At this point, the sausages will not be fully cooked. Store them in the refrigerator and finish cooking before serving.

Makes about 5 pounds



Notes:

• The loins and saddles of deer are typically grilled, smoked, or fried. You'll want to use the legs and other fattier cuts for making sausage.

• As any Cajun will tell you, there are many different ways to make sausage. Throughout Acadiana, recipes vary as to whether or not to add curing salt, MSG, garlic, or even liver. Curing salt is essential for smoked sausage, however. My cousin told me that one time when he made sausage he accidentally left the curing salt out and when he smoked it, the mixture went sour. Apparently the low to moderate heat and slow smoking process means the meat is susceptible to spoilage, but the curing salt helps prevent that. Curing salt also gives meat an appealing pink color and adds saltiness. But if you're making green (unsmoked) sausage, there's no need for curing salt. As far as MSG is concerned, I like the increased flavor it provides, but as MSG can cause adverse reactions in some people I leave it out.