If you love game meat, you'll definitely want to try making Gramps venison summer sausage. This is a classic recipe that has been passed down from generation to generation, and it's easy to make at home. Here are the steps you need to follow:
Ingredients:
* 1 pound ground venison
* 1 tablespoon salt
* 1 teaspoon black pepper
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon paprika
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh thyme
* 1/4 cup chopped fresh oregano
* 1/4 cup chopped fresh rosemary
* 1/4 cup chopped fresh sage
* 1/2 cup red wine (optional)
* 1 tablespoon Worcestershire sauce
* 1 tablespoon liquid smoke (optional)
Equipment:
* Grinder or food processor
* Large mixing bowl
* Plastic wrap or wax paper
* Measuring cups and spoons
* Sharp knife
* Cutting board
* Sausage casings
Directions:
1. Begin by grinding the venison meat until it's finely chopped. If you don't have a grinder, you can use a food processor. Be sure to wash any equipment thoroughly before using it for this recipe.
2. In a large mixing bowl, combine the ground venison with the salt, black pepper, garlic powder, onion powder, paprika, parsley, thyme, oregano, rosemary, sage, red wine (if using), Worcestershire sauce (if using), and liquid smoke (if using). Mix everything together until well combined.
3. Cover the mixing bowl with plastic wrap or wax paper, then refrigerate it for at least 2 hours to allow the flavors to develop. This step is important as it helps to deepen the flavors of the sausage.
4. Once your sausage mixture has chilled, it's time to stuff it into casings. If you don't have sausage casings, you can use plastic wrap or wax paper instead. Simply roll out a sheet of plastic wrap or wax paper and place a small amount of the sausage mixture on one end of the sheet. Then, fold the other end over the mixture and roll it up tightly into a tube.
5. Repeat this step for the rest of your sausage mixture, making sure to leave enough room at the end of each casing for the links to connect. Once you've used all of your sausage mixture, tie off the ends of each casing with a small strip of plastic wrap or wax paper.
6. Finally, hang up the sausages to dry in a cool, dry place away from direct sunlight. This step is important as it helps to cure the sausage and make it safe to eat. Allow the sausages to dry for at least 3 days, turning them occasionally to ensure even drying.
7. Once your sausages are fully dried, you can remove them from the casings by gently pulling on the plastic wrap or wax paper ties. Then, slice off any excess fat and store the sausages in an airtight container in the refrigerator until ready to eat.
Making Gramps venison summer sausage is a fun and rewarding activity that will leave you with delicious homemade sausages to enjoy all year round. With these simple steps, you can create a classic recipe that has been passed down from generation to generation. Enjoy!