Mediterranean Venison Sausage

From The Urban Hunstman, Danny Christensen, we have "Sausage For The People." Follow him as he shows a simple and easy way to make a delicious Mediterranean sausage that pairs with anything from fresh tomato sauce and pasta to Sunday brunch's chilled mimosas. 

By / Photography By Danny Christensen | June 19, 2017

Ingredients

  • 5 pounds venison, cubed
  • 2 pounds pork belly, cubed
  • 1/3 cup salt
  • 1/8 cup garlic powder
  • 2 tablespoons fresh ground pepper
  • 7 feet of sausage casings
  • 1 handful roasted pine nuts
  • 10 branches fresh oregano
  • 1 handful parsley
  • 4 tablespoons fennel seeds
  • 4 cloves garlic, finely chopped

Preparation

Soak the casing in luke warm water. Grind the venison and pork belly to a medium course. Mix ground venison and pork well together in a big bowl. Add the rest of the ingredients in and mix well. Gently apply casing to medium size stuffing tube. Tie a knot at the end of casing and feed the ground sausage meat through the grinder at a slow speed. Makes 1 1/2 to 2 feet of  sausage.

Cooking

Ingredients

  • 5 pounds venison, cubed
  • 2 pounds pork belly, cubed
  • 1/3 cup salt
  • 1/8 cup garlic powder
  • 2 tablespoons fresh ground pepper
  • 7 feet of sausage casings
  • 1 handful roasted pine nuts
  • 10 branches fresh oregano
  • 1 handful parsley
  • 4 tablespoons fennel seeds
  • 4 cloves garlic, finely chopped
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