Smoked Venison Sausage

Welcome to deer season. As you may remember, I grew up in New Jersey, a Jersey girl. Living just outside of Manhattan, deer hunting and making smoked venison sausage was not something that my family experienced.

In the 1990’s, I lived in Eastern Europe, Romania to be exact. Butchering was something that was always done to prepare for winter. While I did not raise animals, the villagers and I dressed and prepared the animals for our winter consumption. Many types of smoked sausage were prepared.  When I married Captain Rick, an outdoor enthusiast, the hunting came with the pitta patter of my heart.

Smoking the sausage was fun. I made a stove top smoker using a retired roasting pan and a cookie sheet. It was nothing fancy but it did a beautiful job. I got my roasting pan at a yard sale.

smokersausage

The recipe was simple for the sausage: fennel seed, kosher salt, black pepper and a few hot pepper flakes. I tested the batch of sausage by cooking a small piece of sausage on the stove until I got the seasoning just the way I wanted it to taste.
To prepare my smoker, I added tiny pieces of pecan and apple wood to the bottom of the roasting pan. Next, an aluminum foil lined pan was placed on top of the wood in order to catch the excess moisture of the sausage as they smoked. A simple roasting rack was placed on top of this pan with the sausage on top. The lid was a recycled baking sheet that was weighted down with a cast iron pan. This weight kept the smoke inside of the pan. The baking sheet is left open /8 the inch to allow the air to circulate and the wood to ignite. Turn the heat to medium heat. At the first sign of smoke, I closed the lid completely to seal the smoker and set the timer to 50 minutes. The internal temperature of the sausage will be 165 degrees Fahrenheit when the sausage is cooked.

Once the sausage cooled to room temperature, I wrapped the sausage individually in plastic wrap.  They were placed in a labeled brown paper grocery bag. ( This step prevents freezer burn.) They are now ready for the duck blind.

If you have some comments, recipe additions or questions, you can comment below.

Thanks for stopping by.

All the best,

Margaret

The Outdoor Epicurean

About Margaret

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