Venison & Blackberry Sausage
2026-03-31
Recipe sent in by Heath from Hunting and The Outdoors.
Ingredients
2kg Venison | 500 Grams Pork Fat | 300 Grams Blackberries | 1 Tablespoon Dry Sage | 1 Tablespoon Dry Thyme | 1 1/2 Teaspoon Garlic Powder | 1 Tablespoon Dry Sage | 1 Tablespoon Salt | 1 Tablespoon Ground Black Pepper | 2 Tablespoon Brown Sugar | 2 Teaspoon Chili Flakes | 1 Cup Iced Water |
Instructions
1. Prepare the meat - Trim the venison and pork fat, removing any sinew or silver skin. Cut both into small chunks suitable for grinding. Place the meat and fat in the freezer for 30–45 minutes until very cold (but not frozen solid).
2. Grind - Grind the venison and pork fat together using a coarse plate. Keep everything cold throughout the process.
3. Mix ingredients In a large bowl, combine the ground meat with all dry ingredients: sage, thyme, garlic powder, salt, black pepper, brown sugar, and chili flakes. Gently fold in the blackberries, keeping some pieces slightly intact for texture.
4. Bind the mixture - Slowly add the ice water while mixing thoroughly until the mixture becomes sticky and well bound.
5. Test seasoning - Fry a small patty in a pan and taste. Adjust seasoning if needed.
6. Stuff sausages - Load the mixture into sausage casings using a sausage stuffer. Twist into desired link sizes.
7. Rest - Refrigerate the sausages for at least 12–24 hours to allow flavors to develop.
8. Cook or store - Cook immediately by grilling, pan-frying, or smoking to an internal temperature of 70°C / 160°F. Or vacuum seal and freeze for later use.
2. Grind - Grind the venison and pork fat together using a coarse plate. Keep everything cold throughout the process.
3. Mix ingredients In a large bowl, combine the ground meat with all dry ingredients: sage, thyme, garlic powder, salt, black pepper, brown sugar, and chili flakes. Gently fold in the blackberries, keeping some pieces slightly intact for texture.
4. Bind the mixture - Slowly add the ice water while mixing thoroughly until the mixture becomes sticky and well bound.
5. Test seasoning - Fry a small patty in a pan and taste. Adjust seasoning if needed.
6. Stuff sausages - Load the mixture into sausage casings using a sausage stuffer. Twist into desired link sizes.
7. Rest - Refrigerate the sausages for at least 12–24 hours to allow flavors to develop.
8. Cook or store - Cook immediately by grilling, pan-frying, or smoking to an internal temperature of 70°C / 160°F. Or vacuum seal and freeze for later use.