(03) 5798 3489
Afterpay & Zippay Available
Carnivore Collective
0
Venison Cheese & Jalapeno Sausage

Venison Cheese & Jalapeno Sausage

Dameon Holmes 2026-03-31

Recipe submitted by Ryan Pathe

Ingredients

650 Grams Venison | 350 Grams Pork Fat | 18 Grams Chili Salt | 2 Grams Crushed Szechuan Pepper | 1 Gram Garlic Powder | 1 Gram Onion Powder | 0.4 Grams Ground Paprika | 47.5 ML Red Merlot Wine | 40-60 Grams Diced Jalapenos | 100 -120 Grams Diced Cheddar Cheese |

Instructions

  • 1. Prepare the meat — Dice the venison and pork fat into small cubes and place in the fridge or freezer until very cold.
  • 2. Season and combine — Add the chilli salt, Szechuan pepper, garlic powder, onion powder, and paprika to the meat. Pour in the red wine and mix lightly to distribute.
  • 3. Add inclusions — Fold through the diced jalapeños and cheddar cheese, ensuring even distribution.
  • 4. Grind — Pass the mixture through a 6mm grinding plate, keeping everything as cold as possible.
  • 5. Bind the mixture — Mix thoroughly for 2–3 minutes until the sausage mixture becomes sticky and well combined.
  • 6. Stuff sausages — Fill into prepared sausage casings and twist into your desired link size.
  • 7. Rest — Refrigerate overnight to allow the flavours to develop and the texture to firm.
  • 8. Cook or store — Cook fresh or store chilled/freezed. Cook to an internal temperature of 70°C / 160°F before serving.
    • Find a Stockist Buy Online
    Loading...