Best Creole Habenero Venison Sausage Recipes

VENISON SAUSAGE CREOLE

Venison Sausage Creole image

Make and share this Venison Sausage Creole recipe from Food.com.

Provided by la petite chef

Categories One Dish Meal

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb venison sausage, divided
1 large onion, sliced
2 garlic cloves, thin-sliced
1 green pepper, large-diced
2 large tomatoes, large-diced
1/2 cup water
1/4 teaspoon black pepper
2 tablespoons salt
1/4 teaspoon cayenne powder
1 teaspoon red pepper flakes
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce or 2 tablespoons chili sauce
1 lb penne pasta or 1 lb egg noodles

Steps:

Cook Sausage in skillet or dutch oven over med. heat, turning often until brown, about 10 minutes remove.
Saute onion, garlic and green pepper in Olive Oil until tender and browned. Add tomatoes, seasonings and sauces. Blend well.
Return sausage to skillet and bring mixture to a boil. Lower temperature.
Simmer, covered, stirring occasionally for 15-18 or until mixture has reduced.
Stir in cooked noodles, and serve.

Nutrition Facts : Calories 228.1, Fat 1.4, SaturatedFat 0.2, Sodium 1884.8, Carbohydrate 50.7, Fiber 7.5, Sugar 2.9, Protein 5.1

CHAURICE - CREOLE PORK SAUSAGE

Chaurice - Creole Pork Sausage image

The intense seasoning in this recipe is a characteristic of Creole sausage. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until cooked through. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Pork

Time 30m

Yield 6 pounds

Number Of Ingredients 14

Ingredients

4 lbs pork (lean)
2 lbs pork (fat)
3 teaspoons salt
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon chili pepper
1 teaspoon paprika
2 large onions, peeled and minced
1 garlic clove, peeled and minced
1 sprig fresh thyme, minced
1 sprig fresh parsley, minced
2 bay leaves, crumbled
1/2 teaspoon allspice
pork sausage casing (37 millimeter)

Steps:

To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Grind the pork as finely as possible, mixing the fat and lean.
Add seasonings and mix thoroughly.
Add the finely minced onions, garlic and herbs to the meat, together with the allspice.
Fill the casings and make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings).
Fry sausage slowly in hot fat (cooking the sausages too quickly might cause the casings to burst) and garnish with parsley when done.

Nutrition Facts : Calories 986.7, Fat 44, SaturatedFat 15.5, Cholesterol 389.9, Sodium 1432.5, Carbohydrate 6.1, Fiber 1.1, Sugar 2.2, Protein 133.3

HOMEMADE VENISON ITALIAN SAUSAGE

Homemade Venison Italian Sausage image

We really like this recipe. If you like milder sausage cut back on the cayenne and red pepper. If you want a fattier sausage add more pork and less venison. Hope you like this as much as we do.

Provided by Dixie from Kansas

Categories Deer

Time 35m

Yield 10 pounds, 30 serving(s)

Number Of Ingredients 13

Ingredients

7 lbs venison, course ground
3 lbs pork butt, finely ground
3 tablespoons salt
4 teaspoons ground pepper
2 teaspoons cayenne pepper
8 garlic cloves, minced
4 teaspoons onion powder
4 teaspoons marjoram
2 tablespoons paprika
2 teaspoons dried rosemary, crushed
1 teaspoon thyme
2 teaspoons red pepper flakes
1/4 cup red wine vinegar

Steps:

mix together all spices and vinegar.
add to the ground meat.
stuff in hog casings or freeze in bulk.

DEER (VENISON) SAUSAGE

Deer (Venison) Sausage image

Make and share this Deer (Venison) Sausage recipe from Food.com.

Provided by SaffronMeSilly

Categories Breakfast

Time 5m

Yield 1 lb sausage, 8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb ground venison
1/2 lb pork sausage (the lower quality fatty variety actually works the best, higher quality sausage is leaner which you )
1 teaspoon ground sage
1 teaspoon ground mustard
1 teaspoon red pepper
1/2 teaspoon red chili flakes

Steps:

In a large bowl thoroughly combine all ingredients, and roll into a log.
Refrigerate at least 24 hours before use. Good for 5-6 days when refrigerated.
Sausage can also be frozen and will be good for 3-4 months. Once thawed, refrigerate and use within 2-3 days.

Nutrition Facts : Calories 133.6, Fat 9.7, SaturatedFat 3.5, Cholesterol 43.1, Sodium 203.4, Carbohydrate 0.3, Fiber 0.2, Sugar 0.1, Protein 10.6

VENISON BREAKFAST SAUSAGE

Venison Breakfast Sausage image

This is the best venison sausage I have tried. It doesn't last long. Make sure to use a vacuum sealer to freeze. The sausage will stay fresh tasting much longer.

Provided by Nancy in Michigan

Categories Breakfast

Time 1h

Yield 8 pounds, 32 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons sea salt
2 teaspoons fresh ground pepper (coarse)
3/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon garlic powder
2 tablespoons ground sage
4 lbs ground pork
4 lbs venison, cut in 1 1/2-inch pieces

Steps:

Put venison through meat grinder. Mix all spices and ground pork with the ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.

Nutrition Facts : Calories 217.9, Fat 13.4, SaturatedFat 5, Cholesterol 88.5, Sodium 491, Carbohydrate 0.3, Fiber 0.1, Protein 22.5