Ingredients
- 2 ½ pounds boneless venison
- 1 pound partly fat boneless shoulder of pork
- Salt to taste, if desired
- Freshly ground pepper to taste
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 2 juniper berries, finely crushed or ground in a spice mill
- ½ cup dry red wine
- Nutritional Information
Nutritional analysis per serving (10 servings)
246 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 32 grams protein; 52 milligrams cholesterol; 92 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
11 to 12 sausages
Preparation
- It is best to prepare these sausages at least one day in advance and refrigerate them until ready to cook.
- As carefully as possible, trim off and discard all membranes, nerves, cartilage and so on from the venison. There should be about 2 pounds of trimmed meat. Cut the venison and pork into 1-inch cubes.
- Put the cubes in a bowl and add the remaining ingredients. Blend well.
- If using a sausage stuffer, put half the mixture into the container of a food processor and blend to a hamburger-like texture. Repeat with the remaining meat and combine the two batches. Blend well with the fingers. Follow the manufacturer’s instructions for filling the sausage casings. If using a meat grinder and stuffer, follow the manufacturer’s instructions for stuffing the casings. When the filling has been added, pinch off the casing and tie a knot at each end. Tie a piece of string at 5- or 6-inch intervals. There should be 11 or 12 sausages. Wrap the sausages in clear plastic wrap and refrigerate overnight.
- When ready to cook, cut off as many lengths of sausage as desired. Prick each sausage all over, forming pin-sized holes. Grill or broil the sausages, turning as necessary, about 15 minutes or until done. Or preheat the oven to 375 degrees. Place the sausages in a skillet and add 1/8 inch water. Bring the water to a boil and place the skillet in the oven. Bake 15 to 20 minutes, turning occasionally, until the sausages are done.
Dining and Cooking