Ingredients
-
2 pounds ground venison
-
1 pound beef fat (or pork fat)
-
2 tablespoons kosher salt
-
1 tablespoon black pepper
-
1 teaspoon mustard seeds
-
2 tablespoons beef bone broth (cold, for binding)
-
Sausage casings
Instructions
1. Prepare the Meat Mixture:
In a large bowl, combine ground venison and beef fat. Add salt, black pepper, and mustard seeds. Mix thoroughly until evenly distributed and sticky.
In a large bowl, combine ground venison and beef fat. Add salt, black pepper, and mustard seeds. Mix thoroughly until evenly distributed and sticky.
2. Add Liquid:
Slowly incorporate the cold beef bone broth into the mixture while mixing. This will help bind the meat and fat for a smoother texture.
Slowly incorporate the cold beef bone broth into the mixture while mixing. This will help bind the meat and fat for a smoother texture.
3. Stuff the Sausages:
Prepare sausage casings by soaking them in warm water. Rinse thoroughly, and stuff with the meat mixture using a sausage stuffer. Ensure the stuffing is tight to avoid air pockets. Tie off the ends.
Prepare sausage casings by soaking them in warm water. Rinse thoroughly, and stuff with the meat mixture using a sausage stuffer. Ensure the stuffing is tight to avoid air pockets. Tie off the ends.
4. Smoke or Cook:
-
Smoking: Preheat the smoker to 150°F and use a mild wood like oak or hickory. Smoke for 4–6 hours until the internal temperature reaches 160°F.
-
Oven Method: Preheat the oven to 150°F, place sausages on a wire rack, and cook for 4–6 hours until the internal temperature is 160°F. Place a pan of water in the oven to maintain moisture.
5. Rest and Slice:
Allow sausages to rest for 10 minutes before slicing. Serve warm or refrigerate for later.
Allow sausages to rest for 10 minutes before slicing. Serve warm or refrigerate for later.
Tips for Success
-
Keep Ingredients Cold:Â Cold ingredients prevent the fat from melting during mixing, ensuring a smooth sausage texture.
-
Use Quality Fat:Â Beef or pork fat is essential for flavor and juiciness in lean venison.
-
Test the Flavor:Â Cook a small portion of the mixture before stuffing to adjust seasoning if needed.
Why It’s Perfect for the Carnivore Diet
This recipe sticks to animal-based ingredients, ensuring you enjoy a nutrient-dense, protein-packed dish. With venison’s high iron and B vitamin content and the richness of added fat, it’s ideal for a low-carb, high-fat carnivore diet.
Enjoy these sausages as a standalone snack, paired with bone broth, or as part of a hearty carnivore meal!