I have had three pounds of ground pork and venison in my freezer for months now. My friend generously offered it to me to make sausage with, but I had two obstacles: 1) I didn't have a sausage stuffer and 2) I hadn't thought up a recipe yet. Now I have both. I received a KitchenAid Sausage Stuffer as a gift from the company following a Blog conference called Tech Munch. I love hatch chile season, so I guess you can say I was inspired. So finally, after all this time has passed, I have a plenty of sausage to go around. Just so you know, if you use a KitchenAid for sausage stuffing, you also need the KitchenAid Food Grinder Attachment for Stand Mixers. But you should have one of those any way for grinding your own beef for delicious short rib burgers. Right?
Let me tell you about making sausage. I LOVED it. I giggled the whole time over the phallic nature of
My kitchen was a mess of soaked pig intestines and chunks of meat. The mixer was loud; my counters and hands were wet and greasy; it was disgusting but I had a blast doing it. Plus... The sausage tasted incredibly fresh. It was so juicy and full of dynamic flavors, all of which I could identify because I chose them! The eating was as fun as the making. I added things to it as I went along, finding that cumin really cuts the gaminess of the venison. I loved twisting then cutting the links. They turned out so beautiful.
Hatch Chile Venison Sausage
makes 3 1/2 pounds
100% Natural Hog Casings
1 1/2 pounds ground pork
1 1/2 pounds ground venison
2 Tablespoons paprika
1 Tablespoon ground cumin (you could leave it out if you don't like cumin)
1 Tablespoon kosher salt
2 teaspoons dried parsley flakes
1 teaspoon ground mace
4-5 cloves garlic, minced
1/3 cup white onion, minced
1 hatch chile, minced (you could substitute a jalapeño)
3/4 cup white wine
Soak 4 feet of sausage casings in warm water for 30-40 minutes. Meanwhile, prepare the meat mixture. Using your hands, gently combine the remaining ingredients in a large bowl. Don't overwork the meat but combine well. Run water through the length of the casings to make sure there are no tears. Grease the stuffing attachment with coconut oil. Thread the entire casing onto the attachment, leaving 3-4 inches hanging off the end. Turn the mixer on 4 and feed the meat into the machine. Stuff the sausages, guiding the casings with one hand. When the entire length is stuffed, tie a knot on both ends, then twist into individual links.
Grill sausages outdoors, cook in a skillet or broil in the oven until cooked through.
It's rare for me to have this much of an adventure in my own kitchen since I cook all the time. This was a very unique and memorable morning!
I want to make so much more! Any crazy flavor combo ideas?? The weirder, the better-- I'm thinking about making a mango-hatch chile chicken sausage. Or a curried sausage with green onions; or blueberry breakfast sausage! Any thoughts??