A robust, savory sausage made with ground venison and pork for the ideal balance of flavor and juiciness. Seasoned with garlic, shallots, onion, thyme and cumin, these homemade sausages are excellent for the grill, skillet or freezer.
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Overview
Ingredients
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Recommended cut
carne picada
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
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servings
Preparation
10 min
If using natural hog casings, rinse them under cold running water, then soak in warm water for 30 minutes. Flush the inside of each casing with water and keep them submerged until ready to use. If using synthetic casings, prepare them according to the package directions.
10 min
Heat the olive oil in a small pan over medium heat. Add the shallots, garlic and onion and cook for 4 to 5 minutes until softened but not browned. Remove from the heat and let cool completely.
25 min
In a very large bowl, combine the ground venison and ground pork. Add the cooled onion mixture, breadcrumbs, dried thyme, cumin, salt and black pepper. Pour in the beaten eggs and the ice-cold water, if using.
15 min
Mix the sausage meat thoroughly with clean hands until the filling becomes evenly combined and slightly sticky. This helps develop a good bind so the sausages hold together properly. Keep the mixture cold throughout.
10 min
Cook a small spoonful of the mixture in a skillet and taste. Adjust the salt, pepper or cumin if needed before stuffing the casings.
20 min
Fit a sausage stuffer or meat grinder with a sausage funnel. Slide a casing onto the tube, leaving a small overhang at the end. Stuff the filling into the casing firmly but not too tightly to avoid bursting. You can leave the sausage as one long coil or make individual links.
Tips
Plating
Pairings
Creamy mashed potatoes
A smooth, buttery mash balances the rich, savory flavor of the venison.
Braised red cabbage
Sweet-sour cabbage adds brightness and works beautifully with game meat.
Lentils with herbs
Earthy lentils make a classic and substantial side for venison sausages.
Food & wine pairing
FAQ
Yes. Shape the mixture into sausage patties or skinless logs if you do not want to use casings. Chill before cooking so they hold their shape better.
Venison is naturally lean, so pork adds fat and improves both texture and juiciness. It also makes the sausages easier to stuff and less likely to dry out during cooking.
Yes. Freeze them raw or cooked. For best quality, wrap them tightly and use within 3 months.
Cook until the sausages are browned and the internal temperature reaches 71°C. The juices should run clear and the center should no longer be pink.
Pan-frying over medium heat, grilling over moderate heat or roasting in the oven all work well. Avoid very high heat, which can split the casing before the center is cooked.
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