Venison & Wild Mushroom Sausage
Ingredients
- 1TB juniper berries dried
- 2 1/4c water
- 1lb venison trim, chilled
- 1lb trimmed boneless pork shoulder blade roast, chilled
- 1/2cup morels or other wild mushroom
- 1 TB garlic
- 1 TB mustard seeds
- 2 tsp fresh sage
- 2 tsp fresh rosemary
- 2 tsp kosher salt
- 1 tsp black pepper
- hog casings
Directions
- In small saucepan, bring juniper berries and 2 cups water to boil. - Reduce heat to low, cover and simmer for 10 minutes until berries rehydrated. Drain and let cool, then mince.
- Cut venison and pork into pieces that will fit in grinder. Grind on coarse into a cold bowl.
- Add juniper berries, mushrooms, garlic, mustard seeds, sage, rosemary, salt, pepper, to the meat. Using mixer stir until combined, then add 1/4c juniper water and stir for 90s until it holds together.
- Stuff into casings. Makes 7 about 6“ sausages.