RECIPE: REC: Venison Sausage with Cumberland Sauce

RECIPE:
R

randi

Well-known member
this was posted by Mark in Houston on the old swap.

REC: Venison Sausage with Cumberland Sauce...This recipe is from Bruce

Aidells.

1 & 1/2 lb venison shoulder

1 lb pork butt

3/4 lb pork back fat

1/2 lb slab bacon, rind removed

1 tsp minced garlic

1 tsp minced shallots

2 tsp minced juniper berries

4 tsp kosher salt

2 tsp coarsely ground black pepper

1 tsp fresh rosemary

2 T brandy

3 T dry red wine

medium casings

Cut the meat, fat, and bacon into 2" strips. In a large bowl, mix the meat, fat, and bacon

with all the ingredients except the casings. Cover and marinate in the refrigerator overnight.

The next day, grind the mixture through a 1/4" plate. Add any juices remaining in the bowl. Knead to blend all the ingredients thoroughly. Stuff into casings and in 6" links. Dry the sausage, uncovered, in the refrigeratir overnight before grilling or panfrying.

Serve with Cumberland Sauce.

Cumberland Sauce

zest from two oranges, cut in strips

zest from two lemons, cut in strips

Juice from same two oranges and two lemons

10-oz jar red currant jelly

1 cup port

2 T Worcestershire Sauce

2 tsp finely chopped fresh ginger

1/2 tsp ground ginger

1/4 tsp cinnamon

1 sprig fresh thyme or 1/2 tsp dried thyme

1 tsp dry mustard

Parboil rinds in water 2-3 minutes. Drain and set aside. Mix all the remaining ingredients together in a small saucepan. Bring to a boil and continue to cook until the liquid is syrupy. Add the rinds and cook 1-2 minutes more. Serve hot.

 
REC: Hunter's Sausage

and this one was posted by Michael in Houston

REC: Hunter's Sausage
These are great either braised or grilled!

2 lbs pork butt
1 lb lean smoked bacon
1 tsp kosher salt
2 tsp coarsely ground black pepper
1 tsp ground coriander
2 tsp minced garlic
1 tsp grated nutmeg
1/2 tsp ground ginger
2 tsp sweet paprika
2 tsp dry mustard powder
1 T whole yellow mustard seeds
1/2 cup water
medium hog casings

Grind the pork and bacon through a 1/4" plate of your grinder. Mix the ground meat with the remaining ingredients, except the casings, and knead until all the spices are thoroughly blended with the meat. Stuff into medium
casings, and tie into 6" to 7" links. Dry the sausage, uncovered, in the fridge for 1 to 2 days. Poach in water at 180 F. degrees for 25 minutes. Cool and refrigerate
Braise with beer and onions or grill.

NOTE: My butcher offers "Arkansas Bacon" which is leaner than your basic store-bought bacon. It works quite well with this recipe.

 
REC: Terrine de Chagny Lameloise/ Chicken Liver and Sausage Pate

Terrine de Chagny Lameloise/ Chicken Liver and Sausage Pate:
From Gourmets Basic French Cookbook:

Chop 1 1/2 pounds fresh chicken livers very finely and mix well with 1 pound fresh sausage meat. Season with 1 tsp salt and a pinch of poultry seasoning. Add 1/4 cup good Madeira or Sherry, 2 tbsp Cognac, and 3 eggs well beaten,
and beat thoroughly with a wooden spoon. Line the bottom and sides of a heavy casserole with thin slices of fat salt pork and fill with the meat mixture.

Cover with thin slices of fat salt pork and lay a bay leaf of top. Cover the casserole and seal the edge witha stiff dough, made by mixing flour and water together. Set the casserole in a pan containing about 2 inches of boiling water
and bake in a hot overn (400'F) for about 1 1/2 hours, add more boiling water to the pan as the water evaporates. Remove the casserole from the
oven and cool. Remove the cover and discard the bay leaf and fat salt port from the top of the pate. Chill the pate and serve it from the casserole.

Madeira aspic may be poured over the top before chilling

 
hereyago Cathy smileys/smile.gif any ideas on what to substitute for the venison? maybe ground

duck meat for part of it? I thought of a mixture of duck and veal but veal is almost impossible to get here.

I posted the Terrine because it looks very good and is simple. don't know if it will interest you or not.

emjoy!

 
Thanks so much, Randi- what interesting recipes (more)

They all look good but I am really intrigued by the venison sausage ingredients.

Can you get buffalo meat there? If you have time to experiment, try using it as a substitute for the venison. Veal is too mild for all those flavorings I think- maybe half duck and half dark chicken meat might work but I am leaning more toward a red meat solution.

The terrine looks good- I will try it during the holidays.

Good luck teaching your sausage class! We'll all be anxious to read about it so make sure you post your results!

 
you're very welcome. we do get buffalo here a few times a year. I'll ask the butcher

when they will have it again. it sounds like a much better choice than poultry. I do have a recipe for duck sausage and I'm going to have to see if April can order me breasts at wholesale prices. duck sausage sounds like something she would serve in her resturant.

the sausage making is next tuesday and we're all looking forward to it. I better get myself prepared for it this weekend. and yes, it will be hands on for them. it's the best way to learn.

if you ever get to the pacific north west, I would cook for you in a heartbeat! smileys/smile.gif

 
awww, it's just part of my "cook for a chef" crusade. and who knows, maybe it will smileys/smile.gif

 
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