Apple Raisin Sausage
3 1/2 lbs lean venison trim (1.58 kg)
1 lb pork butt (454 g)
1/2 lb pork back fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
2 1/2 tsp anise seed, ground (4.5 g)
1 1/2 tbsp coarse black pepper (11.7 g)
1 1/2 tbsp rubbed sage (5.85 g)
1/2 cup brown sugar, packed (116 g)
1/2 cup sweet onion, diced (57 g)
1 cup raisins (150 g)
1 1/2 cups tart apples, diced (174 g)
1 cup apple juice concentrate (472 ml)
22-24mm prepared sheep casings
1. Grind venison, pork and pork fat one time through a 1/4” (6mm) plate.
2. Combine ground meat and fat with remaining ingredients in a large bowl; mix well until the mixture is sticky and batter like.
3. Do a taste test by pan frying a small thin patty, cool patty briefly prior to tasting, add additional seasonings if desired.
4. Stuff the meat batter into sheep casings; twist into 4" (10.2 cm) links.
5. To use bulk style, stuff the seasoned meat batter into poly meat bags or shape into equal size patties.
6. Refrigerate sausage up to 5 days or vacuum seal and freeze up to 6 months.
These healthy, easy to make, sausages exude the subtle flavor of apple and goes deliciously well with breakfast, brunch or dinner. The recipe can be doubled or tripled as needed––leftovers freeze okay whether cooked or raw.
The USDA recommends that the internal temperature of fresh sausage reach at least 160°F (70°C) when checked with a quick-read digital thermometer.