Creole Habenero Venison Sausage

Submitted by matthew.benigni

"This recipe is getting close to perfect. The last time I made it, I used jalepeno's and the heat wasn't enough. I tried this year with crushed red pepper and it just wasn't right."

 

• Ready In: 6hrs
• Ingredients: 16
• Yields: 15 lbs.

ingredients

• 7 1⁄2 lbs pork butt
• 7 1⁄2 lbs venison
• 15 lbs casings, hog
• 7 fresh bay leaves
• 1⁄2 onion
• 2 1⁄2 teaspoons paprika
• 3 habanero peppers, seeded
• 5 teaspoons ground black pepper
• 6 garlic cloves
• 1⁄3 cup salt
• 3 teaspoons curing salt (Insta Cure #1)
• 1 teaspoon dried thyme (twice as much if fresh thyme)
• 4 teaspoons red wine vinegar
• 5 teaspoons fresh parsley, Chopped
• 1 cup ice water
• 1 1⁄2 cups soy protein

directions

1. Coarse grind for the pork and the venison.
2. Mix seasonings with water.
3. Pour in water and mix with meat.
4. Let sit in refridgerator over night.
5. Stuff and Smoke 3 hrs at 165.
6. note: I usually freeze the links, and smoke them when before I eat them.

Reviews

[wildredbill]

With fall here I have a lot of fresh herbs, Habaneros, and onions in our Wisconsin garden. Am always looking for new ways to use Habaneros. Made a lot of Habanero Jelly that is fantastic with pork, beef, Brats, or any sausage on a fresh, home made, grilled, wrap. So it is no surprise that Habaneros should be a great addition to Venison Sausage. It's also not a surprise that Jalapenos are not a good substitute for Habaneros unless one used a lot more of them. As you know, Habaneros are 100 to 140 times hotter on the Scoville Scale than Jalapenos. But I also think the flavor of the Habanero is far superior to the Jalapeno. Infact when I PURCHASE sausage I always shy away from Jalapeno sausage. That's because a lot of sausage makers us that pepper to cover "a multitude of sin." They think that it can hide all the extra fat and poor quality stuff they add. Thanks for your fine recipe, Matt.