The rich flavor of venison has made it a favorite game meat for centuries, and the spices and heady brandy in this recipe create a good foil for its inherent richness. Serve with Herbed Marinara Sauce or Sherried Tomato Sauce.
Medium hog sausage casings (optional)
11/2 pounds venison shoulder
1/2 pound beef fat
1 tablespoon fennel seeds
3 tablespoons brandy
1 large shallot, chopped
3 garlic cloves, minced
1 tablespoon paprika
11/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon freshly grated nutmeg
1. If using sausage casings, prepare them as directed.
2. Cut venison and fat into 1-inch cubes. Place cubes on a sheet of plastic wrap on a plate and freeze for 30 minutes, or until very firm. While meat chills, grind fennel seeds in a mortar and pestle or in a spice or clean coffee grinder. Set aside.
3. Grind venison and fat through the fine disk of a meat grinder, or in small batches in a food processor fitted with the steel blade using the on-and-off pulse button. If using a food processor, do not process into a paste, but ingredients should be very finely chopped.
4. Combine ground meat, fennel, brandy, shallot, garlic, paprika, salt, pepper, thyme, sage, and nutmeg in a mixing bowl, and knead mixture until well blended. Fry 1 tablespoon of mixture in a small skillet over medium-high heat. Taste and adjust seasoning, if necessary.
5. Stuff mixture into casings as described, if using, and twist off into 5-inch links; prick air bubbles with a straight pin or skewer. If time permits, arrange links on a wire rack over a baking sheet and air-dry uncovered in the refrigerator for 1 day before cooking. Alternately, if keeping sausage in bulk, refrigerate mixture for at least 30 minutes to blend flavors.
6. Cook sausages as directed to an internal temperature of 160°F when pierced with an instant-read thermometer or as directed in a specific recipe.
Note: Sausages can be refrigerated up to 2 days or frozen up to 2 months. Once cooked, they can be refrigerated up to 3 days.