Best 9 Creole Habenero Venison Sausage Recipes

VENISON SAUSAGE CREOLE

Steps:

• Cook Sausage in skillet or dutch oven over med. heat, turning often until brown, about 10 minutes remove.
• Saute onion, garlic and green pepper in Olive Oil until tender and browned. Add tomatoes, seasonings and sauces. Blend well.
• Return sausage to skillet and bring mixture to a boil. Lower temperature.
• Simmer, covered, stirring occasionally for 15-18 or until mixture has reduced.
• Stir in cooked noodles, and serve.

HOMEMADE VENISON ITALIAN SAUSAGE

Steps:

• mix together all spices and vinegar.
• add to the ground meat.
• stuff in hog casings or freeze in bulk.

CREOLE HABENERO VENISON SAUSAGE

Steps:

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

VENISON BREAKFAST SAUSAGE

Steps:

• Put venison through meat grinder. Mix all spices and ground pork with the ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.

CREOLE SAUSAGE AND VEGETABLES

Steps:

• In a large skillet, cook the sausage, onion, sweet peppers and garlic in oil over medium heat until vegetables are tender. Stir in the tomatoes, Worcestershire sauce, sugar, lemon juice and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes., Add okra; return to a boil. Reduce heat; simmer, uncovered for 7 minutes or just until okra is tender. Serve with rice if desired.

CHAURICE - CREOLE PORK SAUSAGE

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Grind the pork as finely as possible, mixing the fat and lean.
• Add seasonings and mix thoroughly.
• Add the finely minced onions, garlic and herbs to the meat, together with the allspice.
• Fill the casings and make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings).
• Fry sausage slowly in hot fat (cooking the sausages too quickly might cause the casings to burst) and garnish with parsley when done.

HOT ITALIAN SAUSAGE "VENISON"

Steps:

• Mix meats together.
• In a seperate container mix dry ingredients thoroughly.
• Combine meat and spices, mix thoroughly.
• Add water.
• Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
• Can be stuffed into Medium Casings or used in bulk form depending on your recipe.

EASY SMOKED SAUSAGE CREOLE

Steps:

• Sauté onion, bell pepper and celery in oil.
• Combine all ingredients in a large saucepan.
• Bring to a boil while stirring well. Cover and simmer until liquid is absorbed, about 10-12 minutes.
• Remove from stove and let stand 5 minutes before serving.
• Variation: For a spicier Creole taste use a dash of tabasco Sauce.

VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE

Steps:

• Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
• Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
• Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.