Watch us grill some fantastic homemade venison and pork Italian sausage! Thanks to Chef Johnny from Texas Style BBQ and Cuisine!
• We got the recipe from Chef Johnny at “Texas Style BBQ and Cuisine”
• My son-in-law Sean and I made 47 lbs of venison and pork Italian sausage. We used some of the links that we made.
• Started the grill at 350 degrees for the first step.
• Used our Forever Pan and melted butter and started cooking peppers and onions.
• Once they were softened up I added the Rao’s Tomato Sauce and let cook for another 15 minutes and turned the grill down to 250 degrees.
• Added the sausage links and let them cook. At one point I did turn up the grill to 300 degrees until the sausage reached 110 degrees I flipped the links. Once it reached 160 I pulled off the extra links and put 2 links in sauce.
• Let that simmer for a few minutes and then made some sandwiches and did turn the grill up to 350 degrees to toast and melt the cheese.
• Pulled them off after a few minutes and enjoyed!
Summary: The sausage has such great flavor and these sandwiches were outstanding!
The recipe we got from Chef Johnny was perfect. He also quickly answered my question on how much pork trimmings I should use as well. He is a great resource for anyone smoking and grilling. Here is his channel:
Here is the recipe we used and also his video we followed:
Ingredients for 10 lbs Sausage:
7 lbs lean venison meat cubed
3 lbs pork trimmings
1 oz whole fennel seeds (I used cracked)
¼ oz Spanish paprika (I use smoked)
16 oz cold water
3 ½ oz kosher salt
1 oz sugar
1 oz black pepper
Grind meat and mix in ingredients. We used a sausage press to stuff the sausage into natural casings.
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