Making your own venison bratwurst at home is a rewarding and delicious endeavor. It’s a craft that requires precision, but once you understand the basics, it becomes an enjoyable art form. In this article, I’ll share some insights and tips on how to make mouthwatering Wisconsin-style venison brats that will impress your family and friends.
The Art of Venison Sausage Making
Before we dive into the recipe, let’s talk about the importance of precision in sausage making. Imagine the difference between a caveman and an architect. The same principle applies to making sausages. While fire and salt are usually enough for cooking wild game, creating venison sausages requires more knowledge and patience.
I had the privilege of learning from Joshua Smith, co-owner of the Barred Owl Butcher & Table in Columbia, MO. He effortlessly braided 15 pounds of sausage, leaving me in awe. Joshua generously shared his bratwurst spice mix recipe, which I used with a blend of whitetail and pork fat. The result was astonishing!
Joshua’s Bratwurst Spice Mix Recipe
Here’s a breakdown of the ingredients you’ll need:
- 10,000g 60:40 Venison to Pork Fat
- 180g Fine Sea Salt (or pure Kosher salt)
- 30g Ground White Pepper
- 20g Ground Ginger
- 20g Ground Nutmeg
- 10g Ground Marjoram
- 10g Ground Celery Seed
- 29-32mm Hog Casings (as needed)
Professional meat processors use the percentage method for sausage-making. For example, meat is always 100%, and other ingredients are based on that. If you’re using five pounds of ground venison blend (three pounds venison, two pounds pork fat), you’ll need to calculate the amounts of each ingredient accordingly.
You can use a digital scale for precise measurements, which Joshua recommends. However, if you don’t have one, you can still approximate the measurements. Just remember, precision is key to achieving perfect flavors.
Tips for Making Venison Bratwurst at Home
Now that you have the spice mix, let’s dive into the process of making venison bratwurst. Here are some tips to ensure success:
- Fat content: The amount of fat is up to you. Some people prefer as low as 20%, while others go as high as 60% or more.
- Quality ingredients: Visit your local butcher to get pork fat specifically. It adds essential moisture and flavor to your sausage.
- Hog casings: Invest in hog casings for authentic bratwurst. They provide the perfect texture and snap.
- Equipment: Use quality equipment to make the process smoother. MEAT! offers commercial-grade tools for home use.
- Cold meat: Keep the meat very cold throughout the process. Grinding, mixing, and stuffing are easier when the meat is slightly frozen.
- Spice mixing: Some people spice their meat before grinding, while others prefer to mix them thoroughly with a meat mixer. Choose the method that suits you best.
- Stuffing: Follow the instructions on your casings for rinsing and soaking. Use a meat mixer to combine the ground meat and spices until it becomes adhesive.
- Stuffing and twisting: It’s helpful to have a partner for stuffing and twisting, but it’s not essential. Communicate with each other to ensure a smooth process.
- Tying and hanging: Tie off the sausages with an overhand knot and leave the tag end untied to release air. Hang the sausages overnight to allow the casings to tighten.
Wisconsin-Style Venison Brats and Hard-Cider Kraut Recipe
Now that you know how to make delicious venison bratwurst, let’s pair it with a mouthwatering hard-cider kraut:
Ingredients:
- 4 (6-inch) venison brats
- ½ green cabbage head, core removed
- 36 ounces preferred beer
- 36 ounces preferred hard apple cider
- 1 tablespoon kosher salt
- 2 tablespoons freshly ground black pepper
- 1/2 cup malt vinegar
- 1 medium yellow onion, sliced
You can find the full recipe for Wisconsin-Style Venison Brats and Hard-Cider Kraut here.
Now you have all the knowledge and tips to embark on your own venison bratwurst-making adventure. Enjoy the process, experiment with flavors, and savor the satisfaction of creating your own delicious sausages. Happy cooking!
