Venison Sausages

Name: Venison Sausages
Ingredients: 1 pound ground venison shoulder or flank, well chilled; 8 ounces ground pork shoulder, well chilled; 8 ounces ground fatback, well chilled; 1 1/2 tablespoons kosher salt; 3 teaspoons freshly ground black pepper; 1/2 teaspoon garlic powder; 1 1/2 teaspoons onion powder; 1 1/2 tablespoons grated fresh ginger; 1/4 teaspoon freshly ground juniper berries; 1 teaspoon dry mustard; 6 extra-large egg whites (about 1/2 cup); 1 teaspoon arrowroot

12 ingredients

8 steps

Ingredients

1 pound ground venison shoulder or flank, well chilled
8 ounces ground pork shoulder, well chilled
8 ounces ground fatback, well chilled
1 1/2 tablespoons kosher salt
3 teaspoons freshly ground black pepper
1/2 teaspoon garlic powder
1 1/2 teaspoons onion powder
1 1/2 tablespoons grated fresh ginger
1/4 teaspoon freshly ground juniper berries
1 teaspoon dry mustard
6 extra-large egg whites (about 1/2 cup)
1 teaspoon arrowroot

Directions

1

Combine the venison, pork shoulder, and fatback in a very large bowl.
2

Add the salt, pepper, garlic powder, onion powder, ginger, juniper berries, dry mustard, egg whites, and arrowroot.
3

Using your hands, mix together very well.
4

Mix in 1 cup ice water a little bit at a time, until the sausage is firm enough to form into patties but not too dry.
5

Form the mixture into 24 patties, each about the size of a tiny hamburger patty.
6

Heat a large skillet over medium heat until a drop of water sizzles on it.
7

Arrange the sausages in a single layer in the skillet.
8

Fry the sausages, turning them once, until golden brown and crusty on the outside and the interior loses its pink color, about 4 minutes total.