Venison sausages are a true gastronomic delight. You can buy them ready-made or prepare them at home to have the opportunity to spice them to taste. In both cases, cooking is simple, fast and also suitable for those unfamiliar with a barbecue, oven or stove.
Ingrediants
Grilled Venison Sausages
- Venison sausages
- Extra virgin olive oil
Deer Sausages Browned in a Pan
- Venison sausages
- 30 ml of extra virgin olive oil
- Sliced onions (optional)
Roasted Venison Sausages
- Venison sausages
- Butter to taste
- Onion and pepper (optional)
Steps
Method 1 of 3: Grilled Venison Sausages
Step 1. Turn on the barbecue and bring it to medium temperature
To grill venison sausages, bring it to about 175 ° C. You can use the gas, electric or charcoal barbecue, subject to availability. If using charcoal, create a thin layer of embers and wait until you can hold your hand over the grill for 5-6 seconds.
Step 2. Brush the sausages or grill with extra virgin olive oil
To prevent them from sticking to the metal, lightly grease the sausages. If the grill is worn, it is best to grease the metal directly using a paper towel soaked in oil.
Step 3. Place the sausages on the grill
Arrange them on the barbecue using tongs to avoid burning yourself. If the barbecue is charcoal, place the sausages close to the flame, but not directly on top. To get an even result, arrange them so they don't touch each other.
Step 4. Turn the sausages every 2-3 minutes
Rotate them around on themselves using tongs to prevent them from burning. If you see them starting to blacken, turn them more often.
Step 5. Cook them until they reach 71 ° C
Keep turning them every 2-3 minutes until they are firm and golden brown. Depending on the size, this should take between 10 and 20 minutes. To make sure the meat is cooked and safe to eat, measure the temperature of a sausage in the center. Remove them from the grill when they reach 71 ° C.
Step 6. Serve the sausages
When they are cooked, remove them from the barbecue and let them rest. Wait to be able to touch them without burning yourself before serving them to the table.
Store leftover sausages in an airtight container. Keep them in the refrigerator and eat them within 3-4 days
Method 2 of 3: Stir-fried Venison Sausages
Step 1. Heat the pan on the stove
Use a stainless steel skillet and heat it over medium heat. Wait until it is hot before you start cooking.
Step 2. Pour two tablespoons of oil into the pan
Use a good extra virgin olive oil to highlight the qualities of the venison. Wait for it to start sizzling.
Step 3. Add the sausages
As soon as the oil is hot, move the pan to make sure it is evenly spread across the bottom and then arrange the sausages so they don't touch each other for even cooking.
Step 4. Turn the sausages every 2-3 minutes
To avoid the risk of them getting burnt, rotate them on themselves every few minutes using kitchen tongs. If it looks like they are turning black, turn them over immediately.
Step 5. Add onion slices after 10 minutes (optional)
If you want to give the sausages even more flavor, peel an onion and slice it first in half and then into rings. After 10 minutes of cooking, season the onion slices with a drizzle of extra virgin olive oil and then distribute them in the pan around the meat. Use a medium onion for every two sausages.
Step 6. Cook the sausages for another 10-15 minutes
Don't forget to turn them often. If you added onion, make sure it does not burn and does not stick to the pan by stirring with a spoon. During this time, the sausages will absorb the flavor of the onion.
Step 7. The sausages are ready when they reach 71 ° C in the center
When 15-20 minutes have passed since you put them in the pan, check if they are cooked. Check that the meat is firm and the entire surface is well browned. Before eating them, make sure they have reached 71 ° C using a special thermometer. Stick it where the sausages are thickest to avoid any health risks. Once ready, transfer them to a serving dish and serve them on the table.
Method 3 of 3: Roast Venison Sausages
Step 1. Preheat the oven to 175 ° C
By cooking the sausages at this temperature you will be sure that the casing remains intact and that the heat penetrates to the center.
Step 2. Grease a pan with extra virgin olive oil
For convenience you can use that spray. If you wish, you can put a rack inside the pan, so that the fat from the sausages runs to the bottom instead of remaining in contact with the meat. In this case, grease the grill instead of the pan.
Step 3. Make a bed of onions and peppers (optional)
To get a really tasty dish you can cook sausages over onions and sliced peppers. Cut them into large pieces and arrange them on the bottom of the pan evenly.
If you are using a normal pan without internal grill, grease the bottom with extra virgin olive oil before arranging the onions and peppers
Step 4. Brush the sausages with butter
Heat it for a few seconds in the microwave to melt it: put it in a ceramic bowl, cover it with a sheet of kitchen paper and heat it until it has melted. At that point spread it on the sausages with the brush: it will serve to seal them to retain their taste while they cook.
Step 5. Place the sausages on the pan and cook them in the oven for 15 minutes
Place them in the pan or on the wire rack so they don't touch each other to make sure they cook evenly. Bake them on the central shelf of the oven and let them cook for about a quarter of an hour.
Step 6. Flip the venison sausages and cook for another 15 minutes
After they have cooked for a quarter of an hour, turn them on themselves by 180 ° C using the tongs to obtain an even cooking and not risk them burning. Set another 15 minutes on the kitchen timer.
Step 7. Remove the sausages when they have reached 71 ° C in the center
Check that they have a firm consistency and are evenly browned, then pierce the thickest one in the center with the meat thermometer and check that it has reached 71 ° C. When they're ready, remove the pan from the oven and let them cool down a bit before serving.
