Cooking Tips for Venison
& Wild Boar Sausages
Smoked Sausages - Cook over medium indirect heat flipping occassionally until just heated through. About 10 minutes.
Raw Sausages - Cook over medium indirect heat flipping occassionally until cooked through. About 15 minutes.
If preferred, about 5 minutes before removing them from the grill, brush on your favorite barbecue sauce and turn the links over again to allow the sauce to "set" (dry out slightly). Do not baste with sauce too early in the cooking process as the sauce may burn before the links are properly cooked. The internal temperature should be high enough to cause juices to ooze out when the casing is punctured with a fork. This indicates that the sausage is done.
If you prefer to cook the rings indoors, brown both sides in a medium-hot skillet, add about 1/8 inch water to the pan, and place a lid on the pan, allowing the sausages to "steam."
Smoked Sausage - Steam about 5 - 8 minutes.
Raw Sausage - Steam about 10 - 12 minutes.
The links can also be cut up to use in pastas, soups, as pizza toppings, etc. They are great cut into bite-size pieces and served as an appetizer or incorporated into any recipe which calls for sausage. On the ranch, we even remove the meat from the casing and crumble or chop it into small pieces, incorporating it into the stuffing for our Thanksgiving and Christmas turkeys. If you use our uncooked sausage for this purpose, always pre-cook the sausage in a pan before adding it to the stuffing.
Venison Summer Sausage
Our summer sausage is a fully cooked sausage that does not require any cooking (though it does need to be kept refrigerated). Slice it as thinly as possible to enjoy the maximum flavor. It can be served with crackers and cheese, used in a pasta salad, or included in a sandwich.