Citrus and Herb Axis Bratwursts
Savor the essence of the hunt with this delicious, flavorful venison sausage recipe, perfect for any wild game you harvest in the field.
Citrus and Herb Axis Bratwursts
Joshua Schwencke
30 links
30 minutes
1 hours
280
American
Dinner
I was raised on a German dairy farm in South Texas, where making venison sausages was a way of life.
I grew up using wild boar and whitetail deer in this old family recipe, but these days, I prefer axis meat. You can use whatever wild game you harvest in the field to create delicious, flavorful brats that capture the essence of the hunt.
Enjoy!
Ingredients
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- 5 lbs. axis deer meat, cut into 1-inch cubes with a kitchen knife
- 1 1/4 lbs. pork fat, cubed
- 1 1/2 Tbsp. kosher salt
- 1 Tbsp. freshly ground black pepper
- 1 Tbsp. finely chopped fresh sage
- 1 Tbsp. minced fresh rosemary
- 1/4 cup lemon zest
- 2 cups ice water
- 10 feet of natural pork casings, rinsed and soaked
Directions
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Mix the herbs, salt, pepper, and zest in a small bowl. Set aside.
Combine cubed axis meat, pork fat, and the prepared spice blend in a large bowl. Refrigerate while you set up the meat grinder.
Set up your grinder with a 4 mm plate, keeping all components cold. Grind the chilled meat mixture, adding ice water between batches for the ideal texture.
Mix the ground meat vigorously for 3–4 minutes. Refrigerate.
Using a sausage stuffer with a 22 cm horn, stuff the sausage mix into the prepared natural pork casings. Fill carefully to avoid overstuffing and to allow room for linking.
Twist off 4-inch links, rotating each in opposite directions. Tie the end of the casing. Poke each link 3–4 times with a sausage pricker to let moisture escape during cooking.
Refrigerate the venison sausages for four hours to let the flavors meld.
Smoke the bratwursts over hardwood until they reach an internal temperature of 160°F. Let them rest before slicing into them with your favorite knife.
