Sausage Recipe: How to Make Antelope and Venison Merguez
I don’t think I’ve made it a secret that I love beer and sausage, so when a rep from Banger’s...
I don’t think I’ve made it a secret that I love beer and sausage, so when a rep from Banger’s Sausage House & Beer Garden in Austin reached out to me, I couldn’t reply fast enough. Banger’s offers more than 20 handcrafted sausages each day and has one of the best craft beer lineups, including 100 on tap, in all of Texas. Better yet, Chef Ted Prater, a Texas transplant from Tennessee, is a fan of Field & Stream. While I haven’t yet been able to take up Chef Prater’s offer of a visit to Banger’s, he was willing to share a sausage recipe in the meantime.
South Texas Antelope and Venison Merguez
- 1 1/2 pounds pork butt
- 1 1/4 pounds venison
- 1 1/4 pounds antelope
- 1 1/4 pounds fat back
- 1 1/2 Tbsp. salt
- 1 Tbsp. sugar
- 2 tsp. white pepper
- 1 tsp. ground cloves
- 1 tsp. ground ginger
- 1 Tbsp. crushed red pepper
- 2 Tbsp. garlic, minced
- 2 red bell peppers, roasted and peeled
- 1 cup red wine, very cold
- 35 mm hog casings
- Cube all of the meat and fat back and mix together with all of the seasonings and the garlic. Place the meat in the refrigerator and let rest overnight.
- The next day, add the rough-chopped roasted red pepper and grind everything through medium grinding plate (3/10 inch). (If you don’t have a grinder, you can have your butcher to grind it for you, and then add seasonings to ground meat.) Add cold wine, and mix well until meat looks furry and feels sticky. To test flavoring, cook a small patty of meat mixture and adjust seasonings to taste.
- Using a sausage stuffer, feed meat mixture into the hog casings. Twist off each link after 5 to 6 inches are filled. Let sausages rest for 2 hours, chilled and uncovered. Snip rope into individual links. (If you don’t have a stuffer, form into patties and cook on stovetop or grill.)
- Cook completed sausages on grill or stove top to internal temperature of 155 degrees.