Roe Deer Sausage

For the roe deer sausage, first soak the casing (as it is often stored in cold brine) in lukewarm water for approx. 1 hour before sausaging and allow to swell (not above 40 °C). This makes the natural casing more stretchy and easier to process.

Cut venison and pork belly into goulash-sized pieces.

Season the meat pieces with paprika powder, oregano, marjoram, salt and pepper and then put them through a meat grinder.

Knead the sausage meat into a fine mass. It is advisable to fry some of the meat mixture in a pan before sausage-making to test whether you like the spices.

Now fill the filler with the sausage meat.

Then the sheep casing is threaded onto the filler and the end of the natural casing is knotted.

Fill the natural casing carefully and not too tightly.

After filling, the roe deer sausages can now be twisted off to the desired sausage length. To do this, simply carefully squeeze the casing at intervals of 8 to 10 centimeters and swirl it around its own axis.

Grill the venison bratwursts on the grill over direct medium heat. Alternatively, fry on the stove in a pan.

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