DIY Venison Bratwursts (Tailgater & Deluxe Pizza)
ID: 3fa8f116...
Learn how to make delicious homemade venison bratwursts using two distinct recipes: a mild salsa-style Tailgater and a loaded Supreme Pizza bratwurst. Both recipes use high-temperature mozzarella cheese and lean venison mixed with pork fat for a juicy, non-gamey result.
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🍳 Cooking Flow
Season and divide venison/pork fat meat into Tailgater and Pizza batches. → Grind both batches of meat separately using a dual-grind setup. → Incorporate high-temp mozzarella, water, and deluxe ingredients (mushrooms/jalapenos for the Pizza batch). → Stuff into 32mm collagen casings and link into individual bratwursts. → Grill the brats over hardwood lump charcoal until fully cooked, then serve on buns.
Cooking Steps
Brief Cooking Order
Season and divide venison/pork fat meat into Tailgater and Pizza batches. → Grind both batches of meat separately using a dual-grind setup. → Incorporate high-temp mozzarella, water, and deluxe ingredients (mushrooms/jalapenos for the Pizza batch). → Stuff into 32mm collagen casings and link into individual bratwursts. → Grill the brats over hardwood lump charcoal until fully cooked, then serve on buns.
Introduction
Learn how to make delicious homemade venison bratwursts using two distinct recipes: a mild salsa-style Tailgater and a loaded Supreme Pizza bratwurst. Both recipes use high-temperature mozzarella cheese and lean venison mixed with pork fat for a juicy, non-gamey result.
Step 1
Measure and divide the venison and pork fat trimmings to create two 12.5 lbs batches (aiming for approximately a 90% venison to 10% pork fat ratio).
Step 2
For Batch 1 (Tailgater): Add the Tailgater brat seasoning directly to the meat trimmings and hand mix thoroughly.
Step 3
Run the seasoned Tailgater batch through a meat grinder using a dual-grind plate setup to get an evenly emulsified mixture.
Step 4
Add 1.25 lbs of high-temperature mozzarella cheese and about 16 oz of cold water to the ground Tailgater meat. Mix thoroughly by hand.
Step 5
For Batch 2 (Deluxe Pizza): Combine the remaining venison, pork fat, and the Supreme Italian Pizza seasoning, and mix by hand.
Ingredients List
Important Notes
Always maintain cold temperatures for both the meat and the grinder parts to ensure a clean grind.
Using high-temperature cheese is crucial because standard cheese will melt out of the casing completely during cooking.
Venison is extremely lean, so adding pork fat (approx. 10%) is highly recommended to keep the sausages juicy.
Collagen casings are ready to use out of the package and do not require soaking like natural casings.
Always bleed the air out of the stuffer plunger using the relief valve to avoid air bubbles inside your sausage links.
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