Authentic Venison Bangers and Mash Recipe

Directions

• Sausages
• Cut the venison, pork, and pork fat into chunks that are around 2 inches wide (or small enough to fit into your meat grinder). Lay all the cut up meat out on a baking sheet and freeze for about 45 minutes to make it all slightly firm.
• Grind all the meat and fat with a medium or fine grind plate.
• Combine all dry seasonings and 1 cup of rusk crumbs.
• Sprinkle the seasonings and rusk atop the ground meat. Add the ice water. Mix by hand until everything is thoroughly incorporated, and you end up with a tacky meat mixture.
• Fill sausage stuffing machine with meat mixture and load natural hog casings onto the filler tube. Stuff the sausages, and twist into links that are about 5 inches long. Use a sausage pricker to poke a few holes in the casing of each link.
• Lay the linked sausages out on baking sheets and refrigerate for 8-12 hours.
• Separate the links by cutting at the twist with a sharp knife or kitchen shears. The sausages are now ready to cook or package up for freezing.
• Cook the sausages by frying, grilling, or baking. To bake, rub a cast iron skillet with some olive oil and place in the sausages. Bake at 400 degrees Fahrenheit for 20-25 minutes (or internal temp reaches 165 degrees Fahrenheit). Turn the sausage links over halfway through baking.
• Rusk
• Combine all ingredients in a large bowl or food processor. Mix and knead until you have a ball of dough that sticks together.
• Roll out the dough into an oval that will fit on a baking sheet. It should be about 1/2 inch thick. Lay rolled-out dough on a parchment-lined baking sheet.
• Bake at 450 degrees for 15 minutes. Then reduce the oven temperature to 375 degrees. Remove the dough and cut it into long strips that are about 1 1/2 inches in width. Lay the strips of dough back on the baking sheet, with the cut edges facing up/down.
• Bake for 10-15 minutes at 375 degrees. Then remove and turn over the strips. Repeat this process until the strips of dough are 100% dry and rigid. There should be no moisture left in them.
• Once the strips of dough are finished baking and have cooled, break them into smaller chunks and grind into crumbs with a food processor. The circular grating plate that comes with some food processors is a great way to grind the bread into somewhat-consistent crumbs. You want to end up with medium-sized crumbs, and not fine dust.
• Shake all of the crumbs through a sieve, to separate out the dust that you will inevitably end up with. Keep the medium-sized crumbs, and set aside until ready to mix into the sausage meat.