Venison Merguez, Sweet Potato & Spinach Bowls
Ingredients
- 1 lb venison, cubed
- 1/4 lb pork fat, cubed and frozen
- fresh hog casings, soaked and rinsed
Sausage Seasoning
- 1/4 cup harissa
- 1 tablespoon smoked paprika
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon hot chili powder
- 1/2 teaspoon cinnamon
For serving
4 sweet potatoes, cubed and roasted
2 cups fresh spinach
Directions
Sweet potatoes and spinach make good partners for this sausage, but you can also choose to enjoy it on its own or with your morning eggs. Merguez is a Moroccan lamb sausage stuffed into sheep casings. Our version is venison, and we used more readily available hog casings.
- Remove the fat fromthe freezer.
- Toast the coriander, cumin and fennel seeds. Combine and set half of the mixture aside.
- Run the nearly frozen fat through the coarse die of your Meat Grinder. Keep the fat chilled in the fridge.
- Run the venison through the coarse die, then switch the plate to a finer grind. Run the venison through a second time, this time with half of the toasted seeds and the remaining sausage seasonings.
- Mix the venison grind with the reserved toasted seeds. Cover and refrigerate overnight to marinate.
- Use a Sausage Stuffer or the stuffing attachvment on your grinder to stuff the ground venison into the casings.
- Grill or sauté until lightly browned and cooked through.
- Serve sliced, over a bed of sweet potatoes and spinach.
