I received some venison sausage from a neighbor and I have a bit of a problem cooking it. The fat he used to add in the meat is in relatively large chunks and I can't seem to render the fat without drying out the meat. What would the best method of cooking the sausage?
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Assuming it is in links, I'd try to simmer in water covering about 2/3 of the sausage, turning occasionally for maybe 15 minutes. Then brown in oil, butter, bacon fat or whatever for about a minute or two per side.
I learned this method when cooking bison sausage. Start with a 1/2 inch of water in the pan, add the sausages and bring to a simmer, cover and simmer 4-5 minutes(time really depends on how thick, these were ~1 inch) then remove the lid and crank up the heat, cook off the water then brown in the pan. I would take the sausages out and rest then add sauerkraut and onions to the pan to deglaze the yummy sausage juices that were on the bottom.