Venison Sausages with Sweet Red Onion

This morning I decided to delve into some old (old old old) files and see what recipes I had sitting in my draft posts.  Since this site started in 2006 as a place to store collected recipes, there are a many in my files I copied down to make at the time... and then never did.

It's time to bring a bunch of my old recipes to the blog... even if I didn't end up using this particular one - maybe a reader would like to try it!

This one is from the Spring of 2008.  And I'm wracking my brain trying to remember why I wanted a venison sausage recipe because my husband doesn't hunt.  However, I faintly remember either my parents or one of my brothers giving us venison at one point and this was probably then!  I never made it - and we live about 1000 from my 2 brothers that do hunt, so it's doubtful I need it any longer except for the fact it can be made with a mild sausage of any sort.  It doesn't have to be venison.  I would not use a breakfast sausage, nor a spicy Italian sausage for this though!  I'd stick to a Kielbasa of a mild form. 

Venison Sausages with Sweet Red Onion

2 large red onions, thinly sliced
2 cloves garlic, sliced
oil for frying
1/2 stick cinnamon
1 star anise or 1/2 t five spice powder
2 T Balsamic vinegar
2 T Raisins
1 t Horseradish
Salt and Pepper
8 Thick Venison Sausages

Cook the onions and garlic in just enough oil to cover over a low heat for a good 20-30 minutes until reduced down and soft but not browned.

Add the spices and cook for 1 minute, then stir in the vinegar and cook until reduced, followed by the raisins and horseradish. Season with salt and pepper and set aside.

Grill or pan fry the sausages for a total of 15 minutes until just firm and still a little juicy. Stand for 5 minutes before serving with the onion marmalade and some creamy mashed potatoes.

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