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Grilled Pork-Venison Sausage with Texas Persimmon Sauce


This sausage recipe is an Alsatian family recipe, passed down from generation to generation, and is still used today. The family who shared this recipe lives in D’Hanis—one of Henri Castro’s original settlements—and gets together every year to carry on the tradition of hunting and making sausage together. This recipe will make enough patties for a large dinner party. You can also seal up the extra meat mixture in an airtight freezer bag and store in the freezer for up to two months.

The Texas persimmon is truly unique to our area (Texas and northern Mexico), as it grows nowhere else in the world! Do not confuse these small black, large-seeded fruit for the orange market varieties of fuyu or hachiya persimmons. Castro and the early settlers probably made good use of Texas persimmons in many ways, but one of the easiest and purest ways to enjoy this tasty, sweet fruit is to pulp it.


Grilled Pork-Venison Sausage with Texas Persimmon Sauce


For 4 Person(s)


  • 5 pounds ground venison
  • 5 pounds ground pork
  • 1/4 cups salt
  • 2 tablespoons ground black pepper
  • 1 tablespoons ground coriander
  • 3 (or more) cloves garlic, peeled and minced
  • 1 tablespoons mustard seeds (optional)
  • Texas persimmon sauce

Grilled Pork-Venison Sausage with Texas Persimmon Sauce Directions

  1. For the sauce: Simply wash the fruit and place it in a food mill or cone sieve. You can also use a colander and the back of a large, wooden spoon or a bowl that is slightly smaller than the colander.
  2. Mash down on the fruit (making sure the mill or sieve is sitting over a bowl) and push the smooth pulp through into the bowl. You’ll end up with a smooth, black, fruity sauce, or paste, that is the perfect consistency for spreading. Mix in a bit of water and drizzle over the grilled sausages.
  3. For the patties: Mix the meat and spices together—preferably by hand—and form into 4-inch patties. Grill the patties over medium heat for 3 to 4 minutes on each side—turning at least 4 times. After the last turn, spread some of the persimmon sauce onto each patty. 
  4. Remove from the heat and serve with additional persimmon sauce drizzled over the patties or on the side for dipping.

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