Chef Fults Deer Sausage | Grill Your Ass Off

Chef Fults Deer Sausage

Deer sausage curtesy of MLB pitcher Cad Khul 

What you’re going to need


1 sausage or .5lb of meat  

1 small skillet 

1 mixing bowl 

1 turnip (diced up)

1 squash (diced up) 

1  dukes mayo 

2 tblspns of crispy mango habanero 

1 tblspn Lard

1 cup stock

1 whisk 

1 clove of garlic

1 tsp grated ginger

1 cup of chopped cauliflower 

4-5 spoonfuls of pimento cheese 



In your mixing bowl add your mayo and grill your ass off the seasoning. Add a touch of salt. Whisk together. This sauce will be used as a topping when your dish is finished 



On medium-high heat add your meat of choice. (At this point I hope that you have got your over started at set to 350 degrees)If it’s ground. Start first. If cured sausage starts with your root vegetables. And then add sausage last. You will be putting in the oven so it will cook and the day from the sausage will season the veggies around the meat. Once the pan is hot add your lard. Start with your hard vegetables first, in this case, butternut squash. Reduce heat to medium let them cook. Add your garlic and ginger then your turnip and cauliflower sauté together add your meat around the dish with your pimento cheese. Throw your dish in the oven for 15 minutes or until the veggies are tender and the meat is cooked. Use your sauce as a topping eat up. 


Meat prep.

For the raw ground dear meat, I used pop-smoke and gunpowder. The pop smoke has great salt and pepper flavor that will complement the gunpowder. The gunpowder itself will help take away that game flavor that people don’t like. I used a 2:1 ratio gunpowder to pop smoke. Always take a small bite and cook it to taste the flavor your seeking.  

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