Easy Homemade Venison Sausage Recipe

Venison sausage is a delicious and lean alternative to traditional pork sausage, perfect for hunters and meat lovers alike. Made from deer meat, this sausage is packed with protein and flavor, making it a versatile addition to your meals. Whether you’re a seasoned chef or a beginner, this step-by-step guide will walk you through the process of making homemade venison sausage.

From selecting the right equipment to seasoning tips and cooking methods, you’ll learn everything you need to create juicy, flavorful sausages that your family and friends will love.

Let’s get started!

Recipe Preparation Equipment

Before you begin, gather the following equipment:

• Meat grinder (or a food processor with a grinding attachment)
• Sausage stuffer (optional, for casings)
• Mixing bowls
• Sharp knives and cutting board
• Kitchen scale (for precise measurements)
• Meat thermometer
• Plastic wrap or parchment paper
• Large skillet or grill (for cooking)
• Casings (optional, if making links)

What Do You Need to Prepare Venison Sausage?

Here’s a list of ingredients you’ll need:

• 2 pounds venison (deer meat), trimmed and cut into cubes
• 1 pound pork fat (or beef fat, for added moisture)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon crushed red pepper flakes (optional, for heat)
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground nutmeg
• 1/4 cup ice water (to keep the mixture cold)
• Sausage casings (optional, for links)

How to Make Easy Venison Sausage Step-by-Step ?

Step 1: Prepare the Meat

1. Trim any silver skin or connective tissue from the venison.
2. Cut the venison and pork fat into 1-inch cubes.
3. Place the meat in the freezer for 20-30 minutes to firm up (this makes grinding easier).

Step 2: Grind the Meat

1. Assemble your meat grinder and attach a medium grinding plate.
2. Grind the venison and pork fat together into a large mixing bowl.
3. Return the ground meat to the freezer for 10 minutes to keep it cold.

Step 3: Season the Meat

1. In a small bowl, mix all the spices (salt, pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, thyme, sage, coriander, and nutmeg).
2. Add the spice mixture to the ground meat.
3. Pour in the ice water to help bind the mixture.
4. Use your hands to mix everything thoroughly for 3-5 minutes until the mixture becomes sticky and well-combined.

Step 4: Stuff the Sausage (Optional)

1. If using casings, rinse them thoroughly and soak them in warm water for 30 minutes.
2. Attach the sausage stuffer to your grinder or use a standalone stuffer.
3. Slide the casing onto the stuffing tube and tie a knot at the end.
4. Stuff the sausage mixture into the casings, twisting every 4-6 inches to form links.

Step 5: Cook or Store the Sausage

1. If cooking immediately, heat a skillet over medium heat and cook the sausages until they reach an internal temperature of 160°F (71°C).
2. If storing, wrap the sausages in plastic wrap or parchment paper and refrigerate for up to 3 days or freeze for up to 3 months.

Variations

1. Spicy Venison Sausage: Add 1-2 tablespoons of chili powder or cayenne pepper for extra heat.
2. Herb-Infused Sausage: Use fresh herbs like rosemary, parsley, or cilantro for a fresh flavor.
3. Breakfast Sausage: Add maple syrup and reduce the smoked paprika for a sweeter, breakfast-style sausage.
4. Smoked Venison Sausage: Smoke the sausages at 225°F (107°C) for 1-2 hours for a smoky flavor.

Cooking Notes

• Always keep the meat cold during the grinding and mixing process to prevent the fat from melting.
• If you don’t have casings, you can form the sausage mixture into patties or use it as bulk sausage for recipes like pasta sauces or casseroles.
• For a finer texture, grind the meat twice using a fine grinding plate.

Serving Suggestions

• Serve venison sausage with mashed potatoes and gravy for a hearty meal.
• Add sliced sausages to soups, stews, or pasta dishes.
• Grill the sausages and serve them in buns with caramelized onions and mustard.
• Pair with roasted vegetables or a fresh salad for a balanced meal.

Helpful Tips

• Use a kitchen scale to measure the meat and fat accurately for the best texture.
• If the mixture feels too dry, add a little more ice water.
• Test the seasoning by frying a small patty before stuffing the sausages. Adjust the spices if needed.
• Always cook sausages to an internal temperature of 160°F (71°C) to ensure they’re safe to eat.

Tips for the Best Venison Sausage

1. Use fresh, high-quality venison for the best flavor.
2. Don’t skip the pork fat it adds moisture and richness to the lean venison.
3. Mix the spices evenly to ensure every bite is flavorful.
4. Keep everything clean and sanitized to avoid contamination.

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• How to Make Chimichurri Sauce for Steak ?
• Easy Fish Tacos with Cabbage Slaw Recipe
• Easy Slow Cooker Beef Curry Recipe
• Best Flank Steak Marinade Recipe

FAQs

Q: Can I use beef instead of pork fat?
A: Yes, beef fat works well as a substitute for pork fat.

Q: Do I need a meat grinder to make venison sausage?
A: While a grinder is ideal, you can use a food processor or ask your butcher to grind the meat for you.

Q: How long can I store venison sausage?
A: Refrigerate for up to 3 days or freeze for up to 3 months.

Q: Can I make this recipe without casings?
A: Absolutely! Form the mixture into patties or use it as bulk sausage.

Conclusion

Making homemade venison sausage is a rewarding process that allows you to control the ingredients and flavors. With this easy step-by-step guide, you can create juicy, flavorful sausages that are perfect for any meal. Whether you’re grilling, frying, or adding them to your favorite recipes, venison sausage is a versatile and delicious option.

Give this recipe a try, and enjoy the rich, savory taste of homemade sausage!

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