Home Sausage Making

Make the most of your deer meat by learning how to make deer sausage using these deer sausage recipes. Each of these three recipes has a unique flavor profile that perfectly punctuates venison’s incomparable flavor and character. One or more of them is certain to become your new favorite deer sausage recipe.

Breakfast Venison Sausage

This maple-coffee venison sausage will put store-bought to shame and turn any breakfast into a special occasion.

Ingredients:
3 lbs. venison
2 lbs. slab bacon
2 tsp. dried thyme
1 tsp. dried marjoram
2 tbs. kosher salt
2 tbs. rubbed sage
1 tbs. fine ground black pepper
½ tsp. crushed red pepper flakes
2 tbs. cold, black coffee
1/2 cup real maple syrup
6 tbs. ice water
22-24mm natural sheep or collagen casings.

Directions:

1. Trim the venison of all bloody areas and tough connective tissue, cut it and the bacon into 1 inch cubes, and grind it through the fine (3/16″) plate of your meat grinder.

2. Combine the spices, water, coffee and, syrup.

3. Pour syrup mixture into the meat and mix thoroughly with your hands for at least 2 minutes.

4. Once the sausage is fully mixed, cool it down and stuff it immediately into casings.

Hot Venison Italian Sausage

Use this in place of regular Italian sausage in your favorite recipe.

Ingredients:
5 pounds of ground venison
4 pounds pork jowls
1 pound beef
3 tablespoon kosher salt
2 tablespoons fresh ground black pepper
3 tablespoons of fennel seed
¼ cup crushed red pepper
2 tablespoons sugar
1 large onion chopped fine
1 tablespoon fresh sage chopped fine
8 cloves of garlic, minced
Casings (natural sheep casing is best, talk to local butcher shop for these)
Directions:
Mix all of the ingredients together thoroughly in a large bowl and refrigerate overnight. Now run the mixed sausage through the grinder one more time with the stuffer attachment and stuff into casings.

Venison Summer Sausage

This recipe makes 10 lbs. of sausage. Adjust measurements as desired.

Ingredients:
8 lbs. lean elk meat or venison
2 lbs. pork jowls
1 tablespoon cracked black pepper
3 tbs. kosher salt
3 tbs. sugar
1/2 teaspoon salt peter
1 tbs. + 1 tsp. coriander
1 tsp. ground ginger
1 tbs. ground mustard
1 tbs. garlic powder
Sausage casings or beef middles
2 cups rose wine (any wine that is red enough not be considered white)

Directions:
1. Grind well-chilled meat through a 3/16 in grinder plate and place in large bowl.
2. Mix all ingredients (except sausage casings) until well-blended.
3. Chill in cooler for 2-3 days.
4. Stuff into 2 3/4 x 24 in. beef middles or fibrous sausage casings, tying it off at 1 foot intervals. Make sure casings are well packed, but not overstuffed
5. After stuffing, hang so they do not touch each other and dry at room temperature for 5 hours.
6. Transfer the hanger to smoker or smokehouse and smoke at 145 degrees with a heavy smudge for 6-8 hours or until an internal temperature of 145 degrees is reached. Smoking longer (6-8 hours) will flavor the sausage more.
7. When smoking is completed to your satisfaction, remove and spray with tap water until an internal temperature of 120 degrees is reached
8. Hang at room temperature in a draft-free area for 2 days.
9. Enjoy the heavenly aromas in your home and your delicious auburn summer sausage.