Venison Sausage Recipe

Steps:

• Chop the pork fat back and meat into 2-inch pieces. Use any tough cut, such as the bottom round, neck meat, or shoulder.
• Mix the salt, herbs, garlic, black pepper, red pepper, sugar, and cloves. Sprinkle the spices across the meat and mix thoroughly.
• Spread the seasoned meat across a metal sheet tray or in a metal bowl. Stick it in the freezer for 30 minutes to chill. The texture should be a little crunchy but not frozen solid.
• Using the coarse die on your meat grinder, grind the meat into a chilled bowl (I set a smaller bowl inside of a bigger bowl containing ice). If at any point the mixture begins to smear or come out of the grinder mushy, it’s too warm. Transfer the meat back to the freezer for another 30 minutes.
• After the first pass, switch out the coarse grinding plate for the plate with a fine die and grind again. Or, if your meat is sliced into smaller cubes, you can grind it just once through the small die.
• At this point, you have a loose sausage that can be cooked as is or formed into small patties. Eat the fresh sausage within a week, or freeze patties in between sheets of parchment paper.

Ingredients:

How to make ground venison sausage?

There are many ways to make ground venison sausage, but there are a few key steps that will ensure your ground venison sausage is delicious every time.

• First, start with high-quality ground venison. If you can, grind your own venison at home using a meat grinder. This will give you the freshest and most flavorful sausage.
• Next, mix in your spices. There are endless possibilities when it comes to seasoning your sausage, so feel free to experiment until you find a combination that you love. A few classic options include sage, thyme, and black pepper. Once your spices are mixed in, add some liquid – water or milk work well – to help bind everything together.
• Finally, shape the mixture into patties or links (or whatever shape you prefer) and cook over low heat until cooked through.

Nutrition Facts:

Ingredients:

How to make smoked deer sausages?

• Cut the venison and pork belly into grinder appropriate sized pieces. Place on a tray and in the freezer for 15-20 minutes while you set up the grinder.
• Assemble the grinder with a 3/8” plate to start and grind the meat once through the 3/8” plate.
• Gently combine the Butter Garlic Sausage Seasoning with the once ground meat. Place back in the fridge while you reset the grinder.
• Replace the grinder plate with a 3/16” plate and grind seasoned meat through once. 
• Add the binder flour and pink salt to the meat block and combine well with your hands or a meat mixer.
• Add water and mix until protein extraction starts. Prep sausage stuffer with a ¾” horn. Load stuffer with meat block, avoiding any air pockets when loading.
• Thread sausage casings onto the horn and gently begin stuffing into casings, leaving just enough give to twist them. 
• Link off sausages and use a sausage pricker or sharp knife to remove any air pockets. 
• Place on a rack-lined sheet tray and place in the fridge overnight to dry and to develop flavors.
• Preheat the smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2” between sausages. Place in the smoker for 30 minutes.
• Place ¼ pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Smoke for 45 minutes.
• Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F. 
• Take the sausages out of the smokehouse and place them in an ice bath for 15-20 minutes to chill rapidly.
• Store in vacuum-packed bags for future use or grill up right away and enjoy!

Storing tips for smoked deer sausages:

There are a few things to keep in mind when storing your smoked deer sausages.

• First, they should be wrapped tightly in plastic wrap or aluminum foil. This will help to keep them from drying out.
• Second, they can be stored in the refrigerator for up to two weeks or in the freezer for up to six months. When freezing, be sure to place them in a freezer bag and remove as much air as possible before sealing.

Conclusion:

After trying out many different smoked deer sausage recipes, we’ve come to the conclusion that this is the best one. It’s simple, yet delicious, and can be made in a variety of ways to suit your taste. Whether you like your sausage spicy or mild, this recipe will give you the perfect results every time.