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Recipe For The Perfect Venison Sausage

Lean meat offers healthier eating when used for steaks and roasts, but sausage, in all its incarnations, requires fat. If you want to know more about chicken recipes then you can pop over to this website.

Deer meat has very little fat, and the fat has an overpowering gamey flavor, so the best sausage uses pork or beef fat. Add enough pork shoulder or fat to increase the fat level to 20% of the total meat mixture.

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Venison Sausage Recipe


  • 6 lb. cubed venison, 1-inch cubes
  • 4 lb. cubed pork, 1-inch cubes
  • 1 lb. cubed suet
  • 3 tbsp. salt
  • 1 tbsp. black pepper
  • 1 tsp. cayenne pepper
  • 2 tbsp. onion powder
  • 2 tbsp. powdered dextrose
  • 1 tbsp. garlic powder or 2 tbsp. fresh minced garlic
  • 1 tbsp. cumin
  • 1 tsp. paprika
  • 1 tsp. sage
  • 1 tsp. thyme
  • 1 tsp. basil
  • 2 tsp. garlic powder
  • Sausage casings
  • Optional nitrite powder: 2 teaspoons Prague Powder #1

Preparation Technique:

Use 3/8-inch grinder plate for breakfast sausage or a 3/16-inch fine plate for smoked venison sausage. Grind chilled meat and fat, then mix with the other ingredients. You might start with half of the spices, fry a test batch and adjust seasonings to your taste and preferred level of heat. Always return meat to refrigeration while testing flavors.

Nitrites keep sausage from spoiling during long smoking processes. Follow the package directions to see how much to add.