How To Make Venison Sausage

It is not difficult to learn how to make venison sausage out of ground deer meat and spices. Recipes and instructions abound in books and magazines, and all over the internet. The hard part is not learning how to make venison sausage, but how to choose which variety to make!

To make classic venison sausage, you will need:

  • A meat grinder
  • A food processor
  • Venison
  • Pork loin
  • Pork fat
  • Spices, such as ginger, garlic and powdered onion
  • Kosher salt
  • Black pepper
  • Fresh herbs, such as thyme or sage
  • Finely ground juniper berries or dried cranberries
  • Egg whites
  • Cornstarch or arrowroot
  1. Coarsely grind the meats and fat, using a meat grinder with a medium blade. Use a half-venison, quarter-pork loin and quarter-pork fat blend to make about three pounds total. According to hunter and chef Sixto Alonso, who was interviewed by "Field & Stream" magazine on how to make venison sausage, the meat must be cold so the protein does not break down.
  2. Season the meat with spices, herbs and finely ground juniper berries or cranberries. Be careful not to add too many berries, as they can overpower the mixture; about 1-1/2 teaspoons of berries is enough for three pounds of meat. At this point, salt and pepper can be added. As far as seasonings go, err on the side of caution when first learning how to make venison sausage, adding in only a pinch or so at a time—they can always be added, but never subtracted!
  3. Place one-third of the meat mixture into the food processor. Process the mixture, and then add all ingredients together. Remember that while learning how to make venison sausage, getting the mixture to the right consistency is vital. As the mixture is processing, now is the time to add in about one cup of egg whites and a tablespoon of arrowroot or cornstarch.
  4. Sauté a bit of the mixture to check for flavor. Adjust spices, herbs and seasonings accordingly. Once you learn how to make venison sausage, you will know the exact measurements to use that will suit your taste.
  5. Package and freeze the mixture, or cook immediately. Although hog casings can be used to form links, the sausage can simply be wrapped and frozen for later use. If the links are to be frozen, they should be poached first; but, if you plan to eat the sausages immediately, they may be grilled fresh.
  6. Test more recipes to discover your favorite. Once you have mastered this classic recipe and know how to make venison sausage, try different variations: Cajun, Western, German, Italian, spicy or sweet.

Some extra tips: pork fat trimmings can be purchased from your local butcher. Add in a small amount of water or red wine as you process the meat to ensure that the sausage stays moist. Be warned: although making sausage is a good way to use scrap meat, grinders and food processors do not respond well to too much gristle or fat.

Resources:

Venison Sausage Recipes Society

 

 

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