Deer Sausage Recipe
As deer season comes to an end and the Super Bowl is right around the corner, make the most of your freezer full of venison with one of our prized recipes.
As crazy as it may sound, we used to spend our family Christmas' hunting deer, and then processing what we were able to harvest. Like field to table in a matter of a couple days.
We'd start off skinning the deer and once the skin was removed and it was washed down with a water hose, we'd let it hang over night in the barn.
The next day, we'd come out to take the deer down and the meat was usually frozen from the cold air. The meat would be taken inside to start the deboning process and man let me tell you - we couldn't even feel our fingers they were so cold.
Once the meat was all off the bone, we would mix in pork butt from a harvested hog or from the local grocery store. Then we'd grind it all together, season it, and then start stuffing the sausage casings. Most folks may not know, but sausage casings are typically made from pig intestines. The first time I found this out I was a little uneasy about it, but years later I'm still here eating sausage.
There were several different recipes we would use for deer sausage, but this one was one of the most common ones:
The next day, we'd come out to take the deer down and the meat was usually frozen from the cold air. The meat would be taken inside to start the deboning process and man let me tell you - we couldn't even feel our fingers they were so cold.
Once the meat was all off the bone, we would mix in pork butt from a harvested hog or from the local grocery store. Then we'd grind it all together, season it, and then start stuffing the sausage casings. Most folks may not know, but sausage casings are typically made from pig intestines. The first time I found this out I was a little uneasy about it, but years later I'm still here eating sausage.
There were several different recipes we would use for deer sausage, but this one was one of the most common ones:
Deer Sausage Recipe
Ingredients:
- 2 lbs ground venison
- 2 lbs ground pork butt
- 1 large onion, minced
- ½ teaspoon brown sugar
- 1 tablespoon kosher salt
- ½ teaspoon ground sage
- ½ teaspoon marjoram
- ¼ teaspoon cayenne pepper
- 1 teaspoon freshly grated black pepper
- 2/3 cup dark beer
Directions:
- Soak casing for 2 hours, then rinse thoroughly by placing end of casing opening over water faucet.
- Mix venison and pork together and put mixture in food grinder.
- Mix all ingredients (seasonings) with ground meat.
- Turn grinder on and hold casing to grinder output, casing will fill with air. Squeeze air out of casing end and tie knot at end of casing.
- Push seasoned meat mixture through and as the casing fills, coil it and keep the casing lubricated with water.
- Tie end of casing off and you have your venison sausage.
- Boil in dark beer or water or grill for ~20-30 minutes.
Don’t want to deal with the casing? Grind and make hamburger patties with this recipe as well. Let us know how you like it!
Once you're done processing your deer sausage, freeze your links to keep them for the long haul with our Fish and Game Vacuum Sealer.