These homemade venison sausage recipes from scratch should be kept under lock and key. They are that good.
Seasoned perfectly with venison sausage spices, I also include my venison summer sausage recipe that is excellent. Make a batch and see for yourself.
BEST VENISON SAUSAGE RECIPE
6 lbs venison, ground
2 lbs pork, ground
1/4 cup Tender Quick, recipe below
1/4 cup homemade brown sugar, packed
3 TBS sage
1 TBS homemade garlic powder
1 TBS homemade onion powder
1 tsp fennel
1 TBS freshly ground black pepper
1 TBS crushed homemade crushed red pepper, or to taste
Mix all ingredients together in a large bowl. Patty out a piece of sausage and fry it. Taste this to be sure it's seasoned enough. Divide into 1 lb packages and freeze.
This is great fried and served with gravy and biscuits. Yum.
HOT ITALIAN VENISON SAUSAGE
2 lbs ground venison
2 lbs ground pork
3-1/2 tsp garlic, minced
4-1/2 tsp salt
7 tsp fennel seeds
1 tsp cayenne pepper
3 tsp red pepper flakes
1/4 cup cold water
Mix the ground venison and pork meat together. Mix spices together in a bowl and add to the meat mixture - combine thoroughly. Add the cold water and mix. Let the meat mixture marinate in the refrigerator for 24 hours before using in bulk or stuffing into casings.
VENISON SAUSAGE RECIPE
4-1/2 lb ground venison
1 lb pork sausage
2 TBS salt
2 TBS sugar
2 TBS hickory smoked salt
2-1/2 tsp garlic powder
2-1/2 tsp mustard seeds
2-1/2 tsp black pepper
Mix all ingredients well in a large bowl. Cover and refrigerate. Remove in 24 hours and remix well. Return to refrigerator for 3 days. After 3 days, shape into 5 logs. Bake in oven for 8 hours at 140 degrees or 12 hours in your outdoor smoker.
EASY SUMMER SAUSAGE
3 lbs ground venison with no fat (deer, elk, antelope)
1 lb lean ground beef (or ground pork)
2 cups water
1 teaspoon onion powder
1/4 teaspoon garlic powder
4 teaspoons cracked black pepper
2 teaspoons mustard seeds
2 teaspoons Liquid Smoke
3 tablespoons Tender Quick
Mix dry ingredients together in a small bowl. Add to the ground venison and ground beef and mix thoroughly. Form into 2-1/2 inch logs approximately 8 inches long and pack tightly. Wrap in aluminum foil and chill for 24 hours.
Take out of the refrigerator and piece several times through the foil. Bake on a broiler rack over a broiler pan at 325 degrees for 1-1/2 hours. Take the foil off and place back on rack to finish dripping. Rewrap and refrigerator or freeze.
You may also use an empty, clean soup can. Just spray (or rub) well with oil and pack with the meat mixture. Bake and the meat will slide right out.
TENDER QUICK RECIPE
You may use this to cure bacon or pastrami too.
1 lb pickling salt, recipe below
1 cup white sugar
1/4 cup Prague Powder (see below)
Combine all of the ingredients and
mix very well. Makes 3-1/2 cups.
Curing up to 4 pounds of meat: use 2 teaspoons per pound.
Curing meat 4 lbs and over: use 2-1/4 teaspoons per pound.
To use the mix for other curing,
measure out the amount per pound that you need and then you can add your
additional seasonings such as additional sugar, garlic, onions and/or herbs (do
not add additional salt).
*Note: A reader sent a note to me and I wanted to post this with the recipe:
"While Prague Powder and Himalayan and Alaea salts are all referred to as pink salts, Prague Powder contains sodium nitrate which is what cures the meat. The other two do NOT have sodium nitrate and are just NaCL your common eating salt. Prague Powder is essential for curing meats and you can get very ill if you substitute the other salts and your meat doesn't cure properly. Also, if you do not follow the instructions for Prague Powder correctly and use too much on meat it can make you very ill and in large doses kill you."
This recipe is part of the tender quick recipe above.
PICKLING SALT RECIPE
kosher salt (no substitutions)
The use of pickling salt is important when canning because vegetables need the brine for storage.
You can use this exact “recipe” for canning, because it is hard to find pickling salt in the grocery store. You may use it for everyday cooking also.
You will need a blender or food processor. Place how much salt you need and process it on high until it is super-fine. Store it in the pantry with a tight fitting lid.
If the kosher salt is in chunks, just place some in a resealable bag and break up the chunks with a hammer - then put it in the blender to process.
DO NOT USE TABLE SALT. There are no substitutions for kosher salt and table salt will ruin it.
PICKLING SPICE RECIPE
2 TBS black peppercorns
2 TBS mustard seed
2 TBS coriander seeds
2 TBS hot red pepper flakes
2 TBS allspice berries
1 TBS ground mace
2 small cinnamon sticks, cut into pieces
24 bay leaves
2 TBS whole cloves
1 TBS ground ginger
In a small pan, combine the peppercorns, mustard seed, coriander seed and heat on medium until they are fragrant. DO NOT BURN THEM.
Crack peppercorns and seed with a pestle and mortar OR with the side of a large chef’s knife on a cutting board.
Combine with the other spice and mix well. Store with a tight fitting lid in a dark and dry spot. Makes approximately 1 cup.
A wonderful venison sausage recipe for you to try.
HOMEMADE VENISON SAUSAGE
4 lbs ground pork
4 lbs venison, cut into 1-1/2" pieces
2 TBS sea salt
2 tsp coarse black pepper
1/4 tsp nutmeg
1/4 tsp clove
1/2 tsp Allspice
1/2 tsp garlic powder
2 TBS ground sage
Put venison through meat grinder. Mix all spices together first and add to the ground pork and ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.
Venison sausage recipe with an Italian kick.
RECIPE FOR ITALIAN VENISON and PORK SAUSAGE
4 pounds venison scraps
2 pounds of lean bacon
1 TBS kosher salt
1/2 TBS black pepper
1/2 TBS red pepper flakes
1 TBS rosemary, minced
1/2 cup Italian parsley
1/2 cup dry white wine
8 ounces (8 feet) sausage casings
Run the venison through the largest holes of the grinder and do the same with the bacon.
In a large bowl, mix the venison and bacon with your hands until well blended. Add the rest of the ingredients and mix just until blended. Chill mixture for 30 minutes.
Set up a sausage stuffer and attach the casing to the funnel feeder. Begin stuffing the sausage into the casing and twist every 4 inches. Keep the diameter about 1 inch to insure proper cooking. Prick sausage with a pin all over. Chill until ready to cook.
The next one of my venison sausage recipes taste outstanding and the texture is perfect.
You may also use this recipe for ground beef. Finish this off in a smoker with hickory wood; it really is worth it. You can purchase summer sausage casings at Cabela's.
BEST VENISON SUMMER SAUSAGE RECIPE
3 lbs venison, ground
3 TBS Tender Quick, recipe above
1 cup cold water
2 tsp mustard seed
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 tsp freshly ground black pepper
2 tsp Liquid Smoke
2 jalapeno peppers (or to taste), seeded and minced
1-1/2 cups cheddar cheese, shredded
Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and Liquid Smoke together in a large bowl until the tender quick is dissolved. Add the ground venison, jalapeno peppers and cheese; mix well. Divide in half and roll into logs. Wrap tightly with foil and refrigerate overnight.
PREHEAT oven to 170 degrees and line a baking sheet with foil. Unwrap the sausage logs and place on the prepared baking pan.
Bake for a few hours or until the internal temperature reads 165 degrees. Cool to room temperature and dab excess oil. Slice and serve.
I have more than just venison sausage recipes, check out the link below.