Making a batch of country style deer sausage is one of my favorite ways enjoy the bounty a successful hunting season.
A good country style venison sausage recipe takes advantage of the flavor of the deer meat by enhancing it with spices, not masking it.
Country sausage is straight forward, and your deer sausage should be too. Make sure to use well trimmed, high quality venison, and supplement it with enough pork (or beef) fat to give the sausage good texture.
I like to smoke my country sausage fairly heavily with a hickory or corn cob smudge for about 3 hours.
Make sure to bring the sausage to 152 degrees F before you remove it for showering and blooming.
Click Here for sausage smoking instuctions.
This recipe makes a fairly large batch of sausage. If you want an even larger (or a smaller) amount, you can easily multiply the ingredients.
Just remember to be sure and use a level teaspoon of cure for every 5 lbs of sausage meat.