King of Venison Sausage Recipes
Of all my venison sausage recipes, this is the one I seem to get the most requests for.
It was shared with me by my son-in-law, and is a favorite community recipe that is made into literally hundreds (if not thousands) of pounds of sausage every fall and winter.
As a matter of fact, the recipe in its original form is for a 150 pound batch. We had to do the math to get it into this more workable ten pound version.
- 6 1/2 lbs of trimmed venison
- 3 1/2 lbs of fatty pork shoulder or trimmings. You want a 20% fat mix when you are done
- 3 tablespoons kosher salt
- 3 tablespoons black pepper
- 3 tablespoons onion powder
- 3 tablespoons Accent
- 1 tablespoon garlic powder
- 1 tablespoon sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon ground allspice
- 1 teaspoon paprika
1 teaspoon sage
- 1 teaspoon crushed mustard seed
- 2 teaspoons cure (Prague powder or Instacure #1)
- 2 cups ice water
- Cut all the meat into 1-2 inch cubes, then grind it though the mediu plate of your meat grinder.
- Take all the spices and cure and mix them well into the 2 cups of ice water.
- Pour the water and spice mix into the ground meat and work it all in by hand for at least a couple of minutes to ensure a homogenous mix.
- Stuff the sausage into 32-35mm natural or collagen casings and prepare the links for the smoker.
- Once the smoking process is completed, package the links and either keep them in the fridge for up to 3 days or freeze them for up to 4 months.
Click here for smoking directions.
This recipe is also very good when made as a fresh sausage. If you choose that option, you would obviously leave out the cure, but you may want to add 2 tablespoons of liquid smoke for flavor.
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