Venison Sausage

4 pounds venison
4 pounds ground beef
3 oz. black pepper
½ oz. paprika
1 ¼ oz. crushed red pepper

Wet the hands with water and combine the two meats with your hands. When the meats have been mixed thoroughly, add the spices and rewet the hands. Wet hands prevent the meat from sticking to them as much as it normally would.

Pure Venison Sausage

8 pounds ground venison
1 oz. black pepper
½ oz. paprika
¼ - 1/3 oz. crushed red pepper

Combine.
Note: This recipe is most useful for those on restricted diets, for it contains very little fat and cholesterol.

Maple Deer Sausage



•3 lbs vension
•2 lbs fatty pork shoulder or 1 lb lean pork and 1 lb pork fat.
•2 teaspoons dried thyme
•1 teaspoon dried marjoram
•2 tablespoons kosher salt
•2 tablespoons rubbed sage
•1 tablespoon fine ground black pepper
•8 tablespoons (1/2 cup) real maple syrup
•1/2 cup ice water




1.Trim the venison of all bloody areas and tough connective tissue, cut it and the pork into 1 inch cubes, and grind it through the fine (3/16") plate of your meat grinder.


2.Combine the spices in a small container and mix with the 1/2 cup of ice water and the 1/2 cup real maple syrup.


3.Pour the spice, water, and syrup combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.


4.Once the sausage is fully mixed, stuff it immediately into casings and cool it down.

This sausage really is best when it is stuffed into casings, but you could use it in patties in a pinch.



Don't keep this sausage in the fridge for more than a couple of days. It stores well in the freezer for at least 3 months.

Spicy Deer Breakfast Sausage


•3 lbs vension
•2 lbs fatty pork shoulder or 1 lb lean pork and 1 lb pork fat.
•2 tablespoons crushed red pepper flakes
•3 tablespoons kosher salt
•1 tablespoon rubbed sage
•3 tablespoon medium ground black pepper
•1 tablespoon granulated or powdered garlic
•1 cup ice water




1.Trim the venison of all bloody areas and tough connective tissue, cut it and the pork into 1 inch cubes, and grind it all through the medium plate of your meat grinder.


2.Combine the spices in a small container and mix with the 1 cup of ice water.


3.Pour the spice and water combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.


4.Once the sausage is fully mixed, stuff it immediately into casings and cool it down.

This venison sausage works equally well as a fresh patty recipe too. You may even want to shape it into logs and freeze it. Then you can cut slices and fry it as needed.

You could also finish it in the smoker, but remember, if you do, add a level teaspoon of either Prague powder or Instacure for each 5 lbs. of meat used.

Don't keep this sausage in the fridge for more than a couple of days. It stores well in the freezer for at least 3 months, but that can be stretched considerably if you use a vacuum sealer.

Easy Venison Summer Sausage


•3 lbs venison


•2 lbs lean ground beef


•1 teaspoon granulated garlic or garlic powder


•3 tablespoons kosher salt


•1 tablespoon granulated onion or onion powder


•3 tablespoons coarse ground black pepper


•2 tablespoons paprika


•1 tablespoon whole mustard seed


•1 tablespoon liquid smoke (slightly more if you like it really smoky)


•1 teaspoon Prague Powder #1 or Instacure #1


•1 cup ice water




1.Trim the venison, cut it into 1 inch cubes, and grind it through the fine (3/16") plate of your meat grinder.


2.Add the ground beef to the venison.


3.Combine the spices and cure in a small container and mix with the 1 cup of ice water and the liquid smoke.


4.Pour the spice and water combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.


5.Put the completed venison summer sausage mixture in a covered bowl and place it in the refrigerator for 1 to 3 days but at least over night.


6.After the venison sausage has cured in the refrigerator, take it out and form it into logs about 2 inches in diameter. Cover the sausage logs in aluminum foil (shiny side in), and puncture the aluminum foil in several places (small holes) to allow for drainage.


7.Place the foil covered rolls on a rack over a drip pan and bake in the oven for 1 1/2 hours at 350 degrees.


8.Take out the sausage, remove the foil, soak up any remaining drippings by rolling in paper towels, rewrap in foil and allow to cool.

Once your venison sausage is cooled and firm you can slice it for sandwiches or snacking. If you plan to keep it more than a few days it is best to freeze it.