Venison Sausage Recipe - How to Make Venison Sausage (2024)

FAQs

What is venison sausage made of? ›

Ingredients: pork, venison, water, salt, flavorings, sodium acetate, monosodium glutamate (MSG), garlic, sodium citrate, sodium nitrite and dextrose.

Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. There is a difference in Pork Trimmings. They can vary from 90% fat – 10% lean to 50% fat – 50% lean.

Shoulder/Chuck – Best for Burgers, Chili, Sausage

The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili and sausage. Aside from the “mock” tenders, most of the muscles on this part of a typical white-tailed deer are too small for decent steaks.

Sausages are made with ground meat mixed with fat, salt, and other seasonings (some also contain preservatives and/or fillers). This mixture is usually stuffed into a casing, although some fresh sausage is sold as "bulk" or formed into patties.

Pork fat trimmings is one of the cheapest and purest ways to add fat to venison, if you can find it. Most pork at the grocery store is usually well-trimmed, but if you find an extra fatty shoulder, trim off that fat, freeze it and save it for your venison.

When done correctly, it holds together like an emulsion or a temporary blend of two things that don't mix—water and oil. The secret to success is keeping everything cold during each step of the process. This part is essential. Otherwise, the sausage will “break,” resulting in a dry, crumbly texture.

Sometimes I combine ground venison and ground beef 50-50 to make a better mix for any recipe that calls for ground meat. If you do this, you can buy the cheaper ground beef that is a 75-25 mix of lean to fat, and when you add the leaner ground venison, you still get a pretty lean mix.

You will want fatty pork shoulder or pork belly, or a mix of both. You can use beef fat, too, if you prefer; use fat trimmed from steaks and roasts. As for the venison in this venison sausage, you'll want to use trim, mostly.

Grill your sausages until they're 160 °F (71 °C) inside. Keep your sausages on the grill until they are firm to the touch and deep or golden brown. For most links, this should take between 10 and 20 minutes.

How many times do you grind venison for sausage? ›

Venison Grinding

We are going to be grinding the deer meat twice for this venison sausage recipe: Once through a 3/8” plate and then again through a 3/16” plate. We start with a coarse grind just to begin the process of breaking down the meat.

The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. On the other hand, an authentic sausage should be succulent. Fat is fundamental to creating a juicy product. Twenty percent is the minimum amount that I would add, but 30% is considered standard.

Dry age the carcass or quarters for 2-21 days at a temperature between 34 and 37 degrees. A fridge (with racks removed) or meat locker works great to maintain even temperature. Get the right deer meat processing equipment.

The skin can be removed with or without cutting off the head and front feet. One method is to skin down to the head and cut it off at the neck, then skin down to the front feet and cut them off with a meat saw. Or skin down to the head and cut off the skin at the joint between the head and neck.

Although venison provides slightly more cholesterol than some other types of meat, the difference is negligible. Furthermore, venison contains fewer calories and less saturated fat than other varieties of red meat, including beef, pork, and lamb. Therefore, it can fit into a heart-healthy diet if enjoyed in moderation.

Natural sausage casings are made from the submucosa of the small intestine, a layer of the intestine that consists of naturally occurring collagen.

The 'wild' flavor of venison is directly related to what the animal eats. Corn fed deer will have a milder flavor than those that eat acorns or sage. The 'gamey' flavor is more noticeable in the fat. Removing the fat, connective tissue, silver skin, bone and hair during processing lessens the 'gamey' taste.

venison, (from Latin venatus, “to hunt”), the meat from any kind of deer; originally, the term referred to any kind of edible game. Venison resembles beef and mutton in texture, colour, and other general characteristics. It has virtually the same chemical composition as beef but is less fatty.