Sausage! It’s perfect for breakfast, for dinner and everything in between! We love sausage when it’s roasted with cabbage and of course, it’s amazing with all the fresh eggs we get from our chickens. Making homemade venison sausage seemed like a logical step to take when we started homesteading. It’s just as delicious as the venison jerky we shared earlier but does require a bit more work. Trust me, it’s worth it!
*Note – This recipe is for non-smoked sausage although we add some smoke flavor they do have to be cooked thoroughly before eating.
Homemade Venison Sausage
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Equipment & Ingredients for Homemade Venison Sausage
- Meat Grinder with sausage stuffing attachment – A good meat grinder makes processing your own meat a lot easier in general but it’s especially important for making sausage. Make sure that you pick one with several grind size options and a sausage stuffer. We use this one and it works really well.
- Several Large Mixing Bowls – By the time you add your ground meat, the fat, and any extra ingredients you’re going to need some rather large mixing bowls!
- 5 Ibs of ground venison (or beef if you don’t have access to deer)
- 1 Ib of Bacon (Venison lacks enough fat for sausage on its own, you can also use pork belly or beef tallow if you prefer but we like bacon)
- All Natural Hog Casings
- 3 Tbsp Salt (We like Himalayan pink salt the best)
- 3 Tbsp Ground Black Pepper
- 2/3 Cup Hot Water
- 1/3 Cup Dales Liquid Seasoning
- 3 Tbsp Minced Garlic
- 4 Tsp Liquid Smoke
- Optional – 1 Cup Cheddar Cheese, Half a diced bell pepper, or 3 Tbsp Minced onion. Feel free to add anything your family likes really!
- Whisk together your cold water, dales seasoning, garlic, and liquid smoke in a small bowl then set in the fridge to chill.
- If you have not already ground your venison then now is the time to do so. I suggest grinding it with a larger size the first time around. If you are using your own deer meat make sure to trim away as much of the fat and silver skin as possible before grinding to avoid clogging your grinder. Once ground set your venison in the fridge to chill.
- Grind your bacon the same way as above, minus removing the fat – you want the bacon fat! Set in the fridge to chill.
- Mix together all of your dry spices and optional additions (cheese, minced onion etc)
- Take your casings out of the package and rinse them with warm water, let them soak in a bowl of warm water while you finish up your meat miture.
- Pull your fat and ground meat out of the fridge and mix your seasonings, fat and meat together in a lrge bowl. Try your best to get the fat and seasonings as evenly mixed as possible.
- Add your water,garlic & dales mixture to your seasoned meat and mi it all together again! Set your mixture in the fridge to chill while you set up your grinder for stuffing sausage.
- Follow the instructions for setting up your grinder. For stuffing your sausage you might want to change the grinder to a finer setting as well.
- your casings should be well rinsed and easy to work with by now, Carefully seperate one length of your casing and guide it over the end of your sausage stuffer. eep pulling the casing over the top until you only hav a small length left at the end. Tie a knot in your casing end.
- Turn your grinder on and slowly start to feed your meet through the grinder. Your casings should begin to fill. If you are making links allow the casing to fill to your desired length and then twist the casing several times before continuing to fill. It is best to twist each link in opposite directions to help keep them from unwinding on you as you fill. If you are making one big length of sausage you do not have to worry about this, simply fill the caseing until there is only enough left at the end to tie!
- Once you have gone through all of your meat allow the sausage linksto dry in the fridge for an hour or more before packing them up for the freezer or cooking!
- When ready to eat bake, grill or fry them until full cooked and enjoy!