If you process your own deer, learning how to make venison sausage is one of the best skills you can pick up. Sausage takes the lean cuts, trim, and odd ends of venison and turns them into something rich, flavorful, and versatile.
With the right fat ratio and seasoning, homemade venison sausage holds its own on the grill, in a skillet, or as loose ground for pasta and casseroles. This guide walks you through everything from choosing the meat and fat, to seasoning, grinding, stuffing, and storing. That way, you can get the most out of every deer you put in the freezer.
What is Venison Sausage?
Venison sausage is ground deer meat seasoned and mixed with fat, usually pork, to create a balanced texture and flavor. Because venison is so lean, adding fat is essential for juicy sausage that doesn’t dry out when cooked.
From fresh breakfast patties and Italian links to smoked summer sausage, the process is basically the same: season, grind, mix, and bind the meat properly. The beauty of venison sausage is that it works with almost any cut of deer, making it one of the most practical ways to use your harvest.
Meat and Fat Ratios for Venison Sausage
Venison on its own is too lean to make proper sausage. If you try to run straight ground venison through the stuffer, the end result will be dry and crumbly. A good fat ratio is the backbone of every great deer sausage recipe.
For most venison sausage, aim for 20 to 30 percent fat. That balance keeps the sausage juicy without feeling greasy. Pork back fat (fresh fatback) is the gold standard. It’s clean, mild, and especially creamy once ground. If you can’t find back fat, pork shoulder (butt) works well since it has a natural mix of fat and lean meat. Beef fat can be used, but it tends to taste heavier and can mask venison’s clean flavor.
Here’s a reliable breakdown for 5 pounds of sausage:
- 4 pounds venison + 1 pound pork fat = 20% fat ratio
- 3.5 pounds venison + 1.5 pounds pork fat = 30% fat ratio
Pro tip: Weigh your meat and fat with a kitchen scale. Consistency in fat ratio is what separates crumbly sausage from perfect sausage.
Choosing the Right Cuts of Venison
You can technically grind any part of a deer into sausage, but not every cut gives you the same result.
The cleanest, most consistent sausage comes from lean, single-muscle cuts like the top round, bottom round, eye of round, shoulder, and neck. These grind evenly and mix well with pork fat, giving you a smoother texture without stringy surprises. That said, venison sausage is also a great way to be economical with your harvest. Trim and odd pieces from breaking down roasts or steaks work fine, especially if you’re stuffing links or making patties.
A few notes from experience:
- Backstrap and tenderloin – They’d make excellent sausage, but it’s a waste of prime steak cuts. Save them for the grill.
- Shanks and football roasts – Flavorful but heavy in connective tissue. If your meat isn’t ice-cold and your grinder isn’t sharp, you’ll end up with a stringy mess.
- Scraps and trimmings – Perfectly fine. Just keep them cold and clean of silver skin.
Bottom line: Use the rounds, shoulder, and neck for the best texture, then mix in trim for economy. If all you have to work with are the shanks and football roasts, be sure to grind them at least two times for the best results.
Grinding Tips for Venison Sausage
A clean grind sets the stage for good sausage. Here’s what matters most:
- Keep everything ice-cold. Cube venison and pork fat into 1-inch pieces and chill until just shy of frozen. Cold meat cuts clean, while warm fat smears and ruins texture.
- Grind twice. First run through a coarse plate (8–10 mm), then again through a medium plate (4.5–6 mm). This gives you an even texture and helps the fat distribute properly.
- Grind into a chilled bowl. Setting your catch bowl over ice prevents warming and keeps fat firm.
- Grind meat and fat together. Running them through the grinder at the same time ensures better distribution and binding.
- Add liquid later. A small splash of ice-cold water, stock, or wine helps distribute seasoning and results in a juicier sausage.
Pro Tip: If you have the freezer space, chilling your grinder attachments before processing is another great way to ensure your sausage stays at optimal temperatures while processing.
Mixing and Binding the Sausage
This is where good sausage becomes great. Don’t stop mixing too soon. Skipping the bind is one of the top reasons homemade sausage crumbles instead of holding together on the grill.
- Work cold. Use a chilled bowl set over ice if needed.
- Add seasoning and liquid. Mix in your spice blend and cold liquid until incorporated.
- Mix until tacky. Keep going until the mixture sticks to itself and forms a smooth, sticky ball. That’s the protein extraction you’re looking for. This is known as the primary bind.
- Taste test. Fry up a small patty before stuffing or freezing. Adjust seasoning if needed.
Optional binder for moisture retention
- Nonfat dry milk powder helps sausages hold moisture during smoking or longer cooks. I like to use between 35 to 70 grams (¼ to ½ cup) per 5 lb batch of fresh sausage that you plan to smoke.
Seasoning Venison Sausage the Right Way
The seasoning is what transforms venison and fat into a true sausage.
- Start with kosher salt. It enhances flavor, aids binding, and balances the meat. Avoid iodized salt as it alters the flavor.
- Build depth. Black pepper, paprika, coriander, nutmeg, and a touch of ginger bring warmth and balance stronger-tasting cuts.
- Toast and grind whole spices. Whole fennel, coriander, or peppercorns come alive with a quick toast in a skillet, then a grind in a spice or coffee grinder. The difference is noticeable.
- Brighten with herbs. Sage, thyme, or oregano all work well depending on the style of sausage.
- A touch of sugar. Helps browning and rounds out flavor.
I’ve also built a full Venison Sausage Seasoning Mix Recipe you can use as a master blend. It works for breakfast patties, links, or loose sausage off the grill.
Stuffing and Cooking Venison Sausage
Stuffing is optional, but if you want classic links, here’s what to know:
- Casings. Natural hog casings are traditional, with great snap and flavor. Collagen casings are easier to handle. Keep natural casings rinsed and moist while working.
- Stuffing tips. Don’t overpack; fill casings until firm but flexible. Alternate twist directions and prick air pockets with a sterilized pin.
- Control the heat. Medium heat is best. Too hot, and your seasonings can burn before the sausage cooks through.
- Cook to temp. Always go by internal temperature, not time. Venison sausage is done at 160°F.
- Rest before serving. Let links sit a couple of minutes after cooking to hold onto juices.
- Optional step. Some butchers poach raw sausages gently (160–180°F water) before finishing them gently on the grill. This helps prevent burst casings and ensures even cooking.
Storing Venison Sausage
Fresh venison sausage doesn’t last as long as commercial sausage with preservatives. Proper storage makes all the difference:
- Refrigerator. Store raw sausage up to 3 days, cooked sausage 3–4 days.
- Freezer. Portion into 1-lb packs, vacuum-seal or wrap tightly in plastic and freezer paper. Keeps peak quality ~6 months.
- Label. Always note fat ratio (20% or 30%) and the date.
- Thaw safely. Move from freezer to fridge 24 hours before cooking.
- Pro tip. Flatten ground sausage in freezer bags before wrapping. It stacks neatly and thaws quickly.
Venison Sausage FAQ
Pork fatback is best because it’s clean and mild. Pork shoulder or belly are good second choices. Aim for 20–30% fat.
Twice. First coarse, then medium. This gives even texture and helps the fat bind.
Usually 10–15 minutes, depending on heat and size. Always cook to 160°F internal temp.
Kosher salt, black pepper, paprika, coriander, nutmeg, and ginger are classics. Or use my all-purpose Venison Sausage Seasoning Mix.
More Venison Sausage Recipes
If you’re ready to branch out, these recipes build on the same sausage-making fundamentals. For more, check out my full venison sausage recipe collection.
- Venison Italian Sausage
- Maple Venison Breakfast Sausage
- Venison Summer Sausage
- Venison Chorizo Sopes
- Smoked Venison Salami
Lastly, if you try this guide on how to make venison sausage, please leave a review. I enjoy reading about your wild game cooking experiences! If you have any questions, feel free to reach out Instagram @Larry__White.
Classic Venison Sausage Recipe Method
Ingredients
- 3.5 pounds venison, cubed and chilled
- 1.5 pounds pork back fat or fatty pork shoulder, cubed and chilled
- 3 tablespoons coarse kosher salt, (40 grams)
- 1/4 cup non-fat milk powder (optional)
- ½ cup ice-cold water (optional, for mixing and binding)
Optional Venison Sausage Seasoning
- 1 batch venison sausage seasoning mix (Omit the salt and try my homemade mix)
Instructions
- Cut the venison and pork fat into 1 to 2-inch pieces.
- In a large bowl, combine the meat and fat chunks with the seasoning mix and milk powder (if using). Toss until evenly combined. Place in the freezer and chill until nearly frozen.
- Grind once through a coarse plate (8–10 mm), then once more through a medium plate (4.5–6 mm). Keep meat cold between grinds by grinding the sausage into a bowl that is set over a larger bowl filled with ice.
- Using either your hands or a stand mixer fitted with a paddle attachment, start mixing the sausage. Slowly add the ice-cold water and while mixing until it is fully incorporated and the sausage is tacky to the touch. This will take around 1 minute with the stand mixer and around 3 minutes by hand.
- Cook a small patty to test seasoning. Adjust salt or spices if needed.
- Stuff into natural casings for links, or portion into patties or bulk packs.
- Store fresh sausage in the refrigerator for up to 3 days, or vacuum seal and freeze for longer storage.
NOTES
- Adding Seasoning Sausage: This basic method will get you started, but adding seasonings will be the icing on top. You can use a premade seasoning packet that’s pre-portioned for a five-pound batch, or you can try my homemade venison sausage seasoning mix. Important: Just be sure to omit the salt from this recipe if you are doing so.
- Salt Content: A good starting point for salt content is 40 grams or 3 tablespoons of coarse kosher salt per 5-pound batch. You can always add more salt at the end of processing.
- Storage: Store leftover sausage in an airtight container in the fridge for up to 3 days, or freeze in 1-lb portions using a freezer bag or vacuum sealer for longer storage.
- Texture: For the best texture, keep the meat and fat ice-cold and mix until the sausage turns tacky before stuffing or freezing.
