Classic Venison Sausage Recipe Method
A straightforward venison sausage recipe with the right fat ratio and seasoning. Perfect for links, patties, or bulk packs.
Servings: 5 Pounds
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.
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