Classic Venison Sausage Recipe Method
A straightforward venison sausage recipe with the right fat ratio and seasoning. Perfect for links, patties, or bulk packs.
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. If you are sensitive to salt, start with 20 grams or 1 1/2 tablespoons of coarse kosher salt.
- Keep the meat and fat ice-cold. Cube the venison and pork fat, season them, then chill until nearly frozen before grinding. Cold meat grinds cleaner, keeps the fat from smearing, and gives the sausage a better final texture.
- Use the right fat ratio. Aim for about 20 to 30 percent fat. Straight venison will make dry, crumbly sausage, while pork back fat gives the cleanest texture and flavor.
- Grind it two times. Run the meat once through a coarse plate and again through a medium plate for a more even sausage and better fat distribution.
- Mix until tacky. Add the ice-cold water while mixing and keep going until the sausage feels sticky and holds together. That protein bind is what keeps the sausage from crumbling when cooked.
- Cook a test patty. Fry a small piece before stuffing or packing the sausage so you can adjust the salt or seasoning before the whole batch is finished.
- Do not overstuff links. Fill casings until they are firm but still flexible, and prick any air pockets with a clean pin. If you are not using casings, this same mix works for patties or bulk sausage.
- Store it the right way. Keep raw sausage in the refrigerator for up to 3 days, or freeze it in well-wrapped 1-pound portions for about 6 months. Thaw in the refrigerator before cooking.
Nutrition
Calories: 1508kcal | Carbohydrates: 3g | Protein: 79g | Fat: 128g | Saturated Fat: 47g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 59g | Cholesterol: 349mg | Sodium: 4396mg | Potassium: 1206mg | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 11mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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