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. 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.
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!