Venison Italian Sausage
Homemade venison Italian sausage made with pork back fat, fresh herbs, and classic seasonings. Perfect for pasta sauces, pizzas, or grilled as links.
Servings: 5 Pounds
Ingredients
- 3.5 pounds boneless venison, silver skin removed, cut into 1-inch cubes
- 1.5 pounds pork back fat, cut into 1-inch cubes
- 3 tablespoons coarse kosher salt (40 grams if using a different salt)
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 2 tablespoons fennel seeds
- 1 tablespoon red pepper flakes
- 4 teaspoons coriander seeds
- 3 tablespoons sweet paprika
- 2 teaspoons ground black pepper
- ¼ cup fresh oregano leaves (or 2 tablespoons dried)
- ¼ cup fresh basil leaves (or 2 tablespoons dried)
- ¼ cup red wine vinegar
- ¾ cup ice-cold water
Instructions
- Prep the meat: Combine all of the ingredients except the vinegar and water in a large bowl. Toss thoroughly to combine. Place the bowl in the freezer for about 30 minutes before grinding.
- Grind: Run the mixture through the small die plate of a meat grinder into a chilled mixing bowl, or into a bowl set over ice to keep it cold.
- Add liquids: Pour the vinegar and ice-cold water into the ground meat mixture.
- Mix: Using your hands or a sturdy wooden spoon, mix until the water and vinegar are fully incorporated and the sausage mixture becomes tacky to the touch. Alternatively, you can use a stand mixer fitted with a paddle attachment.
- Check seasoning: Cook a small piece of the sausage in a skillet and taste. Adjust with more salt, red pepper flakes, or other spices as needed. Repeat this process until you’re happy with the flavor.
- Store: Cover and refrigerate for up to 3 days, or freeze for future use.
NOTES
- Serving ideas: Great loose in venison spaghetti sauce, lasagna, or stuffed into casings for grilling.
- Fat content: Venison alone is too lean to make proper sausage. Always add pork back fat. Aim for 20-30% fat for the best texture and flavor. Without it, the sausage will turn out dry and crumbly.
- Mixing: The meat should feel tacky when properly mixed. This ensures good binding so the sausage holds together when cooked.
- Cooking: Pan-fry a small test piece first to adjust seasoning before finishing the batch.
- Storage: Keep fresh sausage covered in the fridge for up to 3 days or freeze in airtight bags for 3–4 months.
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