Venison Sausage Seasoning Mix Recipe
This venison sausage seasoning mix is a simple master blend that highlights venison’s clean flavor while balancing stronger cuts. Works in loose sausage, stuffed links, or straight off the grill.
Servings: 5 Pounds of Venison Sausage
Ingredients
- 3 tablespoons Coarse kosher salt (See notes on salts)
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1/2 teaspoon nutmeg
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
Instructions
Mix and Store
- Add all seasonings to a small bowl and whisk until evenly combined.
- Store in an airtight container until ready to use.
To use the Seasoning
- To season sausage: mix this blend into 5 pounds of ground venison and pork fat (fat ratio of your choice). Mix until the meat becomes tacky and the seasoning is evenly distributed.
- Taste test by frying a small patty in a skillet. Adjust salt or spice levels if needed.
- Proceed with stuffing into casings, shaping into patties, or packaging as loose sausage.
NOTES
Salt (Important): This recipe calls for 40 grams (3 tablespoons) of coarse kosher salt. Using a finer-grain salt will give you a higher salt content. If using a fine-grained salt, start with 1.5 tablespoons and adjust as needed.
Batch prep: Double or triple this mix and store in an airtight container for up to 6 months. Great for gifting to fellow hunters.
Whole spices tip: For the best flavor, toast whole spices (like coriander or peppercorns) in a dry pan, then grind fresh.
Mixing: Always keep venison and pork fat ice cold while mixing so the seasoning binds evenly.
Taste test: Fry a small patty before stuffing or freezing. Adjust salt, heat, or herbs if needed.
Storage: Freeze seasoned sausage in 1 lb. portions or vacuum-seal for long-term freshness.
Serving: This blend works for breakfast patties, grilled links, or cold-cut style sausages served from a platter.
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