In this post I’ll show you how to make a delicious venison sausage at home.
It is super simple and tastes amazing.
Venison sausage is perfect for any occasion, whether it’s for a summer barbecue or an alternative to a traditional bratwurst.
I used moose in this recipe. However, the recipe is designed so that you can substitute the meat with any game meat. So whether you want to make a deer sausage, elk sausage or wild boar sausage is up to you.
You can find the complete venison sausage recipe either as video or in written format in this post.
Have fun and good luck making it!
Subscribe to my YouTube Channel where you get weekly recipe videos for free.
Making your own venison sausage– What do you need?
Ingredients for your venison sausage
Meat for 1 kg venison sausage:
- 60 % venison meat e.g. shoulder, neck, belly (600 g)
- 40 % pork belly (400 g)
Spices per 1 kg meat:
- 20 g salt
- 3 g black pepper
- 2 g caraway
- 2 g marjoram
- 1 g mace
- 1 g allspice
- 1 g juniper berry
- 0,5 g bay leaf
- 0,5 g clove
Sheep Casings caliber 22/24 or pork casings caliber 28/30 depending on how thick you want your venison sausage.
Equipment for making venison sausage
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
You need a sausage stuffer to get your meat mass into the casing. In the beginning you can also add a filler to your grinder or use a modified plastic bottle or funnel.
Venison sausages are traditionally filled into natural hog casings caliber 28/30 or sheep casings caliber 22/24.
Making venison sausage- Step-By-Step Instructions
1. Cut the meat into strips. You can vary the size depending on how big your meat grinder is.
2. Grind the spices into a very fine powder.
3. Add the spices to the meat and mix it well. The meat should be covered with spices everywhere.
4. Put the meat into the freezer for 1-2 hours. This will help your grinding process later and make sure that the mixture does not get too warm.
5. Now you can grind the meat. I used the medium perforated disc (4,5 mm). You can also let the sausage go through twice if you want it finer or use a coarser disc. This is completely up to your taste.
6. Now mix it well for a few minutes. You can either knead the meat with a food processor with a kneading attachment or mix it vigorously by hand. This ensures that the sausage meat will bind well and the sausage will not be crumbly later on.
7. Now put the casing onto your sausage stuffer and fill the mass into the casings. Make sure that there is trapped as little air as possible.
Important: Do not fill the casing too full, otherwise it will burst later when roasting.
8. Now it’s time to link the sausages. You can decide for yourself how big your venison sausage should be. Put the sausage between your thumb and forefinger. Rotate the sausage away from you then move to the next link and rotate it toward you.
9. If you have any air trapped within you can take a needle and pierce the sausage to open the air holes. This will prevent them from bursting later on the grill.
10. Cut the individual links apart and your sausage is ready. Whether grilled or fried in a pan, enjoy.
What is the shelf life of venison sausage?
A poached venison sausage can be kept refrigerated for about 7 days. The raw sausage should be eaten within 2 days. Alternatively, you can also freeze it without hesitation.