How to Make Deer Sausage: A Flavorful Wild Game Treat

If you’ve ever wondered how to turn venison into something truly special, you’re in the right place. Deer sausage is a fantastic way to enjoy the rich, gamey flavor of venison while adding a touch of creativity to your kitchen. Whether you’re a seasoned hunter or just someone who loves experimenting with unique meats, this guide will walk you through the process of making deer sausage from scratch. Trust me, it’s easier than you think—and the results are absolutely worth it.

What You’ll Need: Ingredients

Before we dive in, let’s talk ingredients. The beauty of deer sausage lies in its simplicity. You don’t need a laundry list of fancy items—just a few key components to bring out the best in your venison. Here’s what you’ll need:

• 4 lbs of venison: This is your star ingredient. Make sure it’s fresh and trimmed of any tough silver skin.
• 2 lbs of pork fat: Venison is lean, so adding pork fat keeps the sausage juicy and flavorful.
• 4 cloves garlic, minced: Because what’s sausage without garlic?
• 1 tablespoon black pepper: For a little kick.
• 1 tablespoon salt: Essential for seasoning and preserving the meat.
• 1 teaspoon paprika: Adds a smoky depth of flavor.
• 1 teaspoon red pepper flakes (optional): If you like a bit of heat, go for it!
• Sausage casings: These are what give your sausage its classic shape. You can find them at most butcher shops or online.

Gear Up: Equipment

Making sausage at home does require a few tools, but don’t worry—you don’t need a professional kitchen setup. Here’s the basic equipment you’ll need:

• Meat grinder: This is non-negotiable. A good grinder ensures your meat is the right texture.
• Sausage stuffer: Makes filling the casings a breeze.
• Mixer or large spoon: For blending your meat and seasonings.
• Large mixing bowl: To hold everything together.
• Sharp knife: For trimming and prepping the meat.

Let’s Get Started: Step-by-Step Instructions

Step 1: Prep the Meat

First things first—trim your venison. Remove any silver skin or excess fat, as these can make your sausage tough. Cut the venison and pork fat into small chunks that’ll fit into your grinder. Pro tip: Keep everything cold. I like to pop the meat in the freezer for about 20 minutes before grinding. It makes the process smoother and prevents the fat from smearing.

Step 2: Grind It Up

Now comes the fun part—grinding! Use a coarse grind plate on your meat grinder for the first pass. Once the meat and fat are ground, mix them together thoroughly. If you want a finer texture, run the mixture through the grinder again with a finer plate. This step is all about getting the consistency just right.

Step 3: Season Like a Pro

Time to add some flavor. Toss in the minced garlic, black pepper, salt, paprika, and red pepper flakes (if you’re feeling spicy). Mix everything together with your hands or a large spoon. Don’t be shy—get in there and make sure the seasoning is evenly distributed. This is where the magic happens!

Step 4: Stuff Those Casings

Rinse your sausage casings in warm water and soak them according to the package instructions. Attach the casing to your sausage stuffer and carefully fill it with the meat mixture. Be gentle—overstuffing can cause the casings to burst. Once filled, twist the sausages into links of your desired length. If you’re feeling fancy, tie off the ends with kitchen twine.

Step 5: Cook to Perfection

Now for the best part—cooking! Deer sausage is incredibly versatile. You can grill it for a smoky flavor, pan-fry it for a crispy exterior, or bake it for a hands-off approach. No matter how you cook it, make sure the internal temperature reaches 160°F to ensure it’s safe to eat. Use a meat thermometer to check—it’s a small tool that makes a big difference.

Serving Ideas: Make It a Meal

Deer sausage is a crowd-pleaser, and it pairs well with just about anything. Here are a few ideas to get you started:

• Classic Comfort: Serve it with creamy mashed potatoes and roasted Brussels sprouts.
• Breakfast Bliss: Slice it up and add it to a hearty breakfast hash with eggs and peppers.
• Sandwich Star: Pile it onto a crusty roll with caramelized onions and a dollop of mustard.
• Game Night Snack: Pair it with a tangy sauerkraut and a cold beer for the ultimate snack spread.

Why Deer Sausage?

Deer sausage isn’t just delicious—it’s also a healthier alternative to traditional pork or beef sausages. Venison is leaner and packed with protein, making it a great option for anyone looking to cut back on fat without sacrificing flavor. Plus, there’s something incredibly satisfying about making sausage from scratch. It’s a labor of love that pays off with every bite.

So, what are you waiting for? Grab your ingredients, fire up the grinder, and get ready to impress your family and friends with your homemade deer sausage. Trust me, once you taste it, you’ll never go back to store-bought.