How to Make Venison Sausage

Venison is a very lean meat and can be a bit gamey tasting. Although we don’t mind the taste of venison, we do like to make venison Italian sausage every year. We don’t make our sausage into links; we just make bulk ground sausage. It’s perfect for pasta dishes, pizza, eggs and chili!

To make venison sausage it is best to add some fat to the ground meat. We are lucky to have neighbors who raise pigs. The ratio should be about 80% ground venison to 20% ground pork fat.

There are several companies that make seasoning packets for sausage making. For the last two years we have used Backwoods Sweet Italian Fresh Sausage Seasoning. One packet will season 25lbs. of meat.

The one piece of equipment you will need is a meat grinder. I use the meat grinder attachment for our Kitchen Aid Stand Mixer. I also use my FoodSaver to package the finished sausage for the freezer.

These are the steps we follow to make our sausage:

Grind venison meat use the meat grinder attachment.
Grind pork fat using the meat grinder attachment.
In a large pan, mix the ground venison with the ground pork fat.
Make the seasoning according to package directions. Usually you add the seasoning to warm water to dissolve.
Pour seasoning mixture over ground venison. Mix together – most likely you’ll have to use your hands.
Place the seasoned ground meat back through the meat grinder.
Package for the freezer.

Make sure you check out my other easy recipes in my recipe index!

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Renae Chiovaro

Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.