Venison sausage is easy and delicious! Make your own! It has less fat and calories than pork, so you can eat it guilt free! It’s great in casseroles, stuffing or dressing mixes, breakfast sandwiches, any place you would use pork breakfast sausage!
It is that time of year again. The time of year I become a hunting widow! Anyone who has a spouse who is a hunting junkie can feel my pain!
Honestly, I don’t mind because I love cooking with venison! It is soooo much healthier than beef or pork and it is cheaper than beef or pork (Now that he has all of his various accessories!).
I never used to cook with venison. I never even tried venison until I met my husband. Yes, I was a tree hugger! 🙂
Learning to cook with venison was a means of self preservation, for me. My husband, although a good cook in many other areas, is not great at venison.
The only thing he knew how to make with venison that was good was chicken fried steak with the loins, Venison Jerky (which of course is supposed to be dried out) and an occasional leg roast (that wasn’t supposed to be dried out, but was!).
Venison is Healthier than Beef and Pork
Substitute this Venison Sausage in a large variety of dishes. It is so much healthier than pork or beef breakfast sausage, because Venison Sausage is low in fat! According to Outdoor Life, venison contains roughly half of the calories and 1/6th of the saturated fat! That is a huge savings!
Pork and venison have approximately the same amount of calories, but the fat content of venison is less than half, according to this article from Two Foods!
The question becomes what to do with the other 70 pounds of meat? Making sausage with venison is a great way to stretch a buck (pun intended 🙂 ).
This is a great post for how to cook every different cut of venison, again, from Outdoor Life!
How to Make Deer Breakfast Sausage
I use this book to base my sausage recipes on. I have had it since the early 1990’s and use it all the time! It is by Rytek Kutas. The front cover has a quote by famous chef Craig Claiborne, “It is one of the most definitive manuals on sausage making in the English language”. I guess that about says it all!
A lot of times I don’t bother casing the sausage, particularly with the chorizo and breakast sausage because I always take it out of the casing when I cook it. It seems like a wasted step.
I usually refrigerate overnight and then mix again in the morning to give the spices a chance to mingle. Wrap in freezer paper or vacuum pack and freeze immediately thereafter.
Homemade sausage is so much healthier than store bought because you control the ingredients! You only use spices and you can control the sodium level too. There are no ingredients that you can’t even pronounce, let alone know what they are!
Seasoning for Deer Sausage
The seasoning for venison breakfast is a mild, but flavorful blend of sage, thyme and salt! That is it! No huge secret! No fillers, msg, or corn syrup! Just meat and seasoning.
Venison Sausage can be frozen!
The only other caution I have is don’t make too much!
Frozen breakfast sausage is best if used within 1 month and the Italian, Chorizo and Polish are best if used with 3-4 months. Vacuum packing will lengthen the freezer life slightly but not indefinitely!
The thing I do, is make several small batches, whenever I like during the year. I label the freezer bag with “for ground”, when we process the deer. Then I will take out a few pounds and grind it and make it into sausage.
Above pictured is an easy pan fried Venison Sausage Breakfast Sandwich with egg and cheese.
I hope you enjoyed the recipe today for Venison Sausages! Have a question? Let me know in the comment box, below! Don’t forget to sign up for our newsletter, so that you don’t miss any new recipes! Sign up form is below the recipe!
Enjoy! And have fun cooking!
Tools That are Helpful for Making Venison Sausage
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- Rytek Kutas Great Sausage Recipes and Meat Curing: The Bible of Sausage Making
- Large metal bowl
- Food Grade Gloves
- Foodsaver, for longer storage
- Freezer Paper
- 6 2/3 lbs ground venison
- 2 1/3 lbs ground pork ( I use whatever cut is on sale)
- 4 Tbsp kosher salt
- 1 Tbsp ground white pepper
- 2 Tbsp Rubbed Sage
- 1 1/2 tsp thyme
- 1 pint ice water
- hog casings if you choose to case them
Grind meat through 3/8" grinder plate.
Place meat in a container large enough to mix in, preferably with a lid.
Chill meat thoroughly. (Recommended temperature is 32-35°F)
Mix spices in a container with a lid and shake to combine.
Add ice water to spices.
Add spices to meat. Mix thoroughly using hands or a mixer.
Return again to refrigerator and refrigerate overnight.
Case sausage or wrap bulk sausage in freezer paper or vacuum pack.
Best if used within 1 month.
Homemade sausage is easy and you control the quality of the ingredients!
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.
Originally Published 11/27/2015