Venison Recipes

Homemade Venison Sausage recipe

Transform your kitchen into a delicatessen with homemade sausage. If you don’t have a sausage stuffer, just form these into sausage patties and freeze extras in the freezer. Easy!


8 pounds ground venison
8 pounds lean ground pork
1 cup salt
¼ cup sugar
¼ cup mustard seed
¼ cup onion powder
2 tablespoons garlic powder
2 tablespoons sage
2 tablespoons black pepper
15 feet sausage casings, if making links


1) In a large bowl, combine all ingredients until well mixed.

2) If forming into links, transfer mixture into a mechanical sausage stuffer; fill casing with ground meat. Twist into sausage links and cook as desired.

3) If making patties, use hands to form mixture into 2-inch wide round patties. Layer formed patties on wax paper; cover tightly with plastic wrap, storing in the freezer. Cook as desired.

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8 lbabout 3.6kg (3.6287 kilograms based on 0.45359 kilograms in a pound)
1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)
¼ cupabout 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup)


Published: November 16, 2010
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Published by Starsol