I love cooking at home and spending time outdoors. Making homemade deer sausage is a favorite tradition for me. It connects me to nature and lets me enjoy the land’s gifts. This guide will help you make tasty, healthy venison sausages from scratch, whether you’re new or experienced.
Venison sausages are known for being low in fat, high in protein, and full of flavor. They’re different from regular sausages, offering a bold taste that will make your meals better. In this guide, you’ll find out how to pick the best ingredients and tools. You’ll also learn how to make your own deer sausage.
From grinding the meat to cooking it, you’ll learn the secrets to making sausages that are both juicy and flavorful. These sausages will impress your loved ones. So, let’s start and explore the delicious world of venison sausage, one delicious bite at a time.
Introduction to Deer Sausage
Deer sausage, also known as venison sausage, is a tasty addition to any meal. It’s made from ground venison, often mixed with pork fat for moisture and flavor. Making it at home lets you choose the ingredients and flavors you like.
What is Deer Sausage?
Deer sausage is a type of sausage made from ground deer meat, or venison. It’s often mixed with pork fat for a rich flavor and juicy texture. You can find it in fresh links, smoked, or dried, each with its own taste and uses in cooking.
Benefits of Homemade Venison Sausage
- Lean protein: Venison is a lean, nutrient-dense meat, providing a healthier alternative to traditional pork-based sausages.
- Robust flavor: Homemade deer sausage allows you to create a unique, robust flavor profile by controlling the spices and seasonings used.
- Customization: Making your own sausage gives you the freedom to adjust the ingredients and ratios to your personal taste preferences.
- Freshness: Homemade sausages are made with fresh, high-quality ingredients, ensuring you know exactly what’s going into your food.
Differences Between Store-Bought and Homemade
While store-bought deer sausage is convenient, homemade versions have advantages. Commercial sausages may have more preservatives and additives. Homemade sausages, on the other hand, have fewer processed ingredients, letting you enjoy the natural flavors of venison and seasonings.
| Attribute | Store-Bought Deer Sausage | Homemade Deer Sausage |
|---|---|---|
| Ingredients | May contain more preservatives, fillers, and additives | Typically uses fewer processed ingredients |
| Flavor | Standardized taste | Customizable, unique flavor profile |
| Freshness | May be less fresh due to longer shelf life | Made with fresh, high-quality ingredients |
| Nutritional Value | May have slightly lower venison benefits and higher fat content | Offers more deer meat nutrition and control over fat content |
By making your own deer sausage at home, you can enjoy the satisfaction of using your own homemade vs store-bought venison. You also have the peace of mind of knowing exactly what goes into your food.
Essential Ingredients for deer sausage
Making delicious homemade deer sausage needs the right ingredients. At its core are venison, pork fat, salt, and tasty seasonings. Knowing how each ingredient works is key to getting the right taste and texture.
Primary Ingredients Needed
The base of deer sausage is the venison. Choose lean cuts and remove any silver skin or connective tissue. A 1:1 mix of venison and pork fat, from pork butt or belly, is best. This mix keeps the sausage juicy and flavorful, with about 15-20% pork fat.
Optional Add-ins and Spices
- Garlic – Adds a savory depth of flavor
- Cheese – Melty cheddar or pepper jack can be a delightful addition
- Jalapeños – For a touch of heat and complexity
- Maple Syrup – A sweet note perfect for breakfast sausages
Seasonings offer endless choices. Classic options include sage, black pepper, paprika, cayenne, rosemary, and coriander. Try different spice mixes to make your deer sausage unique.
Selecting the Right Venison Meat
The quality of venison matters a lot. Choose lean, high-quality cuts without too much connective tissue. Grinding the meat twice, first through a 3/8″ plate and then a 3/16″ plate, gets the right texture. Adding 2-3% water helps keep the sausage juicy and holds the ingredients together.
Equipment You’ll Need
Making homemade deer sausage needs the right tools for success. You’ll need a meat grinder and a sausage stuffer. Also, kitchen tools and safety gear are key for quality results.
Sausage Stuffing Equipment
The sausage stuffer is essential. Choose one with a stainless steel cylinder and strong build. Models like the Cabela’s Pro Series or Lem MightyBite are great. They can handle up to 15 pounds of meat smoothly.
Necessary Kitchen Tools
You’ll also need kitchen basics. This includes sharp knives, cutting boards, and mixing bowls. A meat grinder, like the Cabela’s Deluxe Meat Grinder, is vital. It grinds venison to the right consistency for your sausage.
Safety and Hygiene Gear
Keep your sausage-making area clean and safe. Use food-grade gloves, a hairnet, and a clean apron. Also, have sanitizing wipes and disinfectant spray ready. This keeps your workspace clean and hygienic.
| Equipment | Specifications | Price |
|---|---|---|
| Cabela’s Pro Series Sausage Stuffer | Hopper size: 12 pounds, Weight: 14 pounds, 15 ounces | $200 |
| Lem MightyBite 5-Pound Sausage Stuffer | Hopper size: 5 pounds, Weight: 12.8 pounds | $180 |
| Meat! 15-Pound Vertical Sausage Stuffer | Hopper size: 15 pounds, Weight: 25 pounds | $300 |
| Cabela’s Deluxe Meat Grinder | Grinder yield: 4 pounds per minute, Weight: 11 pounds | $180 |
| Weston 5-Pound Vertical Sausage Stuffer | Hopper size: 5 pounds, Weight: 10.4 pounds | $130 |
Preparation Steps for venison sausage
Making your own venison sausage is a detailed process. It ensures the right texture and taste. Let’s explore the essential steps to prepare your sausage mix for stuffing.
Grinding the Meat
Start by cutting the venison into 1-inch cubes and chill them slightly. This makes grinding easier. Use a coarse grinding plate for the venison and pork fat separately. Then, mix them together.
For a balanced seasoning mix, grind the mix again with a finer plate. This helps spread the flavors evenly.
Mixing Ingredients Thoroughly
In a big bowl, mix the ground meat with your chosen seasonings. It’s key to mix well to ensure even protein extraction. Add a bit of cold water (about 2-3% of the meat’s weight).
Keep mixing until the proteins start to stick together. This helps the sausage hold its shape.
Tasting the Mixture
Before stuffing the casings, taste a small part of the meat mix. Fry a tiny patty to check the seasoning. Adjust the flavor if needed.
This step is crucial for perfecting the taste before making the sausage.
| Ingredient | Quantity |
|---|---|
| Venison | 10 lbs |
| Pork fat | 10 lbs |
| Salt | 2.5 lbs |
| Black pepper | 1.25 lbs |
| Fennel seed | 5 lbs |
| Dried thyme | 1.25 lbs |
| Dried sage | 0.625 lbs |
| Red pepper flakes | 0.3125 lbs |
Stuffing the Sausage Casings
Making delicious homemade deer sausage starts with stuffing the casings right. The right techniques are key for the perfect texture and flavor. Let’s look at the basics of stuffing sausage casings to make your venison sausage stand out.
Choosing the Right Casings
For bratwurst-style deer sausages, use 32-35mm natural hog casings. These casings are just right for holding the sausage mixture. Before stuffing, soak the casings in warm water to make them easier to handle.
Stuffing Techniques to Try
- Stuff the casings carefully, avoiding overfilling. Overstuffing can cause air pockets and uneven cooking.
- Use a sausage pricker to remove trapped air as you stuff. This ensures a consistent texture.
- Link the sausages by twisting the casings at 6-6.5 inch intervals. This makes them easy to handle and cook.
Sealing the Casings Properly
After stuffing, let the sausages dry in the fridge overnight before smoking or cooking. This seals the casings tightly, preventing sausage linking or leakage. With the right natural casings and careful stuffing, you’re on your way to delicious homemade deer sausage.
Cooking Methods for Deer Sausage
Preparing homemade deer sausage offers many tasty options. You can grill for smoky flavor, pan-fry for crisp texture, or slow-smoke for rich aroma. The key is to know the best techniques for each method. Let’s look at the top ways to cook your venison creations.
Grilling Deer Sausage
Grilling deer sausage adds a delicious char and smoky taste. Heat your grill to 350°F (177°C) and grill the sausages, turning them often, until they hit 160°F (71°C). Use a mix of canola and olive oil to coat the sausages before grilling. This helps prevent sticking and promotes even browning.
Pan-Frying Techniques
Pan-frying gives deer sausage a crispy outside and juicy inside. Heat a skillet with a bit of oil over medium-high heat, then add the sausages. Cook for about 6 minutes per side, until they reach 160°F (71°C). Flip the sausages halfway to get a golden-brown finish.
Smoking Options for Flavor
Smoking deer sausage adds a deep, smoky flavor. Preheat your smoker to 130°F (54°C), then raise it to 170°F (77°C) and smoke the sausages for 2-3 hours, until they hit 155°F (68°C). Use hardwood sawdust or chips for a rich, aromatic smoke. After cooking, chill the sausages in an ice bath for 25 minutes to stop the cooking.
Regardless of the method, let your venison sausages rest for 5 minutes before serving. This allows the juices to redistribute, making them moist and flavorful.
Storing Your Homemade Sausage
Keeping your homemade deer sausage fresh and flavorful is key. You can do this by following the right storage methods. This includes refrigeration and freezer storage. These practices help keep your sausages safe and tasty.
Best Practices for Refrigeration
For short-term storage, refrigerate your sausages for up to 3 days. Use an airtight container or wrap them tightly in plastic wrap. This helps keep them moist and fresh.
Freezing Tips for Long-Term Storage
Freezing is best for longer storage. Vacuum seal your sausages in portions to prevent freezer burn. You can also wrap them in plastic and foil. Frozen deer sausages can last up to a year.
Shelf Life of Deer Sausage
The shelf life of your homemade deer sausage depends on storage and safety. Refrigerated sausages last 3-4 days. Frozen ones can last up to 12 months. Always label your sausages with the freezing date.
Whether you refrigerate or freeze, follow the vacuum sealing, freezer storage, and food safety guidelines. This way, your sausages will stay fresh and ready to enjoy anytime.
Creative Serving Suggestions
Make your homemade deer sausage even better with tasty serving ideas. Try a venison sausage breakfast bowl for a great start to the day. It’s filled with potatoes, venison sausage, and toppings like fried egg, avocado, and hot sauce. This meal is easy to make ahead of time for a quick and delicious breakfast all week.
For lunch or dinner, enjoy your venison sausage with sauerkraut and mustard, or on a toasted bun. You can also add it to pasta dishes, stews, or as a pizza topping. This adds a wild game twist to your meals.
Pairing with Sides and Sausage
- Grits, pancakes, or waffles for breakfast
- Sauerkraut, mustard, or on a toasted bun for lunch or dinner
- Roasted vegetables or in a hearty soup
Delicious Recipe Ideas
- Venison Sausage Breakfast Bowl
- Venison Sausage Egg Rolls in a Bowl
- Venison Sausage Stuffed Peppers
Incorporating Deer Sausage into Dishes
Use sliced venison sausage in omelets, frittatas, or as a pizza topping. Try different spices and add-ins to make your sausage unique. This way, you can create tasty and satisfying dishes.
| Dish | Ingredients | Servings |
|---|---|---|
| Venison Sausage Breakfast Bowl | Potatoes, venison sausage, fried egg, avocado, hot sauce | 4 |
| Venison Sausage Egg Rolls in a Bowl | Ground venison, cabbage, carrots, soy sauce, sesame oil | 6+ |
| Venison Sausage Stuffed Peppers | Venison sausage, bell peppers, rice, cheese, tomato sauce | 4-6 |
Troubleshooting Common Issues
Making homemade deer sausage can be rewarding, but it comes with challenges. If you face issues with the sausage texture, flavor adjustments, or fat content, we’ve got tips for you.
Tackling Dry Sausage
Too dry venison sausage? The fix is easy. Add more pork or beef fat to increase the fat content. Or, mix in a bit of water or broth to keep it moist while cooking.
Balancing Spiciness
Spicy sausages can be toned down. Blend seasoned meat with unseasoned ground venison to dilute the heat and adjust the flavor. Start with a little extra meat and add more until it’s just right.
Perfecting the Texture
Texture problems often come from bad grinding or mixing. Chill the meat well before grinding and grind it twice for a better texture. Also, mix the ingredients well to spread out the sausage texture and fat content.
Having casings burst during cooking? Lower the heat and don’t pierce the sausages. With some troubleshooting and care, you’ll soon be enjoying delicious homemade deer sausage.
Conclusion and Final Thoughts
Making your own deer sausage is a rewarding experience. It lets you show off your cooking skills and use your venison. You’ll learn a lot about processing wild game and making artisanal foods.
Recap of Making Deer Sausage
For tasty homemade deer sausage, choose the right venison cuts. Mix the perfect spices and stuff the sausage well. Soon, you can make sausages just how you like them, with bold or light flavors.
Encouragement to Try It Yourself
Don’t be shy to try new things with your deer sausage. The fun is in perfecting your recipe and technique. Share your creations with loved ones and be proud of your homemade, wholesome food.
Share Your Experience!
We want to hear about your deer sausage adventures. Share your tips, recipes, and successes. Let’s celebrate the joy of cooking with wild game and making food from scratch together.