Homemade Venison Sausage Recipe (2024)

Calling all venison lovers! We have finally perfected our Venison sausage recipe and it's super easy to make at home!

With the addition of pork fat, spices, and red wine, this is really a delicious homemade sausage whether you bake, fry, or grill it.

Our favorite way to serve this is baked with peppers, onions, and in a light wine and can be great for any weeknight meal and perfect in a hard roll sandwich for lunch

It is certainly ok if you don't have the casings and sausage maker, just make this delicious mix of venison sausage and shape it into patties and serve them in a bun no problem!

Below you will find out step-by-step instructions on how to prepare the sausage and then you can bake it, fry, it grill it, and even add it to a tomato sauce inthe slow cooker.

There are suggestions on additions to baking this with but you can adapt this recipe to however you love Italian style sausage made with deer meat and pork instead.

We love venison cabernet hamburgers, venison chili, and fried venison steak cutlets, those are all favorites just waiting for all venison-loving readers out there!.

Scroll down to the bottom for our printable recipe.

Venison Sausage Made Easy

As I mentioned this venison sausage is super simple to make and fried loose, in patties or in hog casings to make in links it will cook up perfectly and be delicious.

Pour ratio for fat is 70% venison and 30% fat, you can change that by adding more or less fat.

This venison sausage can also be sweet or hot depending on the amount of red pepper flakes you put in and black pepper so keep in mind less is sweet and more it hot hot hot.

Ingredients

Venison ground
Pork fat
red wine
extra virgin olive oil
minced fresh garlic
salt
pepper
paprika
fennel seed
Baked Venison Ingredients:
pepper, onions, garlic, potatoes, herbs, oil spray, (grated cheese and breadcrumbs are optional)

Tips

make sure the meat is very cold before stuffing
for easy cleanup line the pan with parchment paper or aluminum foil when baking
always soak the casings overnight
For best results use a meat thermometer, the roast should be at 140 degrees in the center
add all fresh herbs when possible
refrigerate the sausage overnight for melding flavors
sausage can be frozen for up to 1 year
Notes and Cooking Methods:
Air fryer: add to the basket oil spray sausage, heat the air fryer to 400 degrees cook for 11 minutes.
For the grill: Cook the sausage in a heated grill in a cast-iron greased skillet use a meat thermometer to ensure the internal temperature is at 140 degrees
If using a slow cooker/instant pot , brown the sausage first then you will have to add 1 cup of wine or beer to the pot on high for 6 hours
For best results and doneness use a meat thermometer, venison should be at 140 degrees internal temperature.

Other Additons

mushrooms
boiled, mashed, or baked potatoes
celery and carrots
asparagus or broccoli any vegetables can roast in the baking pan
corn on the cob ears
sliced pepper hot or sweet
grape tomatoes

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Cooking Tips Methods

Adding sausage to a slow cooker will require browning first then added to a tomato sauce.

If you decide to grill this we usually use a cast iron skillet and add some vegetables along with it and remember you can make venison sausage patties.

Homemade Baked Venison Sausage Recipe

Yield: 3 pounds

Author: Claudia Lamascolo

Prep time: 1 H & 20 MCook time: 45 MinTotal time: 2 H & 5 M

This is a homemade deer sausage called venison made from scratch then baked in the oven with sausage, peppers, and onions. we also included potatoes.

Ingredients

natural hog casings
1 -3/4 pounds of venison, trimmed and ground
(we use boneless hams or hindquarters parts of the venison)
3/4 pound pork fat, ground (For those of you wondering exactly how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat.) I used a 70/30 ratio of venison to pork fat. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat.
1 1/2 tablespoons salt
1 1/2 teaspoons black pepper
2 teaspoons paprika
2 teaspoons oregano
2 1/2 teaspoons fennel seed
4 teaspoons granulated garlic powder
2 teaspoons red pepper flakes, this will be medium heat use more for hot
1/4 cup ice water
1/4 cup red wine Merlot or Cabernet
Baked Venison Sausage Recipe
Venison Sausage
4 baking potatoes cut into wedges
4 bell peppers or hot peppers
1 small onion
3 cloves of fresh garlic
1/2 cup white wine
4 tablespoons olive oil
1 teaspoon each dried oregano, basil, and parsley
Optional: Italian flavored breadcrumbs sprinkled on the potato wedges with 1/4 cup Pecorino Romano Cheese before baking

Instructions

Soak the casings overnight.
If you are grinding your own meat you will have to make sure the meat is very cold before grinding it.
(you will have to grind the venison and pork fat in a sausage grinder or have your butcher do this for you,.)
In a large bowl add all the ingredients garlic, paprika, salt, red wine, fennel, etc, and mix together until well blended.
Set up the sausage maker with casing and stuff the sausage into the casings twisting every 4 inches for links.
Note: be careful not to overstuff or it will pop open.
We like to refrigerate this overnight for more intense flavors to meld together.
BaKed Venison Sausage Instructions
In a large roasting pan, add the olive oil to the bottom of the pan.
Note: for easy cleanup line with foil or parchment paper
Place the roll of venison sausage on the bottom.
Top with onion, garlic, peppers, and potato wedges ( add the breadcrumbs and grated cheese if using on the potatoes).
Sprinkle with the herbs.
Drizzle with a little or oil spray with olive oil over the top.
Pour the white wine around the bottom of the sausage.
Bake in a preheated oven of 400 degrees for around 45 to 60 minutes or until it browns nicely on top and potatoes are cooked.

Notes:

Tips:

make sure the meat is very cold before stuffing
for easy cleanup line the pan with parchment paper or aluminum foil when baking
always soak the casings overnight
For best results use a meat thermometer, the roast should be at 140 degrees in the center
add all fresh herbs when possible
refrigerate the sausage overnight for melding flavors
sausage can be frozen for up to 1 year
Notes and Cooking Methods:
Air fryer:add to the basket oil spray sausage, heat the air fryer to 400 degrees cook for 11 minutes.
For the grill:Cook the sausage in a heated grill in a cast-iron greased skillet use a meat thermometer to ensure the internal temperature is at 140 degrees
If using aslow cooker/instant pot, brown the sausage first then you will have to add 1 cup of wine or beer to the pot on high for 6 hours
For best results and doneness use a meat thermometer, venison should be at 140 degrees internal temperature.

Other Additions

mushrooms
boiled, mashed, or baked potatoes
celery and carrots
asparagus or broccoli any vegetables can roast in the baking pan
corn on the cob ears
sliced pepper hot or sweet
grape tomatoes

Nutrition Facts

Calories

490.62

Fat (grams)

36.67

Sat. Fat (grams)

13.79

Carbs (grams)

12.52

Fiber (grams)

1.73

Net carbs

10.79

Sugar (grams)

1.56

Protein (grams)

24.04

Sodium (milligrams)

625.64

Cholesterol (grams)

89.90

Similar Recipes

Smoked Venison TenderloinBarbecued Venison MeatloafVenison Bolognese SauceVenison Chili RecipeFried Venison Steaks

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Our Favorite Recipes:

Venison Merlot Stew
Venison Cacciatore
Venison Stew Old Fashioned
Fried Venison
Venison with corn potatoes and carrot stew
Venison Fried Rice