Venison Sausage

My friend called me the other day to say that he had been hunting with friends and they had shot a deer. He went on to say that the friend was planning to feed the neck and belly meat to the dogs and would I be interested to try and make some sausage with the meat instead. What a silly question!!

To cut a long story short my friend and the meat arrived this morning and we set about making the sausage. We came up with a very simple recipe and proceeded to make the sausage. The end result was beyond expectations.

I will share the recipe here. Feel free to add other spices if you wish but remember more is not always better.

Deer meat (fat removed) – 50% (500g)
Pork Neck (not lean) – 40% (400g)
Pork Back Fat – 10% (100g)
Sea salt/kosher salt – 12g/kg
Coriander – 2g/kg
Ground Black Pepper – 2g/kg
Sage crushed dried – 0.5g/kg
Crushed garlic – 2 teaspoons/kg
Ice Cold Water – 50ml/kg. Some of the water can be substituted with Brandy or Red Wine
30/32 Caliber hog casings – 1,5m/kg of meat.

  1. Cut all the meat and fat into small cubes and place in a large mixing dish.
  2. Measure out the spices according to the weight of the meat and mix the spices together in a bowl
  3. Crush garlic and add the required amount to the meat mix.
  4. Add in the spices and mix the meat spices and garlic together until the spice and garlic is mixed evenly through the meat.
  5. Add the water and mix into the meat until it is absorbed by the meat. This will also help the spices to mix more evenly.
  6. Mince the mixture using a 6mm plate.
  7. Use a sausage stuffer or sausage making machine or some other tool to inject the minced meat mix into the casings.
  8. Twist the casings  at 100mm intervals to make link sausages.

I hope that you enjoy the recipe.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.