How to Make the Best Tasting Venison Sausage Ever  and Free Venison Sausage Recipes

By Marty Prokop

Many members of the Free-Deer-Hunting-Tips.com community have asked me for recipes and directions to make sausage from their deer.

I have made over 991, 990 pounds — yes, that’s nearly a million pounds — of sausage, smoked meats and jerky.

You can make great tasting venison sausage right in your own kitchen. In this www.Free-Deer-Hunting-Tips.com Newsletter I will reveal to you the secrets.

Today we will discuss two types of venison sausage, Italian sausage and bulk breakfast sausage. During my years of processing deer, these were two of the most popular venison sausages deer hunters requested.

The Equipment

To make great tasting venison sausage from home, you will need a few pieces of equipment.

1.) A meat grinder. This can be electric or a manually operated, hand-crank meat grinder. If you do not have access to a meat grinder, you can still make great tasting sausage from home. You can use a sharp knife to cut your meat into pieces as coarse or fine as you desire.

2.) 2-Large mixing bowls. One bowl for mixing your seasonings. The other bowl for catching the venison as it is ground.

3.) Sharp knife

4.) Measuring spoons

5.) Measuring cup

6.) Rubber gloves

Making Bulk Sausage

Bulk sausage is one of the most versatile types of sausage you can make. You use bulk sausage much like you use ground venison or ground beef. Bulk sausage is sausage not stuffed into casings.

Cooking with bulk venison sausages offer near endless possibilities. Bulk sausages can be used as burgers, as meatloaves, in meat sauces and in casseroles or hot dishes. Any place you use ground meat, you can substitute bulk venison sausage.

Bulk Breakfast Sausage

This recipe will make ten pounds of venison sausage. You will be using 6 pounds of venison and 4 pounds of beef or pork. The beef or pork you add to your venison sausage should be no more that 70 percent lean.

1.) Place meat into the freezer while you mix your seasonings and set up your grinder. Placing the meat into the freezer before you grind will make it easier to grind.

2.) Mix spices:

  • 5 Tablespoons Salt
  • 1 Tablespoon ground white pepper
  • 2 Tablespoons rubbed sage (if you do not like the taste of sage replace with garlic powder or minced garlic)
  • 1 teaspoon ginger
  • 1 Tablespoon ground nutmeg
  • 1 Tablespoon ground thyme
  • 1 Tablespoon crushed red pepper (optional)

Mix spices and 1 pint ice water in large bowl. Make sure all the salt has dissolved.

3) Set up grinder. Use a grinder plate with 3/16 inch holes.

4) Remove meat from freezer. Put on rubber gloves.

5) Grind meat through the 3/16 inch grinder plate into the empty mixing bowl. During grinding, alternate venison and beef or pork. To every three or four pieces of venison, grind one to two pieces of beef or pork. This will help distribute the beef or pork more evenly. If you like sausage with a finer texture, grind the meat a second time.

6) Pour the seasoning mixture over the ground meat. With your glove covered hands, mix the seasonings into the meat. Make sure all meat and seasons are thoroughly and evenly mixed.

7) When you think you have mixed the meat enough, mix the meat again. Mixing a ten to fifteen pound batch of meat by hand will take at least 5 to 7 minutes. Thorough and even mixing is important. If the meat and seasonings are not thoroughly and evenly mixed, your venison sausage will have bites that taste great and bites with no flavor.

8) When you are sure meat and seasonings are mixed well, wrap the venison sausage in butcher paper and place in freezer. You can also vacuum seal your venison sausage.

Bulk Italian Sausage

This recipe will make 10 pounds of venison Italian sausage. You will be using 6 pounds of venison and 4 pounds of beef or pork. The beef or pork you add to your venison sausage should be no more than 70 percent lean.

1) Place meat into the freezer while you mix your seasonings and set up your grinder. Placing the meat into the freezer before you grind will make it easier to grind.

2) Mix spices:

  • 5 Tablespoons Salt
  • 1 Tablespoon cracked or ground fennel seed
  • 2 teaspoons coarse ground black pepper
  • 1 Tablespoon sugar
  • 3 teaspoons crushed hot pepper
  • 1 teaspoon caraway seeds
  • 1 Tablespoon ground coriander

Mix spices and 1 pint ice water in large bowl. Make sure all the salt has dissolved.

3) Set up grinder. Use a grinder plate with 1/4 inch or 3/8 inch holes.

4) Remove meat from freezer. Put on rubber gloves.

5) Grind meat through 1/4 inch or 3/8 inch grinder plate and into the empty mixing bowl. When grinding, alternate venison and beef or pork. To every three or four pieces of venison, grind one or two pieces of beef or pork. This will help distribute the beef or pork more evenly. If you like a finer textured sausage, grind the meat a second time.

6) Pour the seasoning mixture over the ground meat. With your glove covered hands, mix the seasonings into the meat. Make sure all meat and seasons are thoroughly and evenly mixed.

7) When you think you have mixed the meat enough, mix the meat again. Mixing a ten to fifteen pound batch of meat by hand will take at least 5 to 7 minutes. Thorough and even mixing is important. If the meat and seasonings are not thoroughly and evenly mixed, your venison sausage will have bites that taste great and bites with no flavor.

8) When you are sure meat and seasonings are mixed well, wrap the venison sausage in butcher paper and place in freezer. You can also vacuum seal your venison sausage.

Six Steps to Perfect Sausage Patties by Marty Prokop

If you like sausage patties, try these simple tips for making perfect patties every time.

1.) Take the lid off a wide-mouthed jar, such as a mayonnaise jar. Wash and dry the lid well.

2.) Spray the inside of lid with nonstick cooking spray.

3.) Place small amount of sausage mixture into lid (enough to fill the lid to the top edge).

4.) Press and pack the sausage mixture so it is flush with the top of the lid.

5.) Turn lid upside down onto butcher paper for wrapping. If you plan on stacking and freezing two or more layers of patties, place two sheets of waxed paper between each layer of patties.

6.) Wrap your sausage patties in butcher paper and place into the freezer.

Special Tip:

If you plan on vacuum sealing your venison sausage patties, place the sausage patties onto a cookie sheet covered with waxed paper. Place the cookie sheet in freezer for 20 minutes. Remove from freezer and vacuum seal your venison sausage patties. Partially freezing the sausage patties before you vacuum seal them will prevent them from smashing.

Good Luck and Great Hunting.

Marty Prokop

http://www.free-deer-hunting-tips.com

About Marty Prokop

Deer hunting expert Marty Prokop reveals closely guarded deer hunting secrets on how to get deer every time. Get his Free Deer Hunting Tips Newsletter, free deer videos and free online deer hunting game at Free Deer Hunting Tips.com

Marty Prokop has 24-years experience deer hunting, processing deer for deer hunters and venison sausage making .  Marty Prokop teaches deer hunting, hunter safety, deer processing and deer sausage making classes. Marty Prokop has processed 7,805 deer, field dressed 422 deer and made over 991,990 pounds of sausage, smoked meats and jerky. Marty Prokop worked with Minnesota DNR programs. His deer hunting videos are used in statewide advanced hunter education classes. Marty Prokop is a successful speaker, outdoor writer and published author.

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