If you’re looking for a hearty, no fuss way to turn wild game into something everyone at the table will devour, let me introduce you to my favorite homemade venison sausage recipe .
This one’s been a go to in our kitchen for years and not just because it’s incredibly satisfying to make something from scratch. It’s because the result is rich, juicy, full of flavor, and totally family approved.
I grew up watching my dad make homemade venison sausage after every hunting season. Back then, I’d just help crank the grinder. But now, with a few extra tweaks, I’ve made this homemade venison sausage recipe my own, and trust me, it’s one of the best ways to use that venison in your freezer.
If you’re looking for a reliable, delicious way to enjoy your game, homemade venison sausage is the way to go.
If you’ve never made sausage before, don’t worry. I’ll walk you through everything, from seasoning to stuffing, including a few pro tips to make sure your sausages come out tender and flavorful every time.
And if you’re just here for ideas? I’ve linked some of my favorite related venison sausage recipes at the end.
What Makes This the Best Homemade Venison Sausage Recipe?
This homemade venison sausage perfectly balances lean wild venison with rich, fatty pork shoulder. That’s what helps solve one of the biggest issues with homemade venison sausage dryness and lack of moisture.
We add a few pantry staples like garlic, ground bay leaves, and black pepper to create a flavorful, slightly coarse homemade venison sausage that’s perfect fresh, grilled, or smoked.
You can make this homemade venison sausage with or without Instacure No. 1 (Prague Powder), so it works whether you’re cold-smoking or just pan-frying.
Most importantly? It’s totally adaptable. Want a spicy homemade venison sausage? Toss in some red pepper flakes. Need a dairy-free version? Substitute carrot fiber for dry milk powder. The goal is to make it yours.
What You’ll Need to Make Homemade Venison Sausage
Here’s everything you’ll need for about 5 pounds of sausage. Most ingredients are easy to find, even if you’ve never made sausage before.
- 3 pounds venison (cubed)
- 2 pounds fatty pork shoulder or pork belly
- 34 grams salt (about 2 rounded tablespoons)
- 4 grams Instacure No. 1 (optional, for smoking)
- 10 bay leaves, crushed to a powder
- 6 to 8 cloves garlic, minced (about 2 tablespoons)
- 10 grams ground black pepper (about 2 teaspoons)
- 3 grams celery seed (about ½ teaspoon)
- ¼ cup red wine (chilled)
- ¼ cup ice water
- 20 grams dry milk powder (optional)
- 12 to 15 feet hog casings
Moisture-retaining tip: Use 1 teaspoon of carrot fiber instead of dry milk if you’re dairy-free or just want a more natural alternative. It works like magic to keep your sausage from drying out, especially if you’re smoking it.
Step-by-Step: How to Make Homemade Venison Sausage
Here’s how I make this every year with my family complete with little things I’ve learned from trial and error.
1. Prep Your Meat and Casings
- Chop the venison and pork into chunks small enough to fit in your grinder.
- Soak your hog casings in warm water so they’re soft and ready to work with.
Optional but recommended: Mix the salt (and Instacure, if using) just with the meat and refrigerate overnight. It helps develop a stronger bind in the sausage and gives you a better finished texture.
2. Mix in Your Seasonings
Once your meat is chilled, mix everything else in garlic, pepper, bay leaves, celery seed, and dry milk or carrot fiber.
Stick the mixture in the freezer for about an hour. You want it cold around 37°F before grinding. Cold meat grinds better and stays firmer.
Chill your red wine in the fridge now, too.
3. Grind the Meat
Use a coarse die on your grinder something in the 6 mm to 7 mm range is perfect.
If you’re in a pinch, a food processor works, but the texture won’t be as great. That said, don’t let the gear stop you. Homemade always wins over store-bought.
4. Mix Until Sticky
Take your cold meat mix out of the freezer.
Add the red wine and ice water. Then mix everything thoroughly either by hand for 2 minutes or with a stand mixer on low for 60 to 90 seconds.
This is what gets that proper bind. Your sausage should look sticky and hold together.
5. Stuff Your Casings
Gently fill your soaked casings using a sausage stuffer (or a funnel if you’re just getting started). Take your time and avoid air bubbles.
Pinch and twist off your links, alternating directions as you go. Or you can just tie them off with butcher’s twine.
If any air pockets form, pierce them with a sterilized needle or toothpick and gently squeeze them out.
6. Dry and Store
Let your sausages dry for at least an hour at room temperature or better yet, hang them in the fridge for a full day.
This helps them hold their shape and sets the casing.
After that, refrigerate for up to a week or freeze. I always wait a full day before freezing to help them stay tight and plump in storage.
How to Smoke Venison Sausage (Optional but Amazing)
If you’re planning to smoke your venison sausage, here’s how to get it just right.
Make sure you’re using Instacure No. 1 if you’re cold-smoking safety first.
- Preheat your smoker to 180–200°F.
- Add wood chips (I like hickory or apple).
- Smoke sausages until they reach an internal temp of 155°F.
- Let them cool completely before refrigerating or freezing.
Smoked sausages keep beautifully and have a deep, smoky richness that makes all the work worth it.
Make It Your Own: Easy Variations to Try
- Spicy venison sausage: Add 1–2 teaspoons red pepper flakes or cayenne.
- Venison breakfast sausage: Swap wine for maple syrup and add sage and thyme.
- Garlic lovers: Double the garlic and use roasted cloves for a sweeter flavor.
- No pork? Try beef fat or duck fat as a pork-free alternative.
Don’t be afraid to experiment. Once you’ve got the base recipe down, it’s easy to adjust to your taste.
Related Recipes You’ll Love
Craving more sausage ideas? I’ve rounded up some of my favorites that pair beautifully with this base recipe or offer a twist you’ll want to try next.
- Venison sausage seasoning mix recipe
- Venison sausage recipe
- Venison breakfast sausage recipe
- Smoked venison sausage recipe
Looking for something different? Here are a few more ideas to keep the meal planning easy and satisfying:
- Garlic Parmesan Pasta with Chicken
- Lunch Lady Brownies
- Easy Chicken and Eggs Skillet
- Blackstone Breakfast Ideas
Whether you’re cooking for a weekend brunch or prepping meals for hunting season, these will keep you inspired.
Quick Nutrition Snapshot
Just to give you a rough idea, here’s the nutrition breakdown:
- Calories: 134
- Protein: 22g
- Fat: 4g
- Carbohydrates: 2g
- Sodium: 721mg
- Iron: 2.8mg
Of course, these numbers can vary based on how big your links are or what substitutions you make.
Final Thoughts
Homemade venison sausage isn’t just about cooking it’s about tradition, self-sufficiency, and sharing food with people you love. Every time I make this, I’m reminded of fall mornings in the kitchen with my dad, the smell of garlic and smoke, and that first sizzle when the sausage hits the pan.
Now, it’s something I share with my kids and hopefully, with you too.
If you’ve never made your own sausage before, this is a perfect place to start. And if you’re a seasoned pro, maybe there’s a new twist here that inspires your next batch.
Craving more family-friendly meals? Don’t miss our Garlic Parmesan Pasta with Chicken or these nostalgic Lunch Lady Brownies for dessert.
FAQ
Can I make venison sausage without pork?
Yes, you can. If you’re avoiding pork, you’ll want to substitute with a fat that keeps the sausage moist. Beef fat or duck fat are solid options. Keep the fat content around 30% to prevent your sausage from becoming dry, especially when grilled or smoked. Flavor may vary slightly.
What’s the best fat ratio for venison sausage?
The ideal meat-to-fat ratio for venison sausage is about 70% venison to 30% fat. Too little fat will make your sausage dry and crumbly. Pork shoulder or pork belly works best, but you can also use beef suet or duck fat. Fat is what gives your sausage richness and moisture.
Do I need to use curing salt like Instacure No. 1?
Curing salt like Instacure No. 1 is optional unless you’re cold-smoking or storing the sausage long-term outside the fridge. It helps prevent bacterial growth and adds that classic cured flavor. For fresh sausage, you can skip it—just make sure to refrigerate or freeze the links shortly after making them.
Can I freeze venison sausage?
Yes! Homemade venison sausage freezes beautifully. Let it dry in the fridge for a full day before freezing to help the links hold their shape. Then wrap tightly in butcher paper or vacuum seal and store in the freezer for up to six months. Label everything with the date for tracking.
What can I use instead of dry milk powder in sausage?
If you want a dairy-free option, substitute carrot fiber for dry milk powder—it keeps the sausage juicy and holds moisture during cooking or smoking. Use about a teaspoon per batch. You can also try potato starch, but skipping it is fine for fresh sausage if you’re serving it soon.
How do I know when venison sausage is cooked?
Cook venison sausage until the internal temperature reaches 155°F. This applies whether you’re pan-frying, baking, grilling, or smoking. Use a meat thermometer in the center of a sausage link to ensure safety and juiciness. After cooking, let the sausage rest a few minutes before slicing to lock in moisture.
Save this recipe for later on Pinterest and share it with your wild-game-loving friends. Got your own spin on venison sausage? I’d love to hear it drop your tips or questions in the comments!
Want more family-friendly wild game recipes? Just let me know what you’re hunting or cooking next!