Mark’s Venison Sausage

by Kimberly Hickok

Imagine if breakfast sausage and mild Italian sausage had a baby. Well that’s what Mark’s venison sausage tastes like. He makes it using a blend of venison and pork and it’s wonderful.

Venison Sausage

I have Mark’s blessing to share his recipe so here you go . . .

Mark’s Venison Sausage
(makes 15 pounds)
 
10 pounds coarsely ground venison
5 pounds coarsely ground pork butt
5 teaspoons salt
3 teaspoons pepper
2 1/2 teaspoons fennel seed
6 teaspoons oregano
2 1/2 teaspoons garlic powder
1 1/2 teaspoons crushed red pepper
1 1/2 teaspoons cayenne
2 teaspoons Italian seasoning
4 teaspoons sugar
1 1/2 teaspoons cumin
10 – 20 squirts of Louisiana hot sauce (Mark uses Frank’s hot sauce)
10 squirts Worcestershire sauce
 

In a large bowl combine the coarsely ground venison and pork butt. In another bowl combine all the dry ingredients together. Add to the meat mixture. Use your hands to make sure the spices are evenly distributed throughout the meat. Then incorporate the hot sauce and the Worcestershire.

Once that’s complete, run through the meat grinder again. Make sure to use a coarse grind. We have a Kitchenaid stand mixer with a grinder attachment and it works like a charm.

Mark's experimented with both the coarse and fine grind dies. He found that the sausage wouldn't run through the finer grinder as easily.

Mark’s experimented with both the coarse and fine grind dies. He found that the sausage wouldn’t run through the finer grinder as easily.

Once all the sausage is ground, divide into 1 pound packages and freeze.

This sausage is very lean so you may need to add some oil to the pan.

This sausage is very lean so you may need to add some oil to the pan.

We use it as a breakfast sausage, in stuffed peppers and cabbage, or as just to eat on a roll as a burger.

Venison Sausage Cut (1024x768)

 

Hope you give this recipe a try! If you do, please add any adjustments or comments below.


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