Making homemade deer sausage is a fun and rewarding experience. It lets you control the ingredients and flavor. You mix venison with pork to create a delicious, tender sausage. The secret is using a 70/30 or 80/20 meat-to-fat ratio.
Thank you for reading this post, don't forget to subscribe!Imagine enjoying your favorite deer sausage in many ways, like grilling or pan-frying. Venison sausage is versatile and adds flavor to any meal. As you make your own, you’ll learn about meat handling and food safety with wild game.
When making venison sausage, remember the recipe’s 1.5% salt. You can adjust the salt to taste, even down to 1%. With the right ingredients and tools, you can make a tasty, healthy sausage.
Key Takeaways
- You can make homemade deer sausage with a mix of venison and pork, using fatty beef shoulder or belly.
- The meat-to-fat ratio for homemade venison sausage is typically 70/30 or 80/20.
- Proper meat handling and food safety are key when working with wild game.
- You can adjust the amount of salt in your homemade venison sausage recipe to your taste.
- Homemade venison sausage can be a healthy and delicious addition to any meal, with a caloric content of 134 kcal per serving.
- Alternative wild game meats such as hog, bear, goose, or turkey can be used in place of venison.
Essential Ingredients and Equipment for Deer Sausage
To make the best deer sausage recipe, start by picking the right ingredients and tools. Quality ingredients make your wild game sausage taste great and feel right.
Required Meat Cuts and Fat Ratios
For the deer meat sausage, mix 60% venison meat like shoulder, neck, or belly with 40% beef fat. This mix adds moisture and flavor. Chop the meat small and freeze it for 1-2 hours before grinding. This makes the sausage smooth.
Necessary Spices and Seasonings
The right seasoning mix is key to bringing out the natural flavors. Common spices include:
- 20g salt
- 3g black pepper
- 2g caraway
- 2g marjoram
- 1g mace
- 1g allspice
- 1g juniper berry
- 0.5g bay leaf
- 0.5g clove
Combine these spices with 1 gallon of ice water. This ensures the flavors spread evenly in the sausage.
Required Tools and Equipment
Here are the essential tools for making wild game sausage:
- Meat grinder with a medium perforated (4.5 mm) disc
- Mixing bowls
- Casings, preferably sheep or beef (caliber 22/24 or 28/30)
- KitchenAid stand mixer attachment (optional)
| Ingredient/Equipment | Details |
|---|---|
| Meat Ratio | 60% venison, 40% beef fat |
| Spices | Salt, black pepper, caraway, marjoram, mace, allspice, juniper berry, bay leaf, clove |
| Casings | Sheep (22/24) or pork (28/30) |
| Tools | Meat grinder, mixing bowls, casings |
Preparing Your Venison for Sausage Making
Getting your venison ready is key for making tasty homemade deer sausage. Start by cutting the meat and fat into 2-inch pieces. This helps ensure an even grind.
Chill the meat before grinding it. Cold meat keeps the right texture and stops the fat from melting. This is important for your venison sausage to turn out right.
Grind the meat twice for the best texture. First, use a coarse die to break it down. Then, switch to a fine die for a smooth mix. This two-step process makes your deer sausage even better.
Keeping the meat cold is vital for safety, mainly when using wild game. Cold meat reduces the risk of bacteria growing. This makes your homemade deer sausage safe to eat.
Popular Deer Sausage Variations and Recipes
Explore a range of deer sausage recipes for every taste. Each recipe brings its own flavors and cooking methods. This makes your homemade sausages even more special.
Traditional Smoked Deer Sausage
Smoked deer sausage has a deep flavor. Smoke it with hardwoods like hickory or apple. This adds a rich aroma to the meat.
Spicy Jalapeño Venison Sausage
For those who like it spicy, try deer jalapeño sausage. Add fresh jalapeños and adjust the chili flakes to your liking. Mix in savory herbs for a delicious taste.
Classic Summer Sausage Style
Deer summer sausage is great for keeping for a long time. It gets a tangy, slightly sweet taste from curing and drying. It’s perfect for picnics and outdoor events.
How to Make Venison Pan Sausage
Discover how to make venison pan sausage for a quick meal. It’s easy to cook on the stovetop and can be seasoned with your favorite spices. Enjoy it right away with your favorite sides.
| Recipe | Main Ingredients | Cooking Method | Serving Size |
|---|---|---|---|
| Traditional Smoked Deer Sausage | Venison, beef fat, spices | Smoking | 6 servings |
| Spicy Jalapeño Venison Sausage | Venison, jalapeños, chili flakes | Grilling | 4 servings |
| Classic Deer Summer Sausage | Venison, curing salt, sugar | Curing and drying | 10 servings |
| How to Make Venison Pan Sausage | Venison, herbs, garlic | Pan-frying | 2 servings |
Conclusion: Storage Tips and Best Practices
After making your homemade deer sausage, it’s key to store it right. Fresh sausages should be eaten within a day or two in the fridge. Freezing is better for longer storage.
Ground sausages can stay good for three months in the freezer. Whole muscle sausages can last six to nine months. Smoked sausages can last three to four days in the fridge.
Vacuum sealing can extend storage to up to two years in the freezer. This keeps your sausage fresh for a long time.
Freeze your sausage in portions for easy use. Thawing in the fridge is safest, taking about 24 hours. You can also thaw in cold water or the microwave for quicker thawing.
Keep your venison wrapped well and at the right temperature. Don’t refreeze thawed meat to keep it quality. If you see freezer burn, change how you wrap your sausages.
Follow these tips to enjoy your homemade deer sausage for months. Try different storage methods to find what works best for you. Enjoy making and keeping delicious venison sausage at home.
How to Enjoy Deer Sausage for you Breakfast
Deer sausage makes a flavorful and hearty addition to your breakfast table. Slice the sausage into rounds or keep them whole, then pan-fry them until golden and crisp on the outside. Pair the sausage with classic breakfast staples like scrambled eggs, fluffy pancakes, or crispy hash browns. For a healthier option, serve it alongside sautéed spinach or avocado slices. You can also chop the sausage and mix it into omelets or breakfast burritos for a delicious, protein-packed meal to start your day right.
FAQ
What are the best cuts of venison to use for homemade deer sausage?
For the best deer sausage, use lean cuts like the shoulder, loin, and leg. These cuts offer great flavor and texture. Make sure to add 20-30% fat to keep the sausage moist and tasty.
How do I balance fat content in venison sausage?
Fat balance is key for good sausage texture and taste. Aim for 20-30% fat. Mix lean venison with pork fat or beef suet. This balance prevents dryness and enhances flavor.
What spices and seasonings are essential for the best deer sausage recipe?
Essential spices include salt, black pepper, garlic, and paprika. Add herbs like thyme or sage for depth. For a twist, try cayenne for heat or fennel seeds for sweetness. Adjust to your liking.
What equipment do I need to make homemade deer sausage?
You’ll need a meat grinder, sausage stuffer, and mixing bowls. Sharp knives and a digital thermometer are also important. Casings are essential for stuffing. If you don’t have a stuffer, use a piping bag for small batches.
How do I properly clean and trim venison for sausage making?
Remove silverskin, fat, and sinew from the meat. Rinse under cold water and dry with paper towels. Remove bones and connective tissues for a smooth texture.
Can I make venison sausage without a sausage stuffer?
Yes, you can make pan sausage without a stuffer. Just shape the meat into patties or logs by hand. While quicker, a stuffer helps with uniform shapes and sizes.
What are some popular recipes for smoked deer sausage?
Try traditional smoked venison with paprika and garlic, or spicy jalapeño sausage. Herb-infused deer sausage with thyme and rosemary is also popular. Use different wood chips for unique smoky flavors.
How can I add heat to my venison sausage?
Add heat with jalapeños, cayenne pepper, or hot paprika. Start with small amounts and adjust to taste. This way, you can balance spiciness with the venison’s natural flavor.
What is the process for making deer summer sausage?
Cure the seasoned venison mixture and dry it. Mix with spices, salt, and curing agents, then stuff into casings. Hang in a cool, dry place or use a dehydrator until firm. This can take days to weeks.
How do I make venison pan sausage for a quick meal?
Mix ground venison with spices and a bit of fat. Form into patties or links and cook in a skillet until browned and cooked through. This is a fast and delicious option.
What are the best methods for storing homemade deer sausage?
Store in the fridge for up to two weeks or freeze for longer. Vacuum seal to prevent freezer burn. Portion before freezing for easy use.
How do I ensure food safety when handling wild game for sausage?
Clean the venison well and keep it at the right temperature. Use clean equipment and sanitize surfaces. Cook to 160°F (71°C) to kill bacteria. Always handle food safely.
What are common problems when making homemade venison sausage and how can I fix them?
Issues like dryness or uneven seasoning can occur. For dryness, add more fat and avoid overcooking. Mix spices well for even flavor. To prevent casing splits, stuff carefully and keep the mixture moist.
Can I use different types of meat for wild game sausage?
Yes, you can use elk, buffalo, or wild boar in addition to venison. Each meat adds its own flavor, so experiment with different combinations.
What wood types are best for smoking deer sausage?
Hickory, applewood, cherry, and mesquite are great for smoking. Hickory gives a strong smoky taste, while applewood and cherry are sweeter. Use mesquite sparingly for a bold flavor.