3 Venison Sausage Recipes - Kayla Howard family recipes (2024)

by Kayla Howard | Dec 13, 2012 | Food, Home, Venison Recipes | 50 comments

Russleon January 16, 2014 at 8:33 pm
one thing i like with my Game turkey sasusage are two things the turkey has to be a big old tom and the pork fat has to come from a wild hog /grass fed hog
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Kaleighon March 17, 2014 at 3:07 pm
Hi! I just started my blog, and linked this page into my first post! I just wanted to inform you and ask your permission! Great blog!:)
Kaleigh
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- Kayla Howardon March 17, 2014 at 6:57 pm
  Kaleigh! I am honored!Â
  Reply
annon April 15, 2014 at 8:50 pm
do you have a recioe for smoked sausage in 50 cent size casings?
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Timothy Leybourneon July 30, 2014 at 5:59 pm
Made all three yesterday with a Red deer I shot and pork fat. All three are delicious! Thanking you for sharing your recipe. 🙂
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- Kayla Howardon August 1, 2014 at 4:36 pm
  Timothy, my pleasure! This past year I ground mine with bacon instead of fat—OH BOY! That was amazing! ENJOY!!!
  Kayla
  Reply
  - Blakelyon October 3, 2022 at 10:10 am
    Thats what we do. We ground of hog jowl for our fat and it is amazing!
    Reply
su mccaulon February 3, 2015 at 2:35 pm
I have ground deer that is frozen. Can I unthaw, make into sausages, then freeze it again?
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- Kayla Howardon February 3, 2015 at 3:00 pm
  Absolutely! I often do this if I don’t have time!
  -Kayla
  Reply
Pierre Beaudryon October 2, 2016 at 5:31 am
Hi Kayla,
I will soon be making moose sausage for my hunting group and there is a split between the spicy and mild folks so I will make two batches based on your Italian Spicy sausage recipe. I will simply add paprika and white wine to the spicy Italian recipe and strip away some spices for the mild folks. Here is where I would like your opinion, I was thinking of adding regular ground pork shoulder to the coarse ground moose, about 1:3 in favor of moose. Do you think this might just kill the game, should I just go with some ground pork back fat?
Thanks,
Pierre
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- Kayla Howardon October 3, 2016 at 8:04 am
  Hi Pierre! I think that sounds like a just fine ratio for mixing…it will make it taste less strong of game, but Moose is pretty mild anyway so I’m sure it will be delicious! Let me know how it goes.
  Kayla
  Reply
- Tayleron November 22, 2020 at 5:59 pm
  When you say pork or beef fat…. do you mean ground meat/sausage or just the fat? Sorry new to this whole deer sausage processing thing.
  Reply
  - Kayla Howardon November 23, 2020 at 7:10 am
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    I usually use just the fat – or something I use bacon!
    Kayla
    Reply
Pierre Beaudryon December 29, 2016 at 6:38 am
Hi Kayla, The sausage making event recently took place and we made better than 30Lbs of venison sausage. I used to occasion to trial a new press and it worked very well. The sausage was a split between mild and spicy Italian, I had the presence of mind to ask the butcher who prepared our moose to ”give” me 30-40 foam trays so the the vacuum packing did not crush the sausage too much. It was a success, everyone enjoyed the process and product. Next year…liverwurst and endouille! I tried to attach some pictures but I don’t think your site accommodates that……….Take care, thanks for the feedback and Happy New Year to you/family and your followers.
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Ricardo Fedeleon January 13, 2017 at 12:59 pm
have 6 lbs of venison and want to make the spicey Italian you offer. How do I work the adjust the amounts ofseasoning?
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- Kayla Howardon January 13, 2017 at 1:05 pm
  Ricardo, You can just cut everything in heaping halves. 😉 So if it calls for 4 Tablespoons for the full recipe, you can do 2 heaping. Does that make sense?
  Kayla
  Reply
Ross. Evanson May 17, 2018 at 7:16 pm
How does fresh herbs go in these & how would it adjust the measurements amount by. .
Thank you
Ross
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- Kayla Howardon May 26, 2018 at 10:02 am
  Hi Ross, I’ve never used fresh herbs in these recipes, so I’m not sure of the conversion. You might Google a conversion chart to get some ideas!
  Kayla
  Reply
Scott Coltonon May 30, 2018 at 7:47 am
Hi Kayla, if Im out of wild game and I want to make a lean breakfast sausage. (Something a little healthier) What would you suggest to replace the Venison? And would the cut make a difference? Like a pork loin instead of a shoulder? I like the idea of adding bacon for fat. We often make bacon venison burger. about a 5 to 1 mix.
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- Kayla Howardon June 1, 2018 at 10:14 am
  Hi Scott! I would use ground turkey in place of the venison. 🙂
  Kayla
  Reply
Wendyon November 6, 2018 at 5:45 am
To put through sausage stuffer, is it best to do after mixing and freeze the “links”, or still freeze in logs, thaw, and then put through stuffer?
Thanks!
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- Kayla Howardon November 6, 2018 at 11:11 am
  Hi Wendy! I put mine through the stuffer right after adding the spices and just gently laid them on a cookie sheet as they came out. I then wrapped them, and froze them in waxed paper. They hold together really well!
  Kayla
  Reply
Wendy Daileyon November 6, 2018 at 5:55 pm
That makes sense, thanks. I just made your venison pepperoni sausage. How do you prefer to cook and serve this variety?
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- Kayla Howardon November 13, 2018 at 10:04 pm
  We mostly Barbecue them! But it’s also good browned and used in spaghetti or other Italian dishes. =)
  Kayla
  Reply
- Diann Baileyon November 21, 2020 at 7:39 pm
  I could not find the jalapeno cheese sausage recipe
  Reply
  See Also
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  - Kayla Howardon November 23, 2020 at 7:11 am
    Hi Diann! That is in the book that you can download on this page by putting your email in the box above.
    Kayla
    Reply
Wendy Daileyon November 14, 2018 at 4:13 am
Thanks so much!
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DARCY TRACYon December 23, 2018 at 2:36 am
Good Morning Kayla,
Found your recipes online while looking for some Venison sausage recipes. The Morning Maple recipe sounded great, so I went ahead and made 27#s of it using bacon for the fat and bacon flavored sea salt I had laying around from my last deer. I wanted to let you know that it came out excellent and I Thank You!!!
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- Kayla Howardon December 31, 2018 at 5:17 pm
  I’m so glad you enjoyed it and it turn out well! Thank you for letting me know!!!
  Kayla
  Reply
Wendy Daileyon August 30, 2019 at 8:35 am
How long would you have / cook a big log of pepperoni sausage?
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Gary Gruveron November 5, 2019 at 6:10 am
Kayla, how, and how long do you cook your sausage rolls. Bake, fry, etc. Or due you fix it like link Italian sausage in supermarket.
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- Kayla Howardon November 5, 2019 at 2:16 pm
  Gary, I’m going to guess 30-ish minutes on the BBQ… I just cooked them until they appear done!
  Kayla
  Reply
Sherry Sartainon January 19, 2020 at 7:41 am
I’m trying to get the free venison sausage ebook but the link isn’t working.
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- Kayla Howardon January 20, 2020 at 1:27 pm
  Hi there Sherry! I’m sorry about that– can you email us so we can shoot it over to your directly? kayla@kaylahoward.com
  THANKS!
  Kayla
  Reply
  - John Deckeron January 28, 2020 at 6:36 pm
    I would like to get your e-book recipes.
    Reply
Elizabethon June 6, 2020 at 10:39 am
In the maple recipe – do you prefer to use dried spices or ground?
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- Kayla Howardon June 19, 2020 at 1:27 pm
  Hi there Elizabeth! I use mostly dried spices. =) But you could experiment a little with it for you.
  Kayla
  Reply
Richard Milleron July 10, 2020 at 4:55 pm
how can iget a cook book from you
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Jade Lehmannon November 7, 2020 at 10:37 am
Hi there, can I just make this and put it into sausage casings right away?
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- Kayla Howardon November 7, 2020 at 10:51 am
  YES you can!
  Kayla
  Reply
Judyon November 18, 2020 at 8:23 am
How do I add fat into the sausage? I have huge hunks of mangalitsa pork fat in my freezer, do I just grind some up into the venison?
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- Kayla Howardon November 18, 2020 at 9:30 am
  Judy, great question! I personally chunk the fat up into 1-2 inch cubes and feed it in with the first grind of the meat. It mixes in better after the second grind!
  Kayla
  Reply
  - Judyon November 18, 2020 at 10:04 am
    Awesome! Thank you!
    So happy to find a use for my high quality pork fat
    Reply
Janine Heateron September 11, 2022 at 3:54 pm
Hello Kayla,
Is your Venison Sausage book available hardcopy? If not, may I have the free ebook?
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- Kayla Howardon September 12, 2022 at 7:52 am
  Hi Janine! My book is not in hard copy, but you can 100% get the printable version in the box above! Just enter your name and email and I will come right to your inbox. 🙂
  Kayla
  Reply
shane tayloron October 3, 2023 at 3:42 pm
hi KAYLA i am looking for a recipe for making smokies but i want to add blueberries and maple syrup but cant find anything but breakfast sausage and no one says if i should use the blueberries as a liquid or whole and how much of either to use ( blueberries or syrup) im not looking to make 30 pounds just 3 pounds to start if you could help would greatly appreciated thanks shane
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- Kayla Howardon October 5, 2023 at 8:58 am
  That sounds like a delicious idea! I would probably start with the maple recipe I have and add blueberry preserves or dried blueberries. You might be able to add fresh ones, but it might add too much water. You could experiment a bit in small batches and see what you think!
  Reply
  - shane tayloron October 7, 2023 at 10:36 am
    thankyou for the reply i will try that and see what happens
    Reply
Ashelyon December 27, 2023 at 8:01 am
I can’t find the recipe for the jalapeño cheddar sausage. The image isn’t a link…
Reply
- Kayla Howardon December 28, 2023 at 8:10 am
  Hello! The full book comes through the email sign-up box. 🙂
  Kayla
  Reply

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3 Venison Sausage Recipes - Kayla Howard family recipes (2024)

FAQs

What is the best ratio for venison sausage? ›

We like to use a 50/50 ratio of ground pork to ground venison. So, for every pound of venison you'll use a pound of pork. This is completely subjective, though. You can use more pork to venison or more venison to pork.

What is the best pork to add to venison sausage? ›

Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. 2. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste.

Read On ›

What cut of pork to mix with venison? ›

Bacon is the simplest way to add fat to venison, but its applications are limited. Everything you add bacon to will taste like bacon, which is why I prefer pork belly. Though, I've never met anyone who would turn down a venison and bacon burger. While pork shoulder is a fatty cut, it's more meat than fat.

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Can you make sausage from frozen deer meat? ›

For sausage, so long as the meat is not already ground, then yes, you sure can! You can simply watch any of our online Sausage How-To Videos and make a great product. You'll simply drop your frozen, cubed meat into the grinder just as you would unfrozen and go from there!

What is the best fat for venison sausage? ›

I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). Its flavor doesn't overpower wild game and it has a soft texture. The downside is that it's typically only sold in butcher shops, so you might have to call around and hunt it down.

Can you mix ground pork with venison? ›

When cooking with venison, I always add ground pork or bacon because venison is very lean and can dry out easily.

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Can you thaw deer meat and make sausage and refreeze? ›

Storage and Thawing

Properly wrapped or packaged venison can be stored in a freezer for 9-12 months. To avoid quality deterioration, never refreeze thawed venison. Always thaw venison properly in a refrigerator or in a microwave. Venison thawed in the microwave should be for immediate use.

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Do you have to cure deer sausage? ›

Skip these if you don't plan on smoking your venison sausages — likewise with the Instacure No. 1. This is a curing salt that protects the meat from bad bacteria while you're smoking it. No need for curing salt if you are just making sausages for the grill.

What part of deer is used for sausage? ›

Shoulder/Chuck – Best for Burgers, Chili, Sausage

The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili and sausage. Aside from the “mock” tenders, most of the muscles on this part of a typical white-tailed deer are too small for decent steaks.

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What are the basic sausage ratios? ›

Whatever fat you use, the ratio of lean meat to fat is a personal preference much like salt. I prefer fresh sausage with at least 4:1 (20% fat) ratio of meat to fat, usually closer to 3:1 (25%), and in some cases 2:1 (33%). We buy our pork fat from a local butcher that sources from local farmers.

What is a common ratio of fat to meat in sausage? ›

Typically, when making sausage you want to aim for a cut that gives you a ratio of 80% meat and 20% fat. When making sausage you want to avoid leaner cuts of pork which will typically end in the word “loin” (i.e. tenderloin).

How much pork should I add to ground venison? ›

Usually when I add pork butt I will go with 70% venison and 30% pork butt. When do I grind? I prefer to freeze the muscles and grind on demand. I will coarse grind straight up elk for chili or grind twice when adding pork jowl for sausages.

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How do you make deer sausage less gamey? ›

Soaking it

Many hunters suggest soaking your game meat in vinegar. However, vinegar's acidity can often dry the meat, making it especially tough. Instead, try soaking the meat in milk or even buttermilk, which will produce better results with most wild animals, especially when dealing with backstraps.

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