Venison Sausage

[Randy F]

I've put a whole bunch of meat through my smoker over the years. Lot's of beef, pork, turkey, even ground up a 400lb black bear into sausage and they usually turn out pretty decent. I've done venison sausage quite a few times too. I seem to do well with the process. After a whole lot of practice, the texture and moisture content comes out great.

My issue really is flavor/seasoning. It always seems to be ok. Edible. Could be worse. Dog doesn't gag when he walks by. You get it.

But, I'm looking for that eye opening, gotta-have-another-piece-of-that, seasoning mix that really makes it worth it.

I've tried some of the store bought packages, my neighbor's brother's in-law's cousin's great great great grandpaw's secret sausage recipe, and a few variations of my own concoctions but there's something I'm not getting right with the venison sausage.

I grind the meats together. I've tried grinding the meats with the seasonings as per previous suggestions. I've got the mixing time down pat. I just don't seem to get that snappy flavor out of the venison like I can get out of the others. I know it can be done because I've had some that's just killer. Just not out of my smoker yet.

I've got the freezer filled back up and it's time to start stuffing. SO...

Help!?

 

[norfolk shooter]

Im interested to see where this goes. I need to start making venison and game sausage. Never made sausage before so I have no idea sorry pal

 

[Randy F]

Im interested to see where this goes. I need to start making venison and game sausage. Never made sausage before so I have no idea sorry pal

Me too. I've been doing it for a long time. Just trying to get over that final edge on the venison.

Thanks!

 

[X-BOLT]

I've put a whole bunch of meat through my smoker over the years. Lot's of beef, pork, turkey, even ground up a 400lb black bear into sausage and they usually turn out pretty decent. I've done venison sausage quite a few times too. I seem to do well with the process. After a whole lot of practice, the texture and moisture content comes out great.

My issue really is flavor/seasoning. It always seems to be ok. Edible. Could be worse. Dog doesn't gag when he walks by. You get it.

But, I'm looking for that eye opening, gotta-have-another-piece-of-that, seasoning mix that really makes it worth it.

I've tried some of the store bought packages, my neighbor's brother's in-law's cousin's great great great grandpaw's secret sausage recipe, and a few variations of my own concoctions but there's something I'm not getting right with the venison sausage.

I grind the meats together. I've tried grinding the meats with the seasonings as per previous suggestions. I've got the mixing time down pat. I just don't seem to get that snappy flavor out of the venison like I can get out of the others. I know it can be done because I've had some that's just killer. Just not out of my smoker yet.

I've got the freezer filled back up and it's time to start stuffing. SO...

Help!?

Try a south african "boerewors" recipe and also "droë wors" we like to add pork fat to boerewors and lamb tail fat or beef brisket fat to droe wors which is a cured dried sausage kinda like jerky in a way. Just hang to dry. Filled in a thin casing or partially filled hog casing and flattened.

 

[Randy F]

Try a south african "boerewors" recipe and also "droë wors" we like to add pork fat to boerewors and lamb tail fat or beef brisket fat to droe wors which is a cured dried sausage kinda like jerky in a way. Just hang to dry. Filled in a thin casing or partially filled hog casing and flattened.

Well that's interesting. Thanks!

 

[jasyblood]

I've had good luck with Walton's seasonings for smoked venison sausage. As a matter of fact, I just made some venison Polish and kielbasa this past weekend(using their seasonings) and they both turned out excellent!

 

[Randy F]

I've had good luck with Walton's seasonings for smoked venison sausage. As a matter of fact, I just made some venison Polish and kielbasa this past weekend(using their seasonings) and they both turned out excellent!

Thank you. I'll see if it's available near me and give it a shot.

 

[jasyblood]

Thank you. I'll see if it's available near me and give it a shot.

You can order their stuff online and have it shipped to you...that's what I do.

 

[jduckhunter]

A friend and I make mine I'm not sure about the exact recipes but we make green pepper/onion, apple/cinnamon and sweet Italian sausage. I like smoked sausage but it doesn't like me so I quit making it. As a matter of fact I just put 2 links of pepper/onion in the oven before I sat down at the computer.

 

[wesheltonj]

Contact Bernhard Meat Co, in Ingram, Texas. Best that I have had.

 

[BeeMaa]

Last time we made it we used Cabela's Bratwurst Kit.
Turned out really good and uses 25# of ground meat.
Mixed about 1/3 ground pork shoulder into the venison.
Venison needs fat to carry the flavor, pork is the ticket.
That is where you are gonna get your "I gotta have more".

 

[buck wild]

Not sure there is a secret ingredient but FRESH spices can make all the difference in the world !!. Our homemade stuff is fairly basic at S/P, garlic powder and crushed red pepper but it's MUCH better when I can get local fresh spices instead of using older or supermarket spices with salt probably being a non issue either way.

 

[Tra3]

@BeeMaa is absolutely correct. Venison sausage need fat to make that extra flavor. I prefer pork fat but beef fat works too. (I have made the mistake of putting too much bacon into sausage as the fat. It gets too salty.) (btw: this is a rare moment when too much bacon is a bad thing)

I use fresh herbs rather than dried, that seems to make a difference.

 

[Still alive]

I’ve made black spring bear summer sausage!!! The best so far. For venison I used cabelas summer sausage along with pork fat 15%. Hard to beat with crackers and cheese. Use oak smoke then an ice bath to stop the cooking. Enjoy

 

[Ragman]

We usually make 100-200 pounds of sausage a year. I buy my pork from a local plant here in town and always order 80/20 trim. Depending on how much venison I have I either mix it half and half or 2/3s venison to 1/3 pork. I don't have an old home recipe spice mix to use, so I buy premixed spice packages from a company here in Canada called JB's Sausage. They have a very wide selection. We've found 4 or 5 that we really like so far and a few we didn't. We buy other supplies there as well like sausage casings and hamburger bags. Sausage making is a great way to utilize the less choice cuts of deer meat. Everyone in my house loves it...even little Miss Fussy!!!

 

[Randy F]

Last time we made it we used Cabela's Bratwurst Kit.
Turned out really good and uses 25# of ground meat.
Mixed about 1/3 ground pork shoulder into the venison.
Venison needs fat to carry the flavor, pork is the ticket.
That is where you are gonna get your "I gotta have more".

I agree. I use fresh pork and grind them together. Have not tried Cabela’s.
Thanks!

 

[Randy F]

@buck wild @Tra3

Now that’s one I hadn’t thought of is fresher spices and herbs. Much appreciated, thanks!

 

[Randy F]

I’ve made black spring bear summer sausage!!! The best so far. For venison I used cabelas summer sausage along with pork fat 15%. Hard to beat with crackers and cheese. Use oak smoke then an ice bath to stop the cooking. Enjoy

Exactly! I made a bunch from a big old black bear boar and it turned out great! A+. I can’t seem to do better than a B- with the venison yet.

 

[Randy F]

We usually make 100-200 pounds of sausage a year. I buy my pork from a local plant here in town and always order 80/20 trim. Depending on how much venison I have I either mix it half and half or 2/3s venison to 1/3 pork. I don't have an old home recipe spice mix to use, so I buy premixed spice packages from a company here in Canada called JB's Sausage. They have a very wide selection. We've found 4 or 5 that we really like so far and a few we didn't. We buy other supplies there as well like sausage casings and hamburger bags. Sausage making is a great way to utilize the less choice cuts of deer meat. Everyone in my house loves it...even little Miss Fussy!!!

JB’s. Awesome! Thanks!
I’m gonna be trying lots of different ones. This’ll be fun to do some comparisons.
I agree it’s a great way to utilize lesser cuts AND it’s fun to do. Then sit back watch the smoker do it’s thing...with a beer...or two...or...

 

[Randy F]

A friend and I make mine I'm not sure about the exact recipes but we make green pepper/onion, apple/cinnamon and sweet Italian sausage. I like smoked sausage but it doesn't like me so I quit making it. As a matter of fact I just put 2 links of pepper/onion in the oven before I sat down at the computer.

Those sound interesting. Might have to try those too. Thanks!