Venison only sausage recipe

[Greg]

Hey guys,

Just wondering if anyone has a good recipe for venison sausage without any other meats added. I’ve been YouTubing recipes and all of them are adding either beef or pork fat. Just wondering what y’all do. Thanks!

[tkfurs]

I think this will be tough to find. Venison has very little fat content so not adding fat would likely produce very dry sausage.

We typically add at least 10% of plain pork fat to our mix. Do not use salted pork fat. We have also mixed in pork sausage, beef fat, and have tried a few other things. For us, the pork fat has given us the best results. We originally got the fat from our local grocery stores meat department for about $1 per pound. Now we butcher our own hogs and usually can save enough fat for a couple hundred lbs of venison.

[Greg]

Ok thanks! I’ll probably go with pork fat then . Thanks for the help!

[mdtreehugger]

I have tried several times to make all venison sausage, results have been mixed at best. Summer sausage seems to turn out pretty good without any added fat, just cut the amount of salt a recipe calls for by at least half, if not a little more. Venison breakfast links were horrible, we couldn't even eat them bad. They were extremely dry and salty. We have tried hot Italian, and bratwurst as well, they were edible, but not amazing. I now use 20% pork fat by weight. Works well for us and gives great results, most recipes that you find for beef will work at this ratio. We also butcher our own hogs, so have a plentiful supply of pork fat. Pork sausage tends to have a higher fat content, so recipes designed to work with straight pork will work if you cut the salt back. Not sure why the lack of fat makes sausage salty, but it does. What I normally do is season my sausage on the mild side, grab a small amount, cook it, and taste it. You can always add more salt if it needs it. 

[put'n the dog on]

I agree with everyone else you need some fat. I buy pork butts whenever they go on sale and grind them up. I have made some with just venison that were okay. Just watch your temp when cooking. An electric thermometer is a must for me. Cook until 154 degrees then straight into an ice water bath until 50 degrees. The ice water bath will stop the cooking process. the faster you can stop the cooking the less dry they will be. When cooking do not exceed 170 degrees. That is the ballpark of when the fats in your meat will start to run out resulting in a dry sausage.

[old243]

Just finished making some venison patties, rather than sausage. Probably 60% venison, 30% pork shoulder and 10% beef fat.  Seasoned with salt, pepper and sage. Put wax paper between patties , so you can separate them. You don't need casings, to make them. Good advise to try frying some , till you get the spice right. old243