How to Make Venison Sausage

How to make venison sausage

Imagine waking up to the smell of venison sausage, eggs, fresh baked biscuits as big as your fist and simmering hot gravy. Oh, lawdy that sure sounds mighty fine, especially knowing that you made the sausage with your own two hands.

I used to think sausage making was something only the professionals could do, but honestly, it’s very simple. You don’t have to have a state-of-the-art kitchen, expensive equipment, fancy ingredients or a lot of time. If you’re a newbie, the most complicated part about grinding your own venison sausage is choosing the correct grinder plate. Just keep in mind–the smaller the holes in the plate, the finer the meat–the bigger the holes the more course the meat.

Personally, I don’t want a course sausage or an extremely fine sausage. I want something in-between. Below you see three different plates. The one I use for making sausage is the very last one–the one with the medium sized holes. It’s the “regular” grind plate and the one I use most often. It’s a 3/16 inch (4.5 mm) plate. It’s called “regular” because you’ll “regularly” use this plate, especially for hamburger and sausages.

Plate Options

Make Your Own Venison Sausage

Prep Time: 2 hours

Total Time: 2 hours

Yield: 9 lb of Venison Sausage

Serving Size: 1 Patty OR 80 g

Calories per serving: 142

Fat per serving: 7.7g

Make Your Own Venison Sausage


  • 6 lbs of venison
  • 3 lbs fresh pork sausage
  • 4 tsp. sage
  • 2 tsp. red pepper (add more for a spicier sausage)
  • 2 tsp. brown sugar
  • 2 tsp. allspice
  • 6 tsp. salt
  • 2 tsp. black pepper


  1. First, cut the venison into chunks, as if you were making a stew, and grind it. I like to use shoulder meat and other trimmings that can't be cut for steak, etc... but use whatever cut of meat you wish.
  2. Once you have the venison ground, add the spices and mix it by hand until it is mixed well.
  3. Next, add the fresh pork sausage in small pieces and continuously mix as you are adding it, making sure to mix it very well.
  4. Run the mixture through the grinder only one time and let it fall into a bag, bowl or tub.
  5. Once you're done with the grinder, you'll need to decide exactly what you want/need, such as sausage patties, 1 lb bags, loafs, etc... Then continue to fix it as you wish.

There are many, many sausage recipes out there in books and online, but this is our favorite–so far. If you try different recipes, that’s fine. If you find one you love share it with me, especially if it’s spicy. 

I use this sausage recipe in several different dishes, but the most common way I like to use it is to fry it up for breakfast. We also love to make Deer Sausage Casserole, Four Cheese Deer Sausage Balls, Creamy Macaroni and Sausage, Cheesy Venison and Potatoes, and our favorite, Homemade Venison Spaghetti Sauce. The possibilities are endless really!

If you want sausage patties, you can use a patty press, which would be the easiest way for some, but I like to form them myself with my hands. To me, it’s much faster and less messy.

You could also press the sausage in a cookie sheet, roll it out with a dough roller, and use a biscuit cutter to cut out pieces of sausage, or place the sausage in quart-sized bags and put it in the freezer for about 3-4 hours so it will firm up. Remove the sausage from the freezer and then cut it in slices and place back in the freezer.

I recommend storing the sausage in quality freezer bags or vacuum sealed bags, which are the best. I’ve been known to make my patties, place them in a box, and layer the patties with wax paper. It works well.

The good, the bad and the delicious…

  • Venison Sausage is very low in sugar and high in vitamin C.
  • It’s also high in sodium.

The nutrition facts are based on a 1 lb package divided into 6 evenly sized patties or 80 grams.

Venison Sausage Nutrition Facts

Nutrition Grade: C

 Yields: 9 lbs  Serving Size 80 g or 1 sausage patty
 Calories 142  Calories from fat 69
   % Daily Value*
 Total Fat 7.7g  12%
 Saturated Fat 2.3g  12%
 Trans Fat 0.1g  
 Cholesterol 21mg  7%
 Sodium 449mg  19%
 Potassium 85mg  2%
 Total Carbohydrates 0.6g  0%
 Dietary Fiber 0g  0%
 Protein 16.1g  
   Vitamin A 3%
   Vitamin C 15%
   Calcium 1%
   Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

To make this recipe more diet-friendly…

  • Venison Sausage will be difficult to make healthier without changing the taste dramatically, but here are some ideas.
    • Option 1: For a lower sodium amount, you could lessen or omit the added salt. 
    • Option 2: You could use only 2 lbs of pork sausage and 7 lbs of ground venison.
    • Option 3: Combine option 1 and 2 – Omitting all of the added salt and changing the pork and venison amounts mentioned above will lower the sodium to 126mg instead of 449, which is much more manageable if you’re on a low-sodium diet.

Grinder Tips:
Cut the meat into small pieces as if you were going to make a stew. Smaller pieces will make it easier for the grinder, especially if you have a lot of meat to grind. It also helps the grinder if the meat is cold before grinding.

To help clean the grinder, run old dry bread through it. Stop once the bread starts to come out clean. Remove the attachments from the grinder and wipe clean with paper towels. Fill the sink with hot soapy water and let the attachments soak for awhile. Use a rag, bottle brush, and toothpick to wash everything. Then dry immediately.

Bon Appétit ?

Venison Sausage


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