Imagine waking up to the smell of venison sausage, eggs, freshly 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.
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 please 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. Sometimes I make my patties, place them in a box, and layer the patties with wax paper. It works well.
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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.
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 a while. Use a rag, bottle brush, and toothpick to wash everything. Then dry immediately.