Venison Sausage

Total Time:
28 hr
2 hr
12 hr
14 hr

24 to 30 sausages

  • 1/4 cup sugar
  • 1/4 cup mustard seed
  • 1/8 cup garlic powder
  • 1 cup salt
  • 1/8 cup black pepper
  • 12 pounds pork, cubed
  • 6 pounds venison, cubed
  • 15 feet pork sausage casing
  • In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.

  • Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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2.0 1
Too much salt, cut the amount in half and it would be perfect  item not reviewed by moderator and published

Not what you're looking for? Try:

Venison "Sausage" Rolls

Recipe courtesy of Robert Irvine