Basic Deer Sausage with Three Seasoning Mixes

Ground Meat Mix for Basic Deer Sausage


  • 5 lbs. venison
  • 1 lb. fresh pork fat
  • 2-4 tablespoons salt


Grind the meat and fat thoroughly, mix in salt and add one of the seasoning recipes. Knead one of the seasoning mixes listed below into meat. Keep mixture cold.

Salami Seasoning

  • 2 tablespoons sugar
  • 1 tablespoon cayenne pepper
  • 1 teaspoon ground cloves
  • 1 tablespoon fine-ground pepper
  • 2 teaspoons garlic powder
  • 3/4 cup dry milk (mix to a thin paste)

Sausage Seasoning

  • 2 tablespoons sugar
  • 1 teaspoon cayenne pepper
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons ground celery seed
  • 3/4 cup dry milk (mix to a thin paste)

Pepperoni Seasoning

  • 2 tablespoons sugar
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons leaf oregano
  • 1 teaspoon thyme
  • 1 tablespoon cracked pepper
  • 1 tablespoon fine-ground pepper
  • 3 tablespoons chili powder
  • 1 teaspoon whole anise
  • 3/4 cup dry milk (mix to a thin paste)

To stuff and cook the sausage, you can use casings available from a local meat processor or aluminum foil wrapping.

If using casings, follow instructions for the type (run water through animal casings). To fill, use stuffing attachments for your meat grinder and pack tightly into casings.

For foil wrapping, place 1-2 pounds of mixture on a rectangle of foil and pull up opposite sides. Press to pack meat tightly, then fold the foil tightly against the meat. Turn and roll ends until tight.

Bake sausage in the oven by placing the stuffed casings or foil on a rack in a baking pan. Bake for 1 hour and 20 minutes at 300F. Remove and cool rapidly.