With the addition of pork fat, spices, and red wine, this is really a delicious homemade sausage whether you bake, fry, or grill it.
Our favorite way to serve this is baked with peppers, onions, and in a light wine and can be great for any weeknight meal and perfect in a hard roll sandwich for lunch.
It is certainly ok if you don't have the casings and sausage maker, just make this delicious mix of venison sausage shape it into patties, and serve them in a bun no problem!
Below you will find out step-by-step instructions on how to prepare the sausage and then you can bake it, fry, it grill it, and even add it to a tomato sauce in the slow cooker.
There are suggestions on additions to baking this with but you can adapt this recipe to however you love Italian style sausage made with deer meat and pork instead.
Scroll down to the bottom for our printable recipe.
Venison Sausage Made Easy
As I mentioned this venison sausage is super simple to make and fried loose, in patties or in hog casings to make in links it will cook up perfectly and be delicious.
The ratio for fat is 70% venison and 30% fat, you can change that by adding more or less fat.
This venison sausage can also be sweet or hot depending on the amount of red pepper flakes you put in and black pepper so keep in mind less is sweet and more it hot hot hot.
As I mentioned this venison sausage is super simple to make and fried loose, in patties or in hog casings to make in links it will cook up perfectly and be delicious.
This venison sausage can also be sweet or hot depending on the amount of red pepper flakes you put in and black pepper so keep in mind less is sweet and more it hot hot hot.
Ingredients You Will Need:
- Venison
- ground Pork fat
- red wine
- extra virgin olive oil
- minced fresh garlic
- salt pepper
- paprika
- fennel seed
Tips and Cookin Methods
- make sure the meat is very cold before stuffing
- for easy cleanup line the pan with parchment paper or aluminum foil
- when baking always soak the casings overnight
- For best results use a meat thermometer, the roast should be at 140 degrees in the center
- add all fresh herbs when possible
- refrigerate the sausage overnight for melding flavors
- sausage can be frozen for up to 1 year
- Notes and Cooking Methods:
- Air fryer: add to the basket oil spray sausage, heat the air fryer to 400 degrees cook for 11 minutes.
- For the grill: Cook the sausage in a heated grill in a cast-iron greased skillet use a meat thermometer to ensure the internal temperature is at 140 degrees
- If using a slow cooker/instant pot , brown the sausage first then you will have to add 1 cup of wine or beer to the pot on high for 6 hours For best results and doneness use a meat thermometer, venison should be at 140 degrees internal temperature.
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Homemade Baked Venison Sausage Recipe
Yield: 3 pounds
Prep time: 1 H & 20 MCook time: 45 MinTotal time: 2 H & 5 M
This is a homemade deer sausage called venison made from scratch then baked in the oven with sausage, peppers, and onions. we also included potatoes.
Ingredients
- natural hog casings
- 1 -3/4 pounds of venison, trimmed and ground
- (we use boneless hams or hindquarters parts of the venison)
- 3/4 pound pork fat, ground (For those of you wondering exactly how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat.) I used a 70/30 ratio of venison to pork fat. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat.
- 1 1/2 tablespoons salt
- 1 1/2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons oregano
- 2 1/2 teaspoons fennel seed
- 4 teaspoons granulated garlic powder
- 2 teaspoons red pepper flakes, this will be medium heat use more for hot
- 1/4 cup ice water
- 1/4 cup red wine Merlot or Cabernet
- Baked Venison Sausage Recipe
- Venison Sausage
- 4 baking potatoes cut into wedges
- 4 bell peppers or hot peppers
- 1 small onion
- 3 cloves of fresh garlic
- 1/2 cup white wine
- 4 tablespoons olive oil
- 1 teaspoon each dried oregano, basil, and parsley
- Optional: Italian flavored breadcrumbs sprinkled on the potato wedges with 1/4 cup Pecorino Romano Cheese before baking
Instructions
- Soak the casings overnight.
- If you are grinding your own meat you will have to make sure the meat is very cold before grinding it.
- (you will have to grind the venison and pork fat in a sausage grinder or have your butcher do this for you,.)
- In a large bowl add all the ingredients garlic, paprika, salt, red wine, fennel, etc, and mix together until well blended.
- Set up the sausage maker with casing and stuff the sausage into the casings twisting every 4 inches for links.
- Note: be careful not to overstuff or it will pop open.
- We like to refrigerate this overnight for more intense flavors to meld together.
- BaKed Venison Sausage Instructions
- In a large roasting pan, add the olive oil to the bottom of the pan.
- Note: for easy cleanup line with foil or parchment paper
- Place the roll of venison sausage on the bottom.
- Top with onion, garlic, peppers, and potato wedges ( add the breadcrumbs and grated cheese if using on the potatoes).
- Sprinkle with the herbs.
- Drizzle with a little or oil spray with olive oil over the top.
- Pour the white wine around the bottom of the sausage.
- Bake in a preheated oven of 400 degrees for around 45 to 60 minutes or until it browns nicely on top and potatoes are cooked.
Notes:
Tips:
- make sure the meat is very cold before stuffing
- for easy cleanup line the pan with parchment paper or aluminum foil when baking
- always soak the casings overnight
- For best results use a meat thermometer, the roast should be at 140 degrees in the center
- add all fresh herbs when possible
- refrigerate the sausage overnight for melding flavors
- sausage can be frozen for up to 1 year
- Notes and Cooking Methods:
- Air fryer: add to the basket oil spray sausage, heat the air fryer to 400 degrees cook for 11 minutes.
- For the grill: Cook the sausage in a heated grill in a cast-iron greased skillet use a meat thermometer to ensure the internal temperature is at 140 degrees
- If using a slow cooker/instant pot, brown the sausage first then you will have to add 1 cup of wine or beer to the pot on high for 6 hours
- For best results and doneness use a meat thermometer, venison should be at 140 degrees internal temperature.
Other Additions
- mushrooms
- boiled, mashed, or baked potatoes
- celery and carrots
- asparagus or broccoli any vegetables can roast in the baking pan
- corn on the cob ears
- sliced pepper hot or sweet
- grape tomatoes
Nutrition Facts
Calories
490.62Fat (grams)
36.67Sat. Fat (grams)
13.79Carbs (grams)
12.52Fiber (grams)
1.73Net carbs
10.79Sugar (grams)
1.56Protein (grams)
24.04Sodium (milligrams)
625.64Cholesterol (grams)
89.90
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Check out these delicious recipe links below:
Venison Merlot Stew
Venison Cacciatore
Venison Stew Old Fashioned
