Deer Sausage

When deer season pays off and the freezer is full of ground venison, sausage making is the move.

This recipe scales up to 15 pounds total, split evenly between ground venison and ground pork. The pork adds the fat that lean venison desperately needs, keeping every link juicy and rich.

The seasoning blend has serious kick: cayenne, hot sauce, Worcestershire, black pepper, and paprika all layered together with a touch of brown sugar to round out the heat.

Mix it all thoroughly, stuff it into casings, and you’ve got homemade sausage that beats anything from the store by a country mile.

Pro Tips

• Keep the meat ice-cold while mixing and stuffing. Warm fat smears instead of binding and gives you a mushy texture
• Mix the seasonings into the meat with your hands for even distribution. A stand mixer with a paddle works too for big batches like this
• Taste-test by frying a small patty before stuffing the casings. Adjust salt and heat to your liking
• These freeze beautifully. Vacuum seal in meal-sized portions for easy thawing