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3 Different Seasonings for Venison Sausage

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Here’s a way to have three different tasting sausages at the table.

You read it right, this recipe will tell you how to make deer sausages along with three, yes, three very different seasonings. Amazing? Now with three different seasonings, you can season the venison sausage with whichever flavor you like. Awe your visitors or guests by a new flavor each time they visit your place. Force them to ask you, “How do you manage different flavored venison sausages each time?” It’s up to you whether you want to let the cat out of the bag or not. If you are inviting guests who like different flavors, you can cook venison with each of the three seasonings and have a tasty variety of sausage at the table.

With these three awesome seasonings, get ready to wow your family and relatives.venison-mrec

Recipe adapted from Mdconline

Venison Sausage 3 Ways

Ingredients:

  • 6 lbs. venison
  • 1 lb. fresh pork fat
  • 3 tablespoons salt

Sausage Directions

  1. Grind the meat and fat thoroughly, using an electric or hand grinder.
  2. Mix in the salt and and divide the ground meat into three equal portions.
  3. Add one of the following collections of seasoning ingredients to each portion.
  4. Continue with directions below.

Salami Seasoning Ingredients

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

Delicious Sausage Seasoning Ingredients

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

Pepperoni Seasoning Ingredients

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

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Directions

  1. Use sausage casings from a meat processor, and use stuffing accessories provided with your meat grinder and pack tightly into casings.
  2. Alternatively, you can use aluminum foil by placing 1 pound of sausage mixture on a rectangle of foil and pulling up the opposite sides. Press to pack meat tightly into a cylinder, then fold the foil tightly on both ends. Turn and roll to create a uniform cylinder.
  3. Place sausage in a preheated 300F oven, using a rack on top of a baking pan (to catch any leaked drippings).
  4. Bake for 1 1/2 hours. Remove and let cool.
  5. Keep sausage in a cool dry place, or freeze for later consumption.

Try these other great venison recipes

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3 Different Seasonings for Venison Sausage