Venison sausage


Even people not fond of venison would like these sausages.


12 lb meat (half venison, half pork)
1 1⁄2 T garlic (powder)
1⁄4 c salt
1 1⁄2 T pepper (black pepper)
1 t allspice
1 T chili pepper (crushed or gorund)
1 T salpetre (or kala nimak, sodium nitrate)
  casings (sausage casings or sausage bags)


  1. Cut venison and pork into small chunks for use in a grinder.
  2. Add all the seasonings, mixing thoroughly.
  3. Put through grinder using medium blade.
  4. Pack meat in sausage bags or casings.
  5. Hang it for a long smoking, at a low temperature.


The meat may be stored in a freezer and used as you would good pork sausage.

Substitute crushed chili pepper with same amount paprika if you do not like it hot.

12 servings
Preparation time
Cooking time
Total time
6 hours, 15 minutes

venison sausages