Venison sausage is one of the most popular ways to use deer trim - the meat that comes off the bones during butchering that is not worth cutting into steaks or roasts. Done well, venison sausage is excellent. Done poorly, it is dry and bland. Here is how to get a good result.
Why Venison Sausage Needs Added Fat
Deer are wild animals with very little body fat. Venison trim is exceptionally lean. Sausage made from 100% venison will be crumbly, dry, and cook out to almost nothing in a pan. To make proper sausage, fat must be added.
Common options:
- Pork fat or pork shoulder: The classic choice. Pork fat blends seamlessly with venison and gives the sausage the texture and moisture it needs. Standard ratio: 70-80% venison, 20-30% pork
- Beef fat: Works well, less common. Has a slightly different flavor profile
- Pork belly: Adds both fat and a little meat, slightly richer result
When you drop your deer off at a processor, ask them about their fat ratio for sausage making. Some use 80/20, some 75/25. Tell them your preference.
Types of Venison Sausage
Breakfast sausage: Bulk or links, seasoned with sage, salt, pepper, and sometimes red pepper flakes. The most accessible form - works anywhere you would use pork breakfast sausage.
Italian sausage: Fennel-forward seasoning, mild or hot. Works well in pasta, pizza, or on a grill.
Summer sausage (semi-dry): A cured, fermented, smoked sausage that does not require refrigeration. Great for hunting trips, gifting, or charcuterie boards. Processors typically charge extra for curing and smoking.
Snack sticks: Thin, smoked, shelf-stable sticks - the deer hunter's equivalent of beef jerky. Popular for the field, gifts, and long-term storage. Processors charge per pound for sticks.
Bratwurst: A fresh, uncooked sausage with a mild pork-and-spice profile. Best grilled.
Andouille: Cajun-style smoked sausage with garlic and cayenne. Outstanding in gumbo, jambalaya, or on a smoker.
What to Ask Your Processor
- Do you make sausage from venison? (Not all processors do)
- What fat ratio do you use? Can I request a specific ratio?
- What seasoning options do you offer?
- What are your pricing options? (Usually per pound of finished sausage)
- Do you do summer sausage and snack sticks, or just fresh sausage?
Find a deer processor near you on Butcher Bud - call ahead to ask about their sausage-making options before drop-off.