Ever wondered what it takes to turn wild game into something that could rival your favorite Italian deli’s sausage? If you’ve got some venison in the freezer and a craving for something hearty, you’re in the right place. This venison Italian sausage recipe is not only easy to follow but also packed with flavor that’ll make you forget store-bought sausages ever existed.
Let’s dive into how you can create your own Italian venison sausage at home—no fancy skills required, just a little time and a lot of love for good food.
Why Make Your Own Venison Italian Sausage?
First off, why bother making sausage from scratch? Well, for starters, it’s a great way to use up venison (especially those less-tender cuts). Plus, you get full control over the ingredients, so you know exactly what’s going into your food. No mystery fillers, no preservatives—just pure, delicious sausage.
And let’s be honest, there’s something incredibly satisfying about biting into a sausage you made yourself. It’s like a little victory dance for your taste buds.
What You’ll Need for This Italian Sausage Recipe with Venison
Ingredients:
- 1 ¾ lbs. venison (trimmed and diced into 1” cubes)
- ¾ lb. pork fat (diced into 1” cubes)
- 5-10 ft. natural hog casings (soaked in water)
- 1 ½ tbsp. salt
- 1 ½ tsp. black pepper
- 2 tsp. smoked paprika
- 2 tsp. oregano
- 2 ½ tsp. fennel seeds (ground)
- 3 ½ tsp. garlic powder
- 2 tsp. red pepper flakes (adjust for spice level)
- ¼ cup ice water
- ¼ cup red wine vinegar
Special Equipment:
- Meat grinder
- Sausage stuffer
- Scale (for precise measurements)
Step-by-Step Guide to Making Venison Italian Sausage
1. Prep the Casings
If you’re using natural hog casings, make sure they’re soaked in water for at least an hour (or overnight if possible). Rinse them thoroughly to remove any salt or residue.
2. Mix the Meat and Seasonings
Combine the diced venison and pork fat in a large bowl. In a separate bowl, mix all the dry seasonings—salt, pepper, smoked paprika, oregano, fennel seeds, garlic powder, and red pepper flakes. Sprinkle the seasoning mix over the meat and toss everything together until well-coated.
Pro tip: Chill the meat in the freezer for about 30 minutes before grinding. Cold meat grinds better and ensures a smoother texture.
3. Grind the Meat
Set up your meat grinder with the small die attachment. Feed the seasoned meat through the grinder, working in batches if necessary. Once ground, return the meat to the bowl.
4. Add the Binders
Pour in the ice water and red wine vinegar. Use your hands or a wooden spoon to mix everything together until the meat becomes tacky and sticks together. This step is crucial for binding the sausage and giving it the right texture.
5. Stuff the Sausage
Slide the soaked casings onto the sausage stuffer tube, leaving a few inches hanging off the end. Feed the ground meat into the stuffer and start extruding it into the casings. Be careful not to overstuff—pack it tight, but not so much that the casings burst.
As the sausage comes out, coil it neatly and twist it into links by pinching and twisting at equal intervals.
6. Let It Rest
Once all the sausage is stuffed and linked, let it rest in the fridge overnight. This allows the flavors to meld and the sausage to firm up.
7. Cook and Enjoy
When you’re ready to cook, simply sauté the sausages in a hot skillet or grill them over high heat until they’re browned and cooked through. Serve with sautéed sweet peppers or your favorite sides.
Venison Italian Sausage Recipe
Equipment
- Meat grinder
- Sausage stuffer
- Scale (for precise measurements)
Ingredients
- 1 ¾ lbs. venison trimmed and diced into 1” cubes
- ¾ lb. pork fat diced into 1” cubes
- 5-10 ft. natural hog casings soaked in water
- 1 ½ tbsp. salt
- 1 ½ tsp. black pepper
- 2 tsp. smoked paprika
- 2 tsp. oregano
- 2 ½ tsp. fennel seeds ground
- 3 ½ tsp. garlic powder
- 2 tsp. red pepper flakes adjust for spice level
- ¼ cup ice water
- ¼ cup red wine vinegar
Instructions
- Prep the Casings
- If you’re using natural hog casings, make sure they’re soaked in water for at least an hour (or overnight if possible). Rinse them thoroughly to remove any salt or residue.
- Mix the Meat and Seasonings
- Combine the diced venison and pork fat in a large bowl. In a separate bowl, mix all the dry seasonings—salt, pepper, smoked paprika, oregano, fennel seeds, garlic powder, and red pepper flakes. Sprinkle the seasoning mix over the meat and toss everything together until well-coated.
- Pro tip: Chill the meat in the freezer for about 30 minutes before grinding. Cold meat grinds better and ensures a smoother texture.
- Grind the Meat
- Set up your meat grinder with the small die attachment. Feed the seasoned meat through the grinder, working in batches if necessary. Once ground, return the meat to the bowl.
- Add the Binders
- Pour in the ice water and red wine vinegar. Use your hands or a wooden spoon to mix everything together until the meat becomes tacky and sticks together. This step is crucial for binding the sausage and giving it the right texture.
- Stuff the Sausage
- Slide the soaked casings onto the sausage stuffer tube, leaving a few inches hanging off the end. Feed the ground meat into the stuffer and start extruding it into the casings. Be careful not to overstuff—pack it tight, but not so much that the casings burst.
- As the sausage comes out, coil it neatly and twist it into links by pinching and twisting at equal intervals.
- Let It Rest
- Once all the sausage is stuffed and linked, let it rest in the fridge overnight. This allows the flavors to meld and the sausage to firm up.
- Cook and Enjoy
- When you’re ready to cook, simply sauté the sausages in a hot skillet or grill them over high heat until they’re browned and cooked through. Serve with sautéed sweet peppers or your favorite sides.
Notes
- For a leaner sausage, use an 80/20 ratio of venison to pork fat (2 lbs venison, ½ lb pork fat).
- Let the sausages rest overnight in the fridge for better flavor and texture.
- If you don’t have a sausage stuffer, you can still make loose sausage for dishes like pizza toppings or breakfast hash.
Tips for Perfect Venison Italian Sausage
- Adjust the Fat Ratio: If you prefer a leaner sausage, use an 80/20 ratio of venison to pork fat. For a juicier sausage, stick with the 70/30 ratio.
- Experiment with Spices: Feel free to tweak the seasoning to suit your taste. Add more red pepper flakes for extra heat or throw in some crushed rosemary for an herby twist.
- No Sausage Stuffer? No Problem: If you don’t have a stuffer, you can still make loose sausage. Just form the meat into patties or use it in dishes like pasta sauces or breakfast hash.
Why This Recipe Works
This Italian sausage venison recipe strikes the perfect balance between bold flavors and simplicity. The fennel seeds and garlic give it that classic Italian taste, while the venison adds a rich, gamey depth that’s hard to beat. Plus, making your own sausage means you can customize it to your liking—whether that’s dialing up the spice or keeping it mild.
Final Thoughts
There’s something incredibly rewarding about making your own sausage. It’s a chance to connect with your food, experiment with flavors, and create something truly special. This venison Italian sausage recipe is a great place to start, whether you’re a seasoned hunter or just someone looking to try something new.
So, what are you waiting for? Grab that venison, fire up the grinder, and get ready to impress yourself (and maybe a few friends) with the best homemade sausage you’ve ever tasted.
Tried This Recipe?
I’d love to hear how this Venison Italian Sausage recipe turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
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