Fresh Game Venison Sausage

Michigan Venison: How to field dress, butcher, prepare/cook/preserve


  • 17 pounds lean boneless meat
  • 8 pounds ground pork or beef (25 to 30 percent fat)
  • 3/4 cup (8 ounces or 227 grams) salt
  • 6 Tbsp. (42 grams) ground black pepper
  • 5 Tbsp. (14 grams) rubbed sage


Grind venison through a 1/2- to 3/4-inch plate. Add seasonings by sprinkling over the meat, and add pork or beef. Mix thoroughly. Then grind through a 3/16-inch plate. The sausage can be wrapped and frozen, formed into patties or stuffed into casings. Cook the sausage to 165 degrees F.

NOTE: This is a mild sausage. For a spicy or hot formulation, add an additional:

2 Tbsp. red pepper

1 Tbsp. nutmeg

1 Tbsp. ginger

1 Tbsp. mace