Venison Bockwurst

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


  • 19 pounds lean venison
  • 6 pounds ground pork or beef (25 to 30 percent fat)
  • 3/4 pound nonfat dry milk
  • 3/4 cup (8 ounces or 227 grams) salt
  • 2 quarts ice
  • 3 eggs or 6 egg whites
  • 2 Tbsp. (28 grams) sugar
  • 3 Tbsp. (18.9 grams) onion powder
  • 4 Tbsp. (26.4 grams) ground white pepper
  • 1 Tbsp. (5.4 grams) ground mace
  • 1 Tbsp. (4.8 g) ground ginger


Grind venison through a 1/2- to 3/4-inch plate. Add seasonings by sprinkling the ingredients over the meat, and add pork or beef. Mix thoroughly and grind through a 1/4-inch plate while adding ice. Regrind through a 1/8-inch plate. Stuff into hog or collagen casings. Cook in water at 170 degrees F. Use a meat thermometer and cook to 165 degrees F internal temperature. Immediately immerse in cold water until sausage reaches an internal temperature of 100 degrees F. Blot dry. Refrigerate at 32 to 38 degrees F.

NOTE: This product may be refrigerated after stuffing and cooked from the fresh state for immediate consumption.