Venison Potato Sausage

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


  • 4 pounds pork
  • 8 pounds venison
  • 13 pounds potatoes
  • 6 medium onions
  • 3/4 cup salt
  • 1/3 cup pepper
  • 2 Tbsp. sugar
  • Casings


Grind pork and venison as for hamburger. Peel and grind potatoes and onions (coarsely). Add salt, pepper and sugar. Mix together and put in casings that have been soaked in water for several hours or overnight. Put in casings as soon as potatoes are ground and mixed — potatoes will turn dark if allowed to stand. Tie ends and prick each ring in several places with a large needle. Place rings in kettle of water. Bring just to boil and simmer until the sausage reaches 165 degrees F. (Boiling too hard can cause rings to burst.) Cool, wrap and freeze. When ready to eat, thaw in refrigerator, then finish cooking in a little water, simmering about 10 minutes or until done. This makes about 35 rings the size of a small ring of bologna.