Can You Make Specialty Sausages with Venison Easily?

Choosing the Right Grind

When working with venison, it’s essential to select the right grind for your sausage. For a classic venison sausage, you’ll want to use a coarse grind, around 1/4 inch in size. This will help to maintain the texture and character of the venison. If you’re looking for a more processed sausage, you can use a finer grind, around 1/8 inch.

Mixing and Stuffing

To make a specialty sausage, you’ll need to mix your ground venison with other ingredients, such as seasonings, spices, and sometimes breadcrumbs or other fillers. Use a ratio of around 70% venison to 30% other ingredients for a good balance of flavor and texture. Use a meat mixer or a wooden spoon to combine all the ingredients, then transfer the mixture to a sausage stuffer. Use a pork or beef casing, or a synthetic casing, to stuff your sausage. Make sure to fill the casing to the correct length, around 6-8 inches for a standard sausage.

Packaging and Freezer Management

Once your sausages are stuffed, you’ll need to package them correctly to ensure they last a long time in the freezer. Use a vacuum sealer or airtight containers to remove as much air as possible. Package the sausages in groups of 4-6, and make sure to label them with the date and contents. To prevent freezer burn, store the sausages at 0°F (-18°C) or below. When you’re ready to cook them, simply thaw the sausages at room temperature, or cook them straight from the freezer.