Quick Answer
A good rule of thumb for a batch of venison sausage is to use 10-15 pounds of venison. This amount yields about 5-7 pounds of finished sausage, depending on the fat content and desired density.
Venison Sausage Meat Ratio
When making venison sausage, it’s essential to maintain the right meat-to-fat ratio. A typical ratio for wild game sausage is 80% meat to 20% fat. This can be achieved by mixing 10 pounds of venison with 2-3 pounds of fat, such as pork fat or beef tallow. The fat content helps maintain moisture and enhances the flavor of the sausage.
Grinding and Stuffing the Casings
To achieve the best results, grind the venison and fat mixture through a 1/4-inch plate. This will give you a coarse texture that allows for even mixing and stuffing into casings. Use hog casings or sheep casings for a more traditional sausage look and texture. Stuff the casings loosely, making sure to maintain an even diameter throughout the link. Twist the casings into individual links, and tie off the ends to secure the filling.
Seasoning and Cooking the Sausage
Season the venison sausage mixture with your preferred blend of spices and herbs. A common combination includes salt, black pepper, garlic powder, and paprika. Mix well and stuff into the casings as described above. Cook the sausage links by grilling, smoking, or pan-frying until they reach an internal temperature of 160°F (71°C). This ensures food safety and helps to develop a rich, savory flavor.
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