Venison sausage is great on the grill!
Looking for venison recipes? If you eat venison on a regular basis, you might be looking for something a little different. The following is a venison sausage recipe with a Cajun flair. This venison recipe is packed with flavor, and the links are awesome on the grill! Deer meat is too lean to stand alone in sausage recipes, so I mix in some pork butt with the venison.
Cajun deer sausage recipe
- 4 pounds venison
- 2 pounds pork butt
- 1 pound pork fat
- 2 tablespoons rubbed sage
- 1 tablespoon apple cider vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon onion powder
- 2 teaspoons black pepper
- 2 teaspoons ground red pepper
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Sausage casings
Directions: Cut deer meat into small cubes. Remove any exterior fat from pork butt – there will still be plenty of marbling in the pork. Weigh two pounds of pork flesh and cut into cubes. Cut pork fat into cubes.
Place venison and pork flesh in refrigerator, and put pork fat in the freezer. The meat should be well chilled, and the fat should be very firm.
Grind the meats and fat together. Add remaining ingredients and mix well. Fill casings with sausage. Refrigerate sausage links for up to three days, or freeze links for up to six months.