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One of my favorite meals is sausage, mustard, relishes, and cheeses...devine

Italian Venison Sausage


  • 2 1/2 pounds ground venison
  • 2 1/2 pounds ground pork
  • 2 Tablespoons Kosher salt
  • 1 teaspoon sugar
  • 1 1/2 Tablespoons fennel seeds cracked
  • 1 teaspoon coriander
  • 3/8 cup cold water
  • 1 1/2 Tablespoon cayenne pepper
  • 1 teaspoon fresh rosemary chopped


  1. Chill attachments, venison, and pork in the freezer for about an hour. Remove meat from the freezer and cut into 1-inch strips. Mix dry ingredients into the mixture, cover, and return to the freezer for about 30 minutes.
  2. Meanwhile, if you are going to make link sausage soak the casings in warm water to remove the salt and soften the casings. You can run water through the casings to make sure there are no holes in them.
  3. Remove equipment and ingredients from the freezer and quickly set up for grinding the meat. Add cold water to the meat and spices and mix with your hands. Place the 3/8-inch plate on the grinder and begin feeding the mixture through the feeder.
  4. If you are not making link sausage, you can freeze the sausage as you would ground venison. To make the link sausage, place a casing onto the stuffer leaving 6 inches of casing for tying off. Begin stuffing the sausage into the casing leaving about 8 inches to tie of the end of the casing. If you have remaining sausage, use it as patties or ground sausage. Tie off the casing in a knot.
  5. If desired, every 5-inches or so, pinch off what will become the links. Roll the link a few times and repeat until you get to the end of the sausage. Tie off the other end. Arrange the links on a wire or cooling sheets where air can move around them. Allow the sausage to dry for about an hour. Freeze, cook, or smoke the sausage and enjoy!