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The Best Deer Sausage You’ll Ever Eat

The aroma alone transports me back to crisp autumn mornings in the woods with my grandfather. We’d spend hours tracking deer, the silence broken only by the rustle of leaves and the occasional call of a bird. Back at his cabin, the real magic began. He had a knack for turning freshly harvested venison into the most incredible sausage. It wasn’t just food; it was a celebration of nature, family, and tradition. That smoky, savory flavor is a taste of home, a taste I’ve strived to perfect ever since.

Recipe Overview

Prep Time: 1 hour
Cure Time: 24 hours
Cook Time: 4 hours 30 minutes – 5 hours 30 minutes (includes smoker & oven time)
Total Time: 29 hours 30 minutes
Servings: 60 (estimated)
Yield: 15 pounds
Dietary Type: Protein-Rich

Ingredients

11 lbs ground venison
2 lbs ground bacon
2 lbs ground chicken breast
5 ounces salt, cure (Hi Mountain cure included in kit works well)
11 ounces Hi Mountain Summer Sausage Seasoning
3 ounces ground dehydrated chipotle hot peppers (See note in instructions for homemade option)
3 ounces garlic powder
15 one-pound size sausage casings or 5 three-pound size sausage casings
12 ounces chilled water
Twine for tying off casings
Charcoal
Oak wood
Hickory wood (or apple wood, optional)
Beer (for water pan)

Equipment Needed

Meat grinder with coarse plate and sausage stuffing attachment
Large plastic mixing tub
Large bowl
Food processor (if making homemade chipotle powder)
Smoker
Oven
Thermometer

Instructions

Begin by grinding the venison, bacon, and chicken breasts through a coarse plate of your meat grinder. Place all of the ground meat into a large plastic mixing tub. Using a mix of meats adds fat and flavor to the venison.
Submerge the sausage casings in a bowl of warm water to soak. This will make them more pliable and easier to work with. While the casings are soaking, prepare some twine to tie off the ends once filled.
Now, it’s time to season the meat. Pour all of the dry ingredients – salt cure, Hi Mountain Summer Sausage Seasoning, ground dehydrated chipotle hot peppers, and garlic powder – evenly over the ground meat in the tub.
Add the chilled water to the tub. Cold water helps keep the meat temperature down during mixing and aids in binding the ingredients.
Mix thoroughly by hand for at least 15 minutes. This is a crucial step! Ensure that all the seasoning is evenly distributed and the three meats are completely homogeneous. Initially, the venison will be a dark red, the bacon a light pink, and the chicken white. The mixing is complete when the mixture reaches a uniform medium red color. The bacon and chicken add the right amount of fat, which helps preserve the sausage and prevents it from drying out in the refrigerator.
(Optional) If you’re feeling adventurous, you can make your own homemade chipotle powder. Smoke assorted hot peppers from your garden until they are dry. Next, dehydrate the smoked peppers for a couple of days until completely dry. Grind them into pepper flakes using a food processor. Store the homemade chipotle powder in an airtight container; it will keep for a couple of years if dried properly.
Stuffing the sausage casings is best done with two people. Attach the sausage stuffing tube to your meat grinder. Slide a sausage casing over the tube. One person feeds the meat mixture into the grinder, while the other carefully controls the filling of the casing. Maintain a firm grip on the casing to ensure the meat packs in tightly and to eliminate air bubbles.
When the casing is about an inch and a half from the end, stop feeding the meat. Twist the casing to seal, and then tie off the end securely with twine. Repeat this process until all the casings are filled.
Once all the sausages are stuffed, place them in the refrigerator for about 24 hours to cure. This curing process is essential for proper preservation and flavor development.
The next day, remove the sausages from the refrigerator and allow them to warm up slightly while you prepare your smoker fire.
For the smoker fire, use a combination of charcoal and oak for the main heat source. Add hickory wood (or apple wood if available) to impart a delicious smoky flavor to the sausages.
Fill the water pan approximately ¾ full, then top it off with a beer. The beer adds moisture and subtle flavor to the smoking process.
Make sure any lighter fluid is completely burned off and that the smoker is producing clean smoke before adding the sausages.
Hang the sausages from the top rack of the smoker, ensuring there is adequate clearance between the sausages and the water pan.
Smoke the sausages for approximately 4 hours, and then check the internal temperature. The target internal temperature is 155-160°F. Note: Some smokers may not burn very hot. If your smoker isn’t reaching the target temperature, you can finish the sausages in the oven.
If needed, transfer the sausages to an oven preheated to 325°F. Bake for 30 to 40 minutes, or until they reach an internal temperature of 155 to 160°F. Use a meat thermometer to ensure accuracy.
Once the sausages have reached the correct internal temperature, remove them from the smoker (or oven) and allow them to cool completely.
After cooling, wipe each sausage down with a paper towel. This removes any excess grease or moisture. Wrap each sausage individually in plastic wrap for storage.
Properly cured and cooked, these deer sausages will keep in the refrigerator for 2 to 3 weeks. However, they rarely last that long!

Expert Tips & Tricks

Even Grinding: For the best texture, ensure the venison, bacon, and chicken are ground to a similar consistency.
Water Temperature: Using ice-cold water is crucial for preventing the meat from warming up during the mixing process. This helps bind the ingredients effectively.
Smoke Control: Managing the smoker temperature is key. Aim for a steady, low temperature (around 200-225°F) for the best smoky flavor and even cooking. A water pan is necessary to keep the environment moist.
Temperature Check: Using a reliable meat thermometer is vital to ensuring the sausage is cooked to a safe internal temperature.

Serving & Storage Suggestions

These deer sausages are incredibly versatile. Serve them sliced on a charcuterie board with cheese and crackers, add them to a hearty stew, or grill them for a flavorful sandwich.

Store any leftover sausages wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2-3 weeks. For longer storage, freeze the sausages. They can be frozen for up to 2-3 months without significant loss of quality. Thaw them in the refrigerator before reheating.

To reheat, you can pan-fry the sausage slices, grill them, or bake them in the oven until heated through.

Nutritional Information

(Note: These values are estimates and will vary depending on the specific ingredients and serving size.)

Nutrient	Amount per Serving	% Daily Value
Calories	222 kcal	–
Calories from Fat	116 g	53%
Total Fat	12.9 g	19%
Saturated Fat	5.1 g	25%
Cholesterol	85.7 mg	28%
Sodium	1121.7 mg	46%
Total Carbohydrate	1.3 g	0%
Dietary Fiber	0.2 g	0%
Sugars	0.4 g	1%
Protein	23.6 g	47%

Variations & Substitutions

Spicier Sausage: Increase the amount of chipotle pepper for a spicier kick. You can also add cayenne pepper or other chili flakes to taste.
Different Wood Smoke: Experiment with different types of wood for smoking. Alder, maple, or pecan wood can add unique flavor profiles.
Pork Instead of Bacon: If you don’t have bacon, you can substitute it with ground pork shoulder for a similar fat content and flavor.
Turkey Instead of Chicken: Ground turkey breast is a leaner alternative to ground chicken breast.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sausage seasoning?
A: Yes, you can use your preferred sausage seasoning blend, but keep in mind that the flavor profile will change.

Q: Do I have to use a smoker, or can I cook the sausage entirely in the oven?
A: While the smoker imparts a distinct smoky flavor, you can cook the sausage entirely in the oven at 325°F until it reaches an internal temperature of 155-160°F.

Q: How do I know when the sausage is done cooking?
A: The best way to determine doneness is to use a meat thermometer. The sausage is cooked when it reaches an internal temperature of 155-160°F.

Q: Can I make this sausage without the bacon and chicken?
A: You can, but the sausage will be drier and may not have as much flavor. The bacon and chicken provide fat and moisture that are important for the texture and taste of the sausage. If you omit them, consider adding some pork fat.

Q: What if I don’t have sausage casings?
A: If you don’t have casings, you can make sausage patties or crumbles instead. Simply form the seasoned meat mixture into patties or cook it as crumbles in a pan.

Final Thoughts

This deer sausage recipe is more than just a way to use venison; it’s a journey back to simpler times, a tribute to time-honored traditions. Don’t be intimidated by the process – with a little patience and attention to detail, you’ll be rewarded with the most delicious deer sausage you’ve ever tasted. Gather your ingredients, call a friend for help, and embark on this culinary adventure. I encourage you to try it, experiment with your own twist, and share your creations with loved ones. And don’t forget to let me know how it turns out!

The Best Deer Sausage You’ll Ever Eat Recipe