Recipe: Festive Fresh Venison Sausage

by
posted on January 16, 2021
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
recipe-festive-fresh-venison-sausage_lead.jpg

Sweet, savory and a hint of fruit is a great combination for the festive season, or anytime of the year. Fresh venison sausage with a taste of cranberries and orange will have hunters looking to customize the taste to personal or family preferences. The sweetness does come through and helps to ensure the sausages brown properly when cooked.

Allspice and cloves are easily overlooked as spices for wild game but add subtle flavors to tantalize your taste buds. It’s nice to make fresh sausage in small batches and use it up without putting it in the freezer. Keep it simple and form patties, or stuff it in casing for a more traditional look and feel.

Ingredients
• 1½ lbs. ground venison
• 1½ pounds ground pork
• 1 Tbsp salt
• 1 tsp sugar
• 1 tsp ground black pepper
• 1 tsp ground sage
• ½ tsp ground allspice
• ½ tsp ground cloves
• ½ cup dried cranberries
• ⅓ cup cold orange juice

Directions
1. Place all ingredients in a plastic mixing container and blend well. Put the mixture in a plastic or glass bowl or tub and refrigerate for an hour to let the salt and spices penetrate the meat evenly, and to firm it up for proper texture in the sausage.

2. Form the sausage into patties. You can make 16 patties that weigh 3.5 ounces. Alternatively, stuff the mixture into 30mm hog casings. Once the casing is full, pinch the casings between finger and thumb at the preferred length and twist to create separation between individual links.

3. For best results, place the sausages back in the fridge overnight on a rack to air dry. Eat, package for the freezer or keep in the fridge for a few days before grilling, frying or baking.

4. Fry the sausage in a Camp Chef cast-iron frying pan with oil and butter. The meat will brown nicely without overcooking the inside.

*Readers interested in MEAT! (meatyourmaker.com) game processing equipment can use the code HUNTER15 for a 15% discount.

For more delicious wild-game recipes, click here.

Latest

001 DTSD Cover 01
001 DTSD Cover 01

Range Review: DoubleTap Ammunition's SnakeShot Defense Loads

New for 2025, these hybrid rounds from DoubleTap Ammunition launch hollow point bullets with birdshot pellets.

First Look: LTT Impact Long-Range Tikka Rifle

Langdon Tactical Technology (LTT) has announced the launch of the LTT Impact Long-Range Rifle, in collaboration with Tikka.

Hardware Review: GPO Centuri 4-16x44i Super Compact

U.S.-based German Precision Optics (GPO) has introduced a Super Compact line of its signature Centuri riflescope, boasting a generous magnification range and the features it takes to be successful at any distance. Check out Frank Melloni's review of it here.

New for 2025: Gritr Caliber-Specific Gun Cleaning Kits

Gritr’s new Gun Cleaning Kits keep firearms operating at their best with expertly crafted components designed for specific calibers—everything needed to clean, lubricate, and protect in a compact, travel-ready case.

Why Triggers Matter

Any rifle is only as good as its trigger. Here's why.

New for 2025: Muddy Outdoors Carnage Die Cut Ground Blind

The Die Cut ground blind from Muddy Outdoors is designed to keep hunters completely undetected in the field. Crafted with textured die-cut fabric, the brand’s all-new blind blends seamlessly and naturally into its environment, breaking up its exterior outline while concealing movement inside

Interests



Get the best of American Hunter delivered to your inbox.