Venison Sausage
Greg C. Moriates

Greg C. Moriates

Owner of Train Hunt Eat

Welcome to the Recipe of the Week!

Venison Sausage

by Grill Master University

Cooks Notes

We all have the extra package of venison in the freezer where you are wondering what to do with.  Venison Sausage are the go to at Train Hunt Eat.  Since venison is so lean, make sure you mix it with some high quality pork.  The recipe was found at Grill Masters University.


  • Venison, 4.4 lbs
  • Belly, pork, 4.4 lbs
  • Milk, powdered, 180 grams
  • Wine, red, chilled, 3/4 cup
  • Sugar, brown, soft, 3 tbsp
  • Salt, 2 tbsp
  • Powder, onion, 1.5 tbsp
  • Paprika, 1 tbsp
  • Pepper, black, 1 tbsp
  • Powder, Prague #1, 1.5 tsp
  • Pepper, cayenne, 1.5 tsp
  • Sage, dried, 1.5 tsp
  • Thyme, dried, 1.5 tsp
  • Powder, garlic, 3/4 tsp
  • Mace, 3/4 tsp
  • Allspice, 3/4 tsp


  • Dice meat into 1″ cubes, running through a grinder with a 4 mm plate.
  • Return ground meat to fridge.
  • Combine all spices together into a large bowl, ensuring that salt fully dissolves.
  • Evenly mix the seasonings with the ground meat by hand.
  • This should take 5 minutes if done by hand.
  • Run your spiced sausage through the meat grinder on the 4mm plate, then transfer the grounded blend to a sausage stuffer.
  • Make traditional sausage links and store the finished pile overnight in the fridge, wrapped in paper toweling.
  • Hanging the meat allows the meat to better absorb the spices as it dries out while the papers contribute to the process by slowly drawing out moisture through the casings.
  • When you wish to cook, prep your grill with some oak or walnut wood chips and configure things for cooking with indirect heat.
  • Place sausages in a lightly oiled tray and cook at 320°F for half an hour, shaking the tray every 10 minutes.


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