Deer Sausage Seasoning: Spicing Up Your Meat

Making your own deer sausage is a great way to use up different cuts of deer and add variety to your diet. The process is simple: combine ground meat with seasoning and pork fat (as venison is lean). You can then shape the mixture into patties or stuff it into casings. When it comes to seasoning, you can either buy a premade seasoning mix or make your own blend of spices. If you're making a large batch, it's a good idea to cook a small piece first to check the seasoning is to your taste.

Use a 2:1 ratio of venison to pork

When making deer sausage, it's important to consider the ratio of venison to pork. This is because venison is a lean meat with a low-fat ratio, so adding pork helps to improve the flavour, texture, and moisture of the sausage. A popular ratio is 2:1, or two parts venison to one part pork. For example, you could use 16 pounds of venison and 8 pounds of pork trimmings, as suggested by one source, or 7 pounds of venison and 3.5 pounds of pork, as suggested by another.

When using this ratio, it's important to trim the deer meat well, removing any silver skin and wild game fat, as this can affect the taste and texture of the sausage. Some people also recommend using pork fat or pork shoulder specifically, rather than pure pork meat, to achieve the desired fat content.

Once you've decided on the ratio and trimmed your meat, you can combine the venison and pork with your chosen seasonings and mix well. Some people recommend using a meat grinder to achieve the right texture and ensure everything is well incorporated. You can then shape the mixture into patties or stuff it into casings to form sausages.

It's also a good idea to cook a small piece of the sausage mixture before forming it into sausages to ensure the seasoning is to your taste. This allows you to adjust the seasoning or fat content if needed.

Try a maple sausage seasoning

Deer sausage is a versatile meat that can be used in a variety of dishes, from breakfast sandwiches to spaghetti. While making your own sausage may seem daunting, it is actually quite simple and a great way to use up different cuts of deer. All you need is ground deer meat, some seasoning, and, if desired, ground pork fat to compensate for the low fat content of venison.

One popular seasoning option for deer sausage is maple sausage seasoning, which offers a nice balance of sweet and spicy flavours. To make this type of sausage, you will need real maple syrup, which lends a unique sweetness to the sausage that cannot be replicated by artificial pancake syrup. In addition to maple syrup, various spices are typically added to create a savoury sausage with a hint of sweetness. While specific spice combinations may vary, one recipe calls for dried herbs, while another mentions fresh sage.

When preparing the sausage mixture, it is important to combine all the ingredients, except for the maple syrup and water, in a large bowl. The maple syrup and water should be slowly incorporated into the mixture while it is being mixed at a low speed. Once the liquids are fully combined and the meat has a tacky appearance, you can fry a small piece of the sausage to check the seasoning and adjust as needed.

After seasoning, the sausage mixture can be shaped into patties or stuffed into casings to form links. For patties, simply heat a large skillet over medium heat, add a drizzle of olive oil, and cook the patties in batches for 2-3 minutes per side until nicely browned and cooked through. If using a meat thermometer, ensure that the internal temperature reaches 165°F.

For an even more flavourful sausage, consider refrigerating the seasoned mixture for at least an hour or overnight before cooking. This allows time for the seasoning to infuse the meat, resulting in a more robust flavour profile.

Mix dried spices in a mason jar

Mason jars are a great way to store your dried spices. They are easy to clean, interchangeable, and can hold a large volume of spices. You can buy your spices in bulk and restock your jars as needed. This is a great way to eliminate the irritating transfer step and save a lot of plastic bags.

When mixing dried spices in a mason jar, consider the ingredients and how often you will use the blend. You can make a catch-all mixture for everyday eating, or you can create blends for specific types of dishes. For example, you can make a special rub for BBQ or roasted meals.

To get started, gather your dried spices and other ingredients, such as salt and sugar. You can also add dried herbs to your spice blends. Measure out the ingredients according to your recipe and pour them into the mason jar. Put the lid on the jar and shake well to combine the ingredients.

You can adjust the spice blend to your taste and use it to season your deer sausage. Add the spice blend to your ground meat and mix well with your hands. You can then shape the meat into patties or stuff it into casings to make sausages.

Add seasoning with water

When making deer sausage, it is important to add seasoning to enhance the flavour of the meat. One way to do this is by mixing the seasoning with water before adding it to the meat. This method ensures that the seasoning is evenly distributed throughout the sausage mixture.

To begin, gather your ingredients, including the ground deer meat, pork trimmings or fat, and your chosen seasonings. It is recommended to use a 2:1 ratio of venison to pork, with two parts venison trimmings to one part pork. For example, you can use 16 pounds of venison and 8 pounds of pork trimmings for a total of 24 pounds of sausage meat.

Prepare your seasoning mix by combining dried spices such as brown sugar, dried sage, salt, black pepper, garlic powder, and dried thyme in a mason jar. You can also experiment with other seasonings like onion powder, rosemary, or maple syrup to create different flavour profiles. Secure the lid on the jar and shake until the spices are well mixed.

Now, it's time to add the seasoning to the meat. Place the ground venison and pork in a large metal bowl or plastic tub. Add water to the seasoning mix, using enough water to create a slurry that can be easily poured and mixed. Start by adding approximately half of the seasoned water mixture, sprinkling it evenly over the meat.

Use your hands or a large spoon to mix the seasoned water thoroughly into the meat. Ensure that you are wearing gloves if you choose to mix with your hands. Once the first half of the seasoned water is incorporated, add the remaining half and continue mixing until the seasoning is evenly distributed throughout the meat.

At this point, you can add any additional ingredients, such as pork back fat or lard, to enhance the flavour and texture of the sausage. Mix again until everything is well combined. Finally, you can shape the sausage mixture into patties or store it in packages in the freezer for later use.

Use a meat grinder

To make deer sausage, you'll need a meat grinder. You can use a hand-crank grinder or a stand mixer with a grinder attachment. If you're using a hand-crank grinder, you'll need to place the metal grinder plates in the freezer for at least 15 minutes before grinding to help with the texture of the meat. If you're using a stand mixer with a grinder attachment, put the attachment in the freezer for an hour before using it.

When grinding deer meat, cut the meat into 2-inch cubes. Avoid using tough meat with a lot of sinew, such as shanks. Cut the fat into smaller, 1-inch cubes. You can use pork back fat, bacon, pork belly, or pork butt to add fat to the lean deer meat. Mix the meat and fat together and add your desired seasonings. You can use a commercially produced seasoning mix or create your own blend of dried spices. Mix the ingredients thoroughly to ensure the seasonings are fully incorporated into the meat mixture.

After grinding and mixing the meat, you can form it into patties or stuff it into sausage casings. If you're making patties, you can use a canning lid and ring to form the meat into uniform patties. Place the patties on a rimmed baking sheet lined with parchment or wax paper and par-freeze them before transferring them to freezer-safe containers or bags.

If you're stuffing the sausage into casings, you'll need a sausage stuffer attachment for your grinder. Natural casings made from collagen are the most tender, while synthetic collagen casings are a less expensive option. Stuff the sausage mixture into the casings, leaving them a little loose to prevent breaking. Twist the casing to form links, and place the sausages on a cookie sheet lined with paper towels. Let them sit overnight in the refrigerator before transferring them to the freezer.

Frequently asked questions