There’s something uniquely satisfying about making your own sausage—especially when it involves smoky, herb-kissed venison. This smoked venison sausage with garlic and sage is one of those rustic, soulful dishes that brings the outdoors to the table in the best possible way. Whether you're a seasoned hunter or just someone who scored some fresh deer meat from a friend, this recipe is a phenomenal way to honor the flavor of wild game. With its bold seasoning, hints of earthy sage, and the rich backdrop of natural wood smoke, this sausage is perfect for weekend breakfasts, country-style dinners, or even tossed in stews and casseroles. It's also a brilliant addition to your homemade sausage recipes repertoire.
Smoked Venison Sausage with Garlic and Sage
Prep Time 1 hour hr
Cook Time 3 hours hrs
Total Time 4 hours hrs
Course Appetizer, Main Course
Cuisine American, European
Servings 10 (makes about 4–5 pounds of sausage)
Meat Grinder A manual or electric grinder will work. Choose one with coarse and fine grind plates.
Sausage Stuffer You can use a dedicated stuffer or a grinder attachment with stuffing capabilities.
Smoker Any smoker—charcoal, electric, or pellet—will work. If you don’t have one, you can cook these in the oven and add liquid smoke, but the flavor won’t be quite the same.
Mixing bowls For seasoning the meat.
Sharp knife & cutting board To prep meat and ingredients.
Digital thermometer Essential for checking internal temperature during smoking.
Baking Sheets & Cooling Racks For holding sausages before and after cooking.
Meat & Fat
- 3 pounds ground venison shoulder, leg, or trim from deer loin or backstrap can be used
- 2 pounds ground pork belly or pork shoulder for fat content
Seasonings & Aromatics
- 5 cloves garlic finely minced
- 2 tablespoons fresh sage finely chopped (or 1 tablespoon dried)
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper flakes optional, for a little kick
- 1 teaspoon coriander
- ½ teaspoon allspice
- ½ teaspoon nutmeg
Other Ingredients
- ½ cup ice-cold water
- 1 tablespoon sugar helps with browning and flavor balance
- 1 tablespoon curing salt such as Prague Powder #1 – optional but recommended for longer smoking and storage
- Natural hog casings about 10 feet, soaked and rinsed
Prep the Meat
Start with very cold meat and fat. Dice into small chunks and partially freeze for 30 minutes. This helps the grinder perform better and ensures your sausage doesn't get mushy.
Grind the Meat
Using the coarse plate on your grinder, run all the venison and pork through once. For a smoother texture, you can do a second pass through a finer plate. This combo offers a perfect blend for those who love country sausage recipes or farmers sausage recipes.
Season Thoroughly
In a large bowl, mix the ground meat with garlic, sage, salt, pepper, and remaining spices. Add the cold water and mix well with your hands until the mixture becomes slightly tacky and uniform. This emulsion helps the sausage hold together when cooked.
Test a Patty
Before stuffing, fry a small patty in a pan to taste-test seasoning. Adjust salt, sage, or spice levels if needed. This is a great step whether you're making deer hamburger meat recipes or a venison sausage recipe dinner.
Stuff the Sausage
Thread your hog casing onto the stuffing nozzle. Carefully fill the casings with the meat mixture, being careful not to overstuff. Twist into 6–8 inch links. Tie off the ends with butcher’s twine if needed.
Dry the Links
Let the stuffed sausages dry on a rack in the fridge uncovered for at least an hour, or up to overnight. This helps form a pellicle, allowing smoke to adhere better.
Smoke the Sausage
Preheat your smoker to 180°F. Use hickory, oak, or applewood chips for a balanced flavor. Smoke sausages until they reach an internal temp of 155°F. This takes about 2.5 to 3 hours. Let them rest 15 minutes before slicing or storing.
Storage
Smoked sausages can be stored in the fridge for a week or frozen for up to 3 months. You can also vacuum-seal them for longer shelf life, similar to venison summer sausage recipe standards.
Pairings
This hearty smoked venison sausage is a showstopper on its own, but the right sides and drinks will elevate the experience.
Serve With
- Mashed Sweet Potatoes: The slight sweetness contrasts beautifully with the savory sausage.
- Braised Red Cabbage: Adds a tangy element that cuts through the richness.
- Grainy Mustard or Apple Compote: Both add brightness and texture.
- Fresh Cornbread: A southern touch that fits right in with country sausage recipes.
- Pickled Vegetables: Cleanse the palate and balance the meat.
Drink Pairings
- Dark Beer: A porter or brown ale brings out the smoky, herbal notes.
- Dry Cider: Its acidity pairs well with rich pork and venison.
- Red Wine: A medium-bodied Zinfandel or Syrah is a great match.
FAQs
1. Can I make this with just venison and no pork?
Yes, but you’ll need to add extra fat. Venison is very lean, so try mixing with beef suet or even duck fat. Otherwise, the sausage may turn out dry.
2. What part of the deer is best for sausage?
Trimmings from the deer loin, backstrap, or leg are great. Even tougher cuts work since you’re grinding them. Just avoid silver skin and sinew for better texture.
3. Can I turn this into a summer sausage?
Absolutely! For a venison summer sausage recipe variation, add curing salt, mustard seed, and ferment in a cool environment before smoking at a lower temp for longer.
4. How do I cook the sausage if I don’t have a smoker?
You can bake them at 200°F until they reach 155°F, then sear for a smoky crust. Add ½ tsp of liquid smoke to the meat mix for a smoky note.
5. Can I use this as a base for other sausage styles?
Yes. This is a great template for experimenting. For example, swap sage for fennel to make Italian-style deer sausage, or lean into paprika and garlic for a ring sausage recipe or Eastern European twist.
