Best Venison Sausage in the World

by Larry Marler
(Canton, Mississippi)

I've been making venison sausage for 8 years and this is the best recipe I have. Discovered strictly by trial and error over those 8 years. Enjoy!


10 # Venison

2# Fat (1.5# Beef Fat, .5# Salt Pork)
(Approximately 1/3 Fat = Salt Pork)

3 Teaspoons Mustard Seed

3 Teaspoons Garlic Powder

2 Teaspoons Anise Seed

3 Tablespoons Sugar

Adkins Sausage Seasoning (enough to season 12# Meat – I puchase Adkins sausage seasoning in 50# mix - very small bags actually)

Seasoning Preparation:

Mix all seasonings together with enough water to make a paste (okay if slightly watery)

Sausage Preparation:

Grind venison and fat together. 1/16 inch plate

Add seasonings

Mix well.

Stuff into casings

Refrigerate overnight


Drying Phase – NO SMOKE - 1 hour at 130 degrees.

Smoking Phase – Increase to 160 degrees 1 hour or until sausage reaches internal temperature of 148-150 degrees.


Remove from smoker and set at room temperature for 1 – 2 hours. Sausage will take on a reddish color (bloom).


Seal in bags and store in freezer.


BEFORE STUFFING and SMOKING - Always fry a sample taste of sausage. Adjust seasonings to taste, remix, and sample again. Remember - just mixed fresh sausage will always taste less salty than after the mix has cured overnight and been smoked.

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