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Venison Breakfast Sausage
2 lbs. venison 1/2 lb. bacon 1 tsp. salt 1 tsp. pepper 1/2 tsp. sage
Chop the bacon and dice the venison, then mix in the salt, pepper, and sage. Refrigerate the mixture for a few hours before use. Shape the mixture into thin patties. Pour a little oil into a skillet or onto a grid- dle and heat to medium high. Grill the patties for a few minutes on each side.
Venison Old Time Sausage
8 lbs. venison with some fat pork 3 Tbsp. sea salt (see note) 2 Tbsp. black pepper 2 Tbsp. sage
Measure and mix seasonings. Sprinkle over ground venison and fat pork, mix thoroughly with hands. Can be ground the second time for a finer grade of sausage. Stuff in casings with sausage grinder stuffer.When they are stuffed, hang over about 3-inch hickory poles and put a smoke from green hickory chips under sausage to smoke two or three days. Poles should be at least 5 feet above the smoker. NOTE: Remem- ber that some old recipes such as the one above use salt that would, at the time, be likely to contain some salt-peter and other presevatives.These days, most of these minerals are removed from table salt before it is packaged for sale in the supermarket.
Smoked Venison Country Sausage
6 lbs. venison 1 lb. water 1 tbsp. ground white pepper 4 tsp. onion powder 2 level tsp. Prague Powder No. 1
4 lbs. fat pork butts 6 tbsp. salt 3 ozs. corn syrup solids 1 tsp. ground nutmeg 2 cups soy protein concentrate
Grind all meat through a 1/4” grinder plate and mix all ingredients well. Stuff into 32-35mm hog casings and link into 6” links Remove to preheated smokehouse at 120oF., with dampers wide open for about 1 hour or until sausage is dry.Then apply heavy smoke,gradually increasing temperature of smokehouse to 160oF. Damper is to be about 1/4 open while the smokhouse heat is increased at the rate of 10oF. every 30 minutes. Hold until internal temperature reaches 152oF. Remove from smoker and shower with cool water until internal temperature reaches 110oF. Remove and place in cooler for 24 hours before using.
Hunter’s Venison Sausage
4 lb. ground venison 4 lb. ground pork 2 tablespoons salt 2 teaspoons black pepper 3/4 teaspoon mace 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/2 teaspoon all-spice 1/2 teaspoon garlic powder
Mix venison and pork together.Add approx. 1/2 cup hot water to meat to gain desired texture for sausage press. Add spices and mix well.
Grandpa and Grandma B’s Venison Sausage
4 lb. ground venison 4 lb. ground pork 2 tablespoons salt 1 tablespoon black pepper 1/2 clove garlic
Again mix the venison and the pork, and add water. Finally add the spices and mix well.
Blaine’s Venison Sausage
6 lb. ground venison 2 tablespoons salt 1/2 teaspoon cayenne pepper 1/2 cup honey When the venison, pork and hot water are well mixed, add spices and honey to mixture and mix in well.
Smoked Venison Polish Sausage
6 lb. ground pork (lean) 2 tablespoons pepper 1/2 teaspoon sage
2 lbs. water (1 quart) 6 tbsp. salt 2 level tsp. Prague Powder No. 1 2 large cloves of fresh garlic 8 lbs. lean elk or venison
2 cups soy protein concentrate 2 tbsp. powdered dextrose 1 tbsp. ground black pepper 1 heaping tsp. marjoram
2 lbs. regular pork trimmings
Chill all meat and grind through 1/4” or 3/16” grinder plate. Remove the blood clots, bones and sinews. Place all meat into mixer, adding all the ingredients. Mix well until all the ingredients are evenly distributed. Remove, place in stuffer and use 35-38mm hog casings for stuffing. Let sausage dry at room temperature for about 45 minutes after stuffing. Remove to smokehouse preheated at 120 degrees F. and leave dampers wide open. Sausage will dry more for about 45 minutes.After this period, gradually adjust smoker to 160- 170 degrees F. with dampers open. Allow product to smoke until the internal temperature reaches 152 degrees F.