Five Easy and Delicious Recipes for Fresh Wild Game Sausage

Making sausage is a perfect way to spice up the wild game you bring home from the field. Venison is ideal for sausage, as it’s lean and takes on different spices and flavors well. It’s also a great use of trim meat. Homemade sausage recipes can seem intimidating, but trust me: they’re easy, and fun once you get the hang of the process. The recipes that follow are good for beginners—and don’t be afraid to tweak any of the recipes to your liking.

Sage and Pepper Breakfast Sausage

No hunting camp is complete without some venison breakfast sausage in the fridge. Fried up with a couple of eggs, hash browns, and toast, breakfast sausage will make you wonder why everyone doesn’t want wild game sausages to start the day.

Ingredients

• 7 lbs. ground venison
• 3 lbs. ground pork shoulder
• 4 Tbsp. salt
• 1 Tbsp. ground black pepper
• 3 Tbsp. dried sage
• 1 Tbsp. nutmeg
• 1 Tbsp. thyme
• 1 cup ice water

Directions

1. Grind the meat with a 3/16-inch grinder plate, and mix in the spices and water until completely blended.
2. Either form the sausage into small patties or stuff the mixture into 28-32mm hog casings. For smaller sausages, use 18-24mm sheep casings. Twist the sausages into 5- to 6-inche links.

To Cook:

Heat a cast-iron skillet over medium-high heat. Place the sausages, cold, onto the pan. When the sausage starts to sizzle, reduce the heat to medium, then turn the sausage every couple of minutes until the casing is browned evenly.

Fennel and Garlic Sausage

Anyone who has made sausage knows that the process leads to experimentation, which is exactly how this recipe has evolved. It has simple ingredients and was originally made with two cloves of garlic…but now requires a whopping 14. This is an excellent dinner sausage that can be fried or baked, and your biggest decision will be whether to pair it with a good pilsner or a glass of red.

Ingredients

• 4 lbs. ground venison
• 1 lb. ground pork shoulder
• 2 Tbsp. salt
• 1 Tbsp. ground black pepper
• 2 Tbsp. fennel seed
• 14 garlic cloves, finely chopped or pressed
• ½ cup apple cider vinegar

Directions

1. Grind the meat with a 3/16-inch grinder plate, and mix in the spices and apple cider vinegar until completed blended.
2. Stuff the mixture into 28-32mm hog casings and twist into 6-inch links. This sausage mixture also makes excellent meat balls.

To Cook:

These sausages are best when browned in a cast-iron skillet over medium heat; they take 10 to 12 minutes to cook completely. You can also place the sausages in a roasting pan and smother them with sauerkraut. Place the pan in a 400-degree oven and bake, covered, for about 20 minutes.

Garlic and Pepper Sausage

When you don’t know what to have for breakfast, lunch, or dinner, these robust sausages will fit the bill. They are ideal for any meal and pair up with anything from eggs to boiled potatoes, or slap one on a bun and add your favorite fixings.

Ingredients

• 7 lbs. ground venison
• 3 lbs. ground pork shoulder
• 6 Tbsp. salt
• 1 Tbsp. ground black pepper
• 2 tsp. marjoram
• 4 cloves fresh garlic, pressed
• 1 ½ cups very cold water

Directions

1. Grind the meat with a 3/16-inch grinder plate, then mix in the spices and water until completed blended.
2. Stuff the mixture into 28-32mm hog casings, and twist them into 6-inch links.

To Cook:

Heat a tablespoon of cooking oil in a cast-iron skillet over medium-high heat. Add the sausages to the skillet, then reduce the heat to medium. Cook the sausages, turning them every few minutes, until the casing is browned evenly, about 10-12 minutes.

Spicy Italian Sausage

Italian sausage belongs in a class all on its own. It can be used as the base for many dishes, but stands up on the grill or in a pan like a pro. This recipe is easy to adjust to ensure heat-sensitive eaters aren’t overwhelmed. Pair this sausage with a good glass of Chianti.

Ingredients

• 3 lbs. ground venison
• 3 lbs. ground pork shoulder
• 3 Tbsp. salt
• 3 Tbsp. ground black pepper
• 1 Tbsp. dried sage
• 2 Tbsp. crushed red pepper flakes (use 1 ½ Tbsp. for medium heat, or 1 Tbsp. for mild)
• 1 Tbsp. garlic powder
• 1 Tbsp. coriander
• 1 Tbsp. white sugar
• 1 tsp. cracked fennel (fennel seeds crushed in mortar and pestle or spice grinder)
• 1 cup very cold water

Directions

1. Grind the meat with a 3/16-inch grinder plate, and mix in the spices and water until completed blended.
2. Stuff the mixture into 28-32mm hog casings, and twist the sausages into 5- to 6-inch links. The sausage mixture can also be frozen in 1-pound packages for making meatballs, spaghetti sauce, burgers, meatloaf, and even makes a great pizza topping when crumbled and fried. This sausage is extremely versatile.

To Cook:

Heat a cast-iron skillet or griddle, or on a barbecue grill, on medium-high. Add the sausage, and when it starts to sizzle, reduce the heat to medium and rotate the sausages every couple of minutes until the casing is browned evenly, about 12-15 minutes total.

Bonus Recipe: Goose Sausage Patties (a.k.a. The Manitoba McHonker)

On a Manitoba goose hunting adventure, we took some bounty from the field and turned it into the ultimate goose breakfast sausage. We formed the sausage into patties right in the field and fried them on a Camp Chef griddle, with fresh coffee percolating just inches away. Add a medium cooked egg and a slice of cheese between a toasted English muffin, and you’ve got the McHonker.

Ingredients

• 4 lbs. goose breasts, ground
• 1 ½ lbs. bacon, finely diced
• 2 Tbsp. salt
• 1 Tbsp. ground black pepper
• 1 Tbsp. dried sage
• 1 Tbsp. ground cumin
• 1 Tbsp. paprika
• 1 Tbsp. garlic powder
• 1 tsp. cayenne pepper (optional)
• ½ cup very cold water

Directions

1. Grind the goose meat with a 3/16-inch grinder plate, and mix in the bacon, spices, and water until completely blended.
2. Portion the sausage into breakfast patties.

To Cook:

Place the patties in a fry pan over medium-high heat. When the sausages start to sizzle, reduce the heat to medium and turn the sausages every couple of minutes until they’re evenly browned. Total cooking time is should take about 10 minutes, and the center should still be pink.

Written by Brad Fenson for Field & Stream and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.