Pork and Venison Sausagemeat

Pork and Venison Sausagemeat


47 people made this

About this recipe: A simple, yet delectable recipe for homemade sausagemeat. Venison, pork, curing mix and seasonings are mixed together, then frozen in 450g portions until needed. This recipe makes a total of 3.6kg sausagemeat. Use in any recipe that calls for sausagemeat.


Serves: 64 

  • 2.7kg minced venison
  • 900g minced pork
  • 4 tablespoons curing mix
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon crushed chillies
  • 4 tablespoons dark brown soft sugar
  • 3 tablespoons dried sage

Prep:15min  ›  Ready in:15min 

  1. In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mix, pepper, crushes chillies, sugar and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
  2. Divide into 450g portions and freeze.


Curing mix can be purchased online.

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