Pork and Venison Sausagemeat

    (53)
    15 min

    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.


    47 people made this

    Ingredients
    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

    Method
    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.

    Ingredients

    Curing mix can be purchased online.

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    Reviews & ratings
    Average global rating:
    (53)

    Reviews in English (52)

    by
    87

    I work with quite a few avid hunters, though venison is rather new to me as a cook. They all know I love to cook, so they keep bringing me in venison - of course they also know I'll make something with it, then bring it in for them to eat! Anyway, looking for new things to try and found this - wonderful!! Everyone loved it! I made biscuits and gravy with this sausage and everyone came back for seconds....and thirds!! Thanks for taking the time to share the recipe!  -  26 Dec 2007  (Review from Allrecipes US | Canada)

    by
    54

    Excellent recipe! I was able to use up some venison roasts as well as make a more healthy breakfast sausage. I did add a bit more sage as that is my taste, I do appreciate the suggestion to try a sample before freezing. Thanks alot!  -  22 Mar 2008  (Review from Allrecipes US | Canada)

    by
    45

    Terrific recipe, AmynJohn! We have 3 hunters under one roof and using all that venison can be a challenge before the next season rolls around. This will definitely help to use up the meat. We used Adobe seasoning instead of the curing mixture since I could not find the Morton's one you suggested. The entire family (even Grandma!) enjoyed our sausage gravy and biscuits this morning.  -  05 Jan 2008  (Review from Allrecipes US | Canada)

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