Home-Cured Venison Sausages

    3 days 6 hours 20 min

    These venison sausages do take some time to make, but the results are worth it. Minced venison is mixed with curing mix and seasonings, then chilled for three days. The sausages are then slow baked to perfection.

    7 people made this

    Serves: 25 

    • 2.25kg minced venison
    • 2 tablespoons curing mix
    • 2 teaspoons mustard seeds
    • 2 1/2 teaspoons garlic salt
    • 2 1/2 teaspoons ground black pepper
    • 1 teaspoon liquid smoke flavouring

    Prep:20min  ›  Cook:6hr  ›  Extra time:3days curing  ›  Ready in:3days6hr20min 

    1. Place the venison in a large mixing bowl. Sprinkle with the curing mix, mustard seeds, garlic salt, pepper and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
    2. Cover the bowl with cling film and refrigerate for 3 days, mixing well each day.
    3. Preheat an oven to 110 C / Gas 1/4.
    4. Divide the mixture into five 450g logs, place onto a grill pan and place a sheet of foil on top to cover.
    5. Bake in the preheated oven until the logs are no longer pink in the centre and an instant-read thermometer inserted into the centre reads 70 degrees C, 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.


    Curing mix and liquid smoke can be purchased online.

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    Reviews in English (15)


    Great recipe, but how long will this last in the fridge?  -  26 Jan 2009  (Review from Allrecipes US | Canada)


    I have never made summer sausage before, and this recipe was amazingly simple. My family loved the summer sausage, and it has made my husband take up hunting in order to have a fresh supply of Venison for it. I was concerned about the whole mustard seeds, but they worked out very well.  -  15 Dec 2008  (Review from Allrecipes US | Canada)


    I used 5.5lbs of venison and 2.5 lbs of pork and adjusted the ingredients accordingly. That ratio should be higher, perhaps 50/50 venison to pork, in my opinion. Also, I think it needs more pepper (and a coarser grind). Finally, they do get better with age so don't be in a rush to consume these. Let 'em hang for a while.  -  10 Jan 2011  (Review from Allrecipes US | Canada)