Pork and venison sausage

    6 hours 20 min

    These are highly flavoured sausages with incredible texture. They take a full four days to make, but the results are really worth it. Enjoy these for breakfast or for dinner.

    6 people made this

    Serves: 32 

    • 450g minced venison
    • 450g pork sausagemeat
    • 1 1/2 teaspoons mustard powder
    • 1 teaspoon mustard seeds
    • 2 teaspoons liquid smoke flavouring
    • 1 1/2 teaspoons garlic granules
    • 1 1/2 teaspoons onion salt
    • 1 1/2 teaspoons meat tenderiser
    • 4 tablespoons water or as needed

    Prep:20min  ›  Cook:6hr  ›  Ready in:6hr20min 

    1. In a large bowl, mix together the minced venison and pork sausagemeat. Season with mustard powder, mustard seeds, liquid smoke, garlic granules, onion salt and meat tenderiser. Mix in just enough water to make the mixture sticky. Cover and refrigerate for three days, mixing once a day.
    2. On the fourth day, preheat the oven to 70 C / Gas 1/4. Form the mixture into 5cm rolls and place them on a baking tray.
    3. Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in cling film and refrigerate until needed.


    Liquid smoke flavouring and meat tenderiser can be purchased in speciality shops or online.

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    Reviews & ratings
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    Reviews in English (5)


    This turned out very well! Having never made summer sausage, I was a little concerned. The flavor is perfect and it was a huge hit with my husband and his hunter buddies!  -  28 Dec 2005  (Review from Allrecipes US | Canada)


    I had to find a recipe to use up some elk meat from last hunting season, and came across this summer sausage recipe. The only thing I did different is bake the sausage at about 250 degrees for about 3 hours. It came out pretty tasty, and was a good way to use up some of that meat!  -  09 Jul 2006  (Review from Allrecipes US | Canada)


    Pretty good. Have had better. Easy to make and bake.  -  09 Jan 2007  (Review from Allrecipes US | Canada)