Homemade Venison Italian Sausage

Discover the bold and savory flavors of Homemade Venison Italian Sausage, a perfect recipe for hunters and food enthusiasts alike. This flavorful sausage combines lean ground venison and rich pork fat, seasoned with a robust blend of fennel seeds, paprika, garlic, oregano, and a hint of crushed red pepper flakes for subtle heat. The recipe also guides you through achieving the ideal sausage texture by incorporating ice water into the mix—a pro tip for tender and juicy results. Whether you prefer it as bulk sausage or expertly twisted into natural hog casings for links, this customizable recipe is freezer-friendly and versatile, making it a go-to for hearty breakfasts, comforting pasta dishes, or sizzling grill nights. Craft your own fresh, preservative-free Italian sausage and elevate your culinary creations with this delicious homemade touch!

Nutriscore Rating: 55/100

Prep Time:40 mins

Cook Time:0 mins

Total Time:40 mins

Servings: 10

Ingredients

• 2 pounds Ground venison
• 0.5 pounds Pork fat
• 1.5 tablespoons Kosher salt
• 1 tablespoon Fennel seeds
• 1 tablespoon Paprika
• 1 teaspoon Granulated garlic
• 1.5 teaspoons Ground black pepper
• 1 teaspoon Crushed red pepper flakes
• 2 teaspoons Dried oregano
• 1 teaspoon Dried thyme
• 1.5 teaspoons Sugar
• 1 cup Ice water
• 1 package Natural hog casing (optional, for sausage links)

Directions

Step 1

If using, soak hog casings in warm water for at least 30 minutes to remove salt and soften the casings. Rinse thoroughly, inside and out, before use.

Step 2

In a large mixing bowl, combine the ground venison and pork fat until evenly mixed.

Step 3

In a separate small bowl, mix together the kosher salt, fennel seeds, paprika, granulated garlic, ground black pepper, crushed red pepper flakes, dried oregano, dried thyme, and sugar.

Step 4

Evenly sprinkle the spice mixture over the meat and fat mixture. Mix thoroughly with your hands or a stand mixer fitted with a paddle attachment until fully incorporated.

Step 5

Slowly add the ice water to the meat mixture, about 1/4 cup at a time, and mix until the water is fully absorbed. The mixture should feel slightly sticky but cohesive. This step helps develop the sausage's texture.

Step 6

At this point, you can cook a small piece of the sausage in a skillet to taste and adjust seasoning if necessary.

Step 7

If making bulk sausage, divide the mixture into portions and store in airtight containers or freezer-safe bags. Refrigerate for up to 3 days or freeze for up to 3 months.

Step 8

If making sausage links, load the sausage mixture into a sausage stuffer fitted with a small nozzle. Carefully thread the rinsed hog casings onto the nozzle, leaving about 4 inches of casing hanging off the end.

Step 9

Stuff the casings with the sausage mixture, being careful not to overfill, and twist to create individual links of your desired length (typically 4-6 inches). Prick any air pockets with a sterilized needle or sausage pricker.

Step 10

Refrigerate the sausage links for up to 3 days or freeze for up to 3 months. Cook thoroughly before serving.

Nutrition Facts

Serving size	1644.9 grams (1644.9g)

Amount per serving	% Daily Value*
Calories	4140

Total Fat 271.70g	348%
Saturated Fat 112.30g	562%
Polyunsaturated Fat 0.00g
Cholesterol 1077mg	359%
Sodium 7982mg	347%
Total Carbohydrate 19.40g	7%
Dietary Fiber 7.00g	25%
Total Sugars 7.20g
Protein 396.30g	793%

Vitamin D 0IU	0%
Calcium 198mg	15%
Iron 60mg	334%
Potassium 3488mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.5%

Protein: 38.6%

Carbs: 1.9%