Hot Italian Sausage Venison

Transform your wild game into a fiery flavor sensation with this Hot Italian Sausage Venison recipe. Perfectly blending lean venison with rich pork shoulder (or pork belly for extra juiciness), this homemade sausage features bold Italian spices like fennel seeds, smoked paprika, and crushed red pepper flakes for a robust, smoky kick. The addition of classic herbs like oregano and basil, along with garlic powder, ensures a savory, aromatic finish in every bite. Whether you're stuffing it into natural casings for authentic links or shaping it into patties, this versatile recipe is a delicious way to enjoy venison. Ready in under an hour, this dish is perfect for grilling, pan-frying, or incorporating into pasta, sandwiches, or hearty stews. Elevate your game meat cooking with this easy-to-follow, crowd-pleasing recipe!

Nutriscore Rating: 68/100

Prep Time:45 mins

Cook Time:10 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pounds venison (lean, trimmed)
• 1 pound pork shoulder (or pork belly for added fat)
• 1.5 tablespoons fennel seeds
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• 2 teaspoons dried oregano
• 1.5 teaspoons dried basil
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 0.25 cup cold water
• 1 package natural sausage casings (optional, for stuffing)

Directions

Step 1

Chill the venison and pork in the freezer for 30 minutes to firm it up for grinding.

Step 2

Using a meat grinder or a food processor, grind the venison and pork together. If using a grinder, use a medium or coarse grinding plate.

Step 3

In a large mixing bowl, combine the ground venison and pork with the fennel seeds, crushed red pepper flakes, smoked paprika, oregano, basil, garlic powder, salt, and black pepper.

Step 4

Add the cold water to the mixture to help distribute the seasonings evenly. Mix thoroughly with clean hands or a stand mixer with a paddle attachment until the mixture becomes sticky and holds together when pressed.

Step 5

If stuffing the sausage into casings, soak the natural casings in warm water for 30 minutes, then rinse them. Thread the casings onto a sausage stuffer or manual sausage maker and stuff the sausage mixture tightly but not to the point of bursting. Twist into 6-inch links if desired.

Step 6

If not stuffing into casings, shape the sausage mixture into patties or leave it loose for crumbles.

Step 7

Cook the sausage by grilling, pan-frying, or sautéing over medium heat until the internal temperature reaches 160°F (70°C).

Step 8

Serve the sausage hot as part of a meal, in a sandwich, or incorporated into your favorite recipes.

Nutrition Facts

Serving size	1682.6 grams (1682.6g)

Amount per serving	% Daily Value*
Calories	3117

Total Fat 157.40g	202%
Saturated Fat 56.90g	285%
Polyunsaturated Fat NaNg
Cholesterol 1452mg	484%
Sodium 3879mg	169%
Total Carbohydrate 14.60g	5%
Dietary Fiber 7.00g	25%
Total Sugars 0.50g
Protein 395.30g	791%

Vitamin D 32IU	159%
Calcium 338mg	26%
Iron 41mg	227%
Potassium 4556mg	97%

*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: 46.4%

Protein: 51.7%

Carbs: 1.9%