Things You'll Need:
- 5 lbs. venison, ground 1 1/2 lbs. fatty pork, ground 3 tbsp. ground sage 1 tbsp. red pepper flakes 1 tbsp. ground ginger 1 tsp. fennel seeds 1 tbsp. fresh-ground black pepper 2 tsp. salt
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Step 1
Trim any visible fat from the venison. Venison fat often has a gamey taste that many people find objectionable. Grind the venison in a meat grinder on medium, or take it to a butcher shop and have it ground for you.
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Step 2
Mix the spices and seasonings in a small bowl, and set it aside.
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Step 3
Mix the ground pork and venison thoroughly. Use a large, wide, shallow bowl, or spread it out on a clean counter or board. Venison is much too lean by itself to make a good frying sausage, so you must add some fatty pork so it won't scorch in the pan.
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Step 4
Spread the meat out and evenly sprinkle the spice mixture over the surface of the meat. Work the spice into the meat with your hands, using a kneading motion, until the spices are completely mixed in.
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Step 5
Refrigerate the sausage for 2 hours to give the flavors time to mingle. Pinch off a handful of the sausage and fry it in a pan until it's no longer pink. Taste the sausage to see if it is spicy enough. Add more seasoning as needed.
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Step 6
Form the sausage into small patties or tube-shaped links, if desired. Freeze the sausages, separating the individual pieces with wax paper and then placing them in freezer bags, or freeze the bulk sausage in 1-lb. packs.
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Step 7
Fry the sausage on medium heat until it reaches an internal temperature of 160 degrees. Serve it with biscuits and gravy or eggs and toast.
