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    You are in: Home / Recipes / Venison Sausage Filling Recipe
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    Venison Sausage Filling

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Pink_Diamond's Note:

    Here is a nice way to use up ground venison. It makes nice lean sausages. You can make the mixture more spicy by adding more pepper and red pepper flakes. The servings say 30 to 40. It depends on how big you make the sausage.

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    Serves: 30-40



    Units: US | Metric


    1. 1
      Mix all ingredients together in large bowl.
    2. 2
      Meat is ready to be put into sausage casings.

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    Ratings & Reviews:

    • on November 10, 2010


      Very tasty recipe. I added 2 tbls of cayenne for heat, but other than that, I followed the recipe exactly. The only thing I will change next time is to add more pork fat. I believe the pork butt I used was too lean, so the sausage came out a little dry. I also used collagen casings (that specifically say to not soak first), which I will not use again. They filled ok, but did not hold up well when cooked on the grill. I served these up at a BBQ last week to compliment some pork ribs (#152453) and deer balls (#150361)--everyone loved them--even the ones who thought they didn't like deer meat. Thanks Kitten for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Venison Sausage Filling

    Serving Size: 1 (63 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 179.8
    Calories from Fat 107
    Total Fat 11.9 g
    Saturated Fat 4.6 g
    Cholesterol 56.8 mg
    Sodium 594.4 mg
    Total Carbohydrate 2.6 g
    Dietary Fiber 0.4 g
    Sugars 0.4 g
    Protein 14.6 g

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