Deer Sausage

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Hunting has been a long standing tradition in mine and my husband’s families. Deer hunting specifically brings a lot of meat into our house and screams for recipes to be used in. One of my favorites to date has been my husband and father in law’s deer sausage recipe.

This time in particular it was an 8 hour process, but their labor of love produced 75 pounds of sausage. They made Cajun bratwurst, beer bratwurst and polish sausage this go round. Below I’ll give you the recipes and walk you through the process they used!

Deer Sausage Recipe:

• 18 lbs deer meat (neck and shoulder meat)
• 7 lbs of pork trimmings
• PS Seasoning and Spices packet
• 8 ounce jar of diced pickled jalapenos
• PS Seasonings Natural Hog Casings
• String to tie off the sausage
• 2 IPA beers of your choice

Instructions:

1. Start by grinding your deer meat. If you do not own a meat grinder you can take it to a meat processor. You can also purchase one from a store like Cabella’s or Academy. When we initially harvest a deer we run the meat through a meat grinder twice.
2. When we begin to make the sausage we run the pork trimmings through the grinder.
3. Then mix the ground deer meat, seasoning, jalapeños, beer and the pork trimmings by hand until well combined. Then run through the meat grinder two more times to ensure it is mixed thoroughly.
4. Once the ingredients are combined you will start feeding the meat into a sausage stuffer. This part really takes two people, one to feed the sausage and one to tie off the links.
5. Once the sausage is tied off you can throw the Cajun brats and polish sausage onto a smoker to bring the internal temperature up to 155 degrees. The beer brats do not need to be pre cooked since they have a salt cure packet in addition to the seasoning packet from PS Seasonings.
6. Vacuum seal into packet sizes of your choosing. We recommend 3-4 sausages per pack.
7. Freeze until ready to use. When ready, cook to an internal temperature of 165 degrees.

I hope you enjoyed this recipe! Please comment or email with any questions. Happy hunting this season!