Smoked Venison Sausage

Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Yield 56 sausages


  • 10 lb venison
  • 5 lb pork belly
  • 10 tbsp kosher salt
  • 3 tbsp ground marjoram
  • 2.5 tbsp black pepper
  • 2.5 tbsp garlic powder
  • 2 tbsp ground sage
  • Natural hog casings


  • ¬†About 30 minutes before stuffing, rinse the inside and outside of the natural hog casings in warm water and let soak.
  • Cut the venison and pork belly in cubes and mix evenly onto two cookie sheets. Let rest in the freezer for 30 minutes to an hour, or until just firm. Grind both meats together using the coarse plate on your grinder.
  • Whisk the dry ingredients together and distribute evenly over meat, and fold the meat over to mix it in. Put the meat through the grinder a second time using the smaller plate.
  • Using a sausage stuffer or the stuffing attachment on your grinder, carefully stuff the meat into the rinsed and soaked casings and twist into either 6-inch links or 12-inch loops. Place the stuffed sausages onto a wire rack set inside a cookie sheet or hang them from your refrigerator racks and refrigerate overnight.
  • The next day, remove the sausages from the refrigerator and let rest on the counter for 30 minutes to dry. Wipe any excess moisture from the sausages with a paper towel and place the sausages into a smoker set at 180-200 degrees. Smoke until sausages reach an internal temperature of 150 to 155 degrees. If they haven't reached the target temperature after three hours, move them to a 225 degree oven to finish.
  • Vacuum seal and store in freezer.

Published on February 17, 2020