Seasoning for venison sausage often includes aromatic spices such as garlic, oregano, sage, thyme, black pepper, ginger and nutmeg. Also, because venison is so lean, the kind of fat added to enhance flavor can also count as a seasoning. For leaner sausage, consider egg whites and milk powder for binders.
Spice blends for venison sausage vary by variety of sausage. For instance, if you’re making breakfast sausage, an easy seasoning blend includes 5 tablespoons of salt, 2 tablespoons of rubbed sage and 1 tablespoon each of ground white pepper, ginger, nutmeg, thyme and crushed red pepper. This blend features a slightly sweet taste with a little pepper for a morning pick-me-up. Add fat as necessary to give the sausage more body.
To make venison pepperoni, combine 2 tablespoons sugar, 3 tablespoons chili powder, 1 1/2 teaspoons oregano, 1 teaspoon each of ground cumin, thyme and whole anise, and 1 tablespoon each of cracked pepper and fine-ground pepper and 3/4 cup dry milk. Add less fat here because pepperoni is a lean, hard sausage made for slicing.
For a more traditional venison sausage, use 3 tablespoons of salt, about 1 tablespoon of black pepper, 1 teaspoon garlic powder, 1 tablespoon powdered onion, 3 tablespoons ground ginger (or 1 1/2 tablespoons grated ginger) and 1/2 teaspoon freshly ground juniper berries. Be careful measuring juniper, as it’s very pungent and can easily overpower the distinctive flavor of venison.