Recipes for deer sausage typically involve grinding deer meat and pork fat with salt and other seasonings and then shaping the mixture into sausages. Generous amounts of seasoning can provide a favorable counterpoint to the strong natural flavor of deer meat, also known as venison.
A basic recipe for deer sausage starts with 5 pounds of cubed deer meat, 1 pound of cubed fresh pork fat and 2 tablespoons of salt and other seasonings. A suitable seasoning mix might include ingredients such as sugar, chili powder, garlic powder, ground celery seed and dry milk powder. A fancier mix uses ingredients such as chopped shallots, minced garlic, minced sage, dried porcini mushrooms and ground black pepper.
To make the deer sausage, the cook keeps the deer meat and pork fat cold and stiff in the refrigerator to prepare for the grinding and stuffing process. She can add salt and seasonings to the meat and fat before thoroughly grinding the mixture, but some cooks grind the meat and the fat and then mix in salt and other seasonings, kneading well to distribute the flavors evenly.
If the cook chooses to use casings, she flushes them with water before stuffing them with meat using a sausage-stuffing device. Depending on the specific style of sausage, the cook might then proceed to bake the sausages, hang them, smoke them or store them in the refrigerator.