Smoked Deer Sausage – The Delicious Secret to Wild Game Cooking

There’s something undeniably special about firing up the smoker on a crisp fall morning, the air tinged with wood smoke and anticipation. Smoked deer sausage isn’t just another recipe — it’s a tradition rooted in the heart of the hunt and the comfort of home. I still remember the first time my grandfather sliced into a link of venison sausage, steam curling into the air as the savory aroma filled the cabin. He swore by his secret blend of spices and the patience it took to let the smoke work its magic.

This recipe brings that same spirit alive — a perfect blend of bold flavors, wild game, and time-honored technique. Whether you’re a seasoned hunter or just discovering the rich, lean flavor of venison, smoked deer sausage offers an unforgettable taste of the outdoors. It’s hearty, smoky, and just the right amount of rustic — the kind of meal that tells a story with every bite.

This dish also pairs beautifully with other smoked beef recipes or your favorite easy sides for smoked sausage. If you’re planning a full feast, consider finishing the meal with a sweet dessert to balance smoky flavors.

What is Smoked Deer Sausage?

Smoked deer sausage is a seasoned, stuffed, and smoked link made primarily from ground venison and pork fat. It combines the rustic richness of wild game with smoky depth, making it a favorite for hunters and food lovers alike. Whether served fresh or stored for later, it’s a staple in wild game cuisine.

Why Use Venison in Sausage?

Venison is lean, flavorful, and highly nutritious. Here’s why it makes an excellent base for sausage:

• Lower in saturated fat than beef
• Naturally high in protein
• Rich, earthy taste ideal for smoking
• Ethically sourced and sustainable for hunters

Tools & Equipment You’ll Need

• Meat grinder
• Sausage stuffer
• Smoker (pellet, offset, electric)
• Natural or collagen casings
• Sharp knife
• Digital meat thermometer
• Wood chips: hickory, apple, or oak

Ingredients for Smoked Deer Sausage

• 5 lbs ground venison
• 2.5 lbs beef fat
• 3 tbsp kosher salt
• 2 tsp Prague Powder #1 (curing salt)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp cracked black pepper
• 1 tbsp smoked paprika
• 1 tsp red pepper flakes (optional)
• 1/2 cup ice-cold water
• Natural hog casings, soaked and rinsed

How to Make Smoked Deer Sausage

Step 1: Grind the Meat

• Chill all meat and fat until firm
• Cut into 1-inch cubes and grind using a coarse plate
• Keep cold to prevent smearing

Step 2: Season & Mix

• Add spices, curing salt, and water to the ground meat
• Mix thoroughly by hand or mixer until the texture becomes tacky and uniform

Step 3: Stuff the Casings

• Load sausage mixture into stuffer
• Carefully feed into soaked casings
• Twist into 6–8 inch links, being careful not to overstuff

Step 4: Dry the Sausages

• Hang or lay links on racks at room temperature or in the fridge for 1–2 hours
• This allows the casing to dry and form a pellicle, helping smoke adhere

Step 5: Smoke the Sausages

• Preheat smoker to 165°F
• Add your preferred wood chips (see Guide to BBQ Smoking)
• Smoke until the internal temperature reaches 160°F
  (Use a digital thermometer — see USDA guidelines)

Pro Tips for Perfect Sausage

• Always chill meat and tools to ensure clean cuts
• Use a 70/30 venison-to-fat ratio for moist links
• Let sausages rest after smoking for deeper flavor

Best Woods for Smoking Venison Sausage

According to experts, here are great choices:

• Hickory – bold and traditional
• Apple – sweet, fruity, and subtle
• Oak – classic hardwood flavor
• Pecan – mild and nutty

Refer to this full guide to the best wood types for smoking to explore the differences.

Serving Suggestions

Serve your smoked deer sausage with:

• Grainy mustard and pickles
• Rustic mashed potatoes
• Over pasta or rice
• In gumbo or jambalaya
• With What to Eat With Wild Game like roasted vegetables or skillet cornbread

And don’t forget to end on a sweet note with these Lemon Cream Cheese Bars.

Storage & Freezing Tips

• Refrigerate: Up to 7 days in an airtight container
• Freeze: Vacuum-sealed for up to 6 months
• Reheat: Gently warm in a skillet or oven, never microwave from frozen

Frequently Asked Questions

Final Thoughts

Smoked deer sausage brings together tradition, taste, and the rugged beauty of wild game. Whether you’re prepping for a family gathering or preserving your latest hunt, this recipe delivers bold flavor with every bite. For more wild and rustic inspiration, try pairing this with Smoked Beef Cheeks or classic Southern sides.

Print