Hot Italian Sausage Venison
Transform your wild game into a fiery flavor sensation with this Hot Italian Sausage Venison recipe. Perfectly blending lean venison with rich pork shoulder (or pork belly for extra juiciness), this homemade sausage features bold Italian spices like fennel seeds, smoked paprika, and crushed red pepper flakes for a robust, smoky kick. The addition of classic herbs like oregano and basil, along with garlic powder, ensures a savory, aromatic finish in every bite. Whether you're stuffing it into natural casings for authentic links or shaping it into patties, this versatile recipe is a delicious way to enjoy venison. Ready in under an hour, this dish is perfect for grilling, pan-frying, or incorporating into pasta, sandwiches, or hearty stews. Elevate your game meat cooking with this easy-to-follow, crowd-pleasing recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds venison (lean, trimmed)
- 1 pound pork shoulder (or pork belly for added fat)
- 1.5 tablespoons fennel seeds
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 2 teaspoons dried oregano
- 1.5 teaspoons dried basil
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 0.25 cup cold water
- 1 package natural sausage casings (optional, for stuffing)
Instructions
Chill the venison and pork in the freezer for 30 minutes to firm it up for grinding.
Using a meat grinder or a food processor, grind the venison and pork together. If using a grinder, use a medium or coarse grinding plate.
In a large mixing bowl, combine the ground venison and pork with the fennel seeds, crushed red pepper flakes, smoked paprika, oregano, basil, garlic powder, salt, and black pepper.
Add the cold water to the mixture to help distribute the seasonings evenly. Mix thoroughly with clean hands or a stand mixer with a paddle attachment until the mixture becomes sticky and holds together when pressed.
If stuffing the sausage into casings, soak the natural casings in warm water for 30 minutes, then rinse them. Thread the casings onto a sausage stuffer or manual sausage maker and stuff the sausage mixture tightly but not to the point of bursting. Twist into 6-inch links if desired.
If not stuffing into casings, shape the sausage mixture into patties or leave it loose for crumbles.
Cook the sausage by grilling, pan-frying, or sautéing over medium heat until the internal temperature reaches 160°F (70°C).
Serve the sausage hot as part of a meal, in a sandwich, or incorporated into your favorite recipes.
Nutrition Facts
Calories |
3117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 3879 mg | 169% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 0.5 g | ||
| Protein | 395.3 g | 791% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 338 mg | 26% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 4556 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
