Homemade Venison Beef Sausage with Beef Chuck

Venison Beef Sausage

Ever tried making game sausage and ended up with something that feels like a rubber eraser? It happens because venison is lean. Without enough fat, the proteins tighten up too much when they hit the heat, leaving you with a dry, crumbly mess.

This venison beef sausage fixes that by blending the wild game with beef chuck. The fat from the beef integrates into the lean meat, which keeps every bite juicy. It's a straightforward way to get a high-end result using basic equipment.

You can make these as patties for a quick breakfast or stuff them into casings for classic links. Either way, the long chill time is what makes them taste like they came from a specialty butcher.

The Technique Behind It

• The Protein Bond: Mixing the meat vigorously until it feels tacky creates a bond that stops the sausage from falling apart in the pan.
• Fat Distribution: Adding chilled beef fat ensures the lipids stay suspended in the meat rather than leaking out immediately during cooking.

Recipe Specs

This recipe makes about 10 pounds of sausage, yielding 40 servings or 40 individual links. The total time is mostly passive, as the meat needs a full 12 hours to cure in the fridge.

The Ingredients

I like using a mix of ground venison and beef chuck to get the fat ratio just right. For a more detailed look at meat nutrients, you can check USDA FoodData Central.

• 5 lbs ground venison
• 5 lbs ground beef chuck
• 1 cup chilled beef fat Why this? Provides the moisture lean deer meat lacks
• 4 tbsp kosher salt
• 2 tbsp cracked black pepper
• 2 tbsp red pepper flakes
• 2 tbsp rubbed sage
• 3 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 15 beef casings
• 2 cups warm water

Gear You'll Need

You can easily do this at home without professional equipment. A large chilled mixing bowl or tub is a must to ensure the meat stays cold. If you are crafting links, a basic sausage stuffer is much faster, though a funnel can work in a pinch.

To achieve a deep, rich crust during the final sear, a cast iron skillet is your best bet.

The Cooking Process

Phase 1: Cold Blending

In a large, chilled tub, combine the ground beef chuck and ground venison. Evenly sprinkle on the kosher salt, cracked black pepper, red pepper flakes, rubbed sage, brown sugar, garlic powder, and onion powder. Mix thoroughly by hand or with a heavy-duty mixer until the texture becomes sticky and tacky.

Note: This stickiness means the proteins have bonded. Fold in 1 cup of chilled beef fat until fully incorporated.

Phase 2: The Flavor Cure

Cover the meat tightly with plastic wrap and refrigerate for 12 hours. This stage is crucial for the venison beef sausage recipe to ensure the salt tenderizes the meat and the spices fully develop.

Phase 3: Shaping and Casing

To make patties, form the cold meat into discs 1/4-inch thick. For links, soak beef casings in warm water for 30 minutes. Fill them with a sausage stuffer, twisting the casing every 6 inches to separate the links.

Phase 4: Searing to Perfection

Warm a cast iron skillet over medium heat. Add the patties or links to the pan. Fry patties for 4-5 minutes per side. Brown the links until a deep crust forms and a meat thermometer reads 160°F (71°C), following USDA ground meat safety guidelines.

Quick Fixes

If the meat doesn't feel sticky during the mixing phase, it will likely crumble in the pan. You need to keep mixing until you feel that resistance. If the casings pop, you've likely overstuffed them or the heat was too high, causing the inside to expand too fast.

Fixing Crumbly Meat

This happens if the meat wasn't blended enough or lacks fat. Mix until tacky and always use high-fat chuck.

Preventing Burst Casings

Overfilling the casing is the main cause. Leave a little room and cook over medium heat.

Taming Gamey Flavor

If the deer flavor is too strong, add a bit more brown sugar or a pinch of ground cloves.

Flavor Variations

Feel free to customize the seasoning of your venison beef sausage. I've found that adding a tablespoon of smoked paprika creates a wonderful campfire taste. For a more breakfast-inspired flavor, double the sage and stir in a pinch of ground cinnamon.

If you prefer a spicy kick, replace the red pepper flakes with diced fresh habaneros.

Keeping It Fresh

Keep raw sausages sealed in the fridge for 2 days. This venison beef sausage freezes well for bulk prepping. Put raw patties or links in vacuum-sealed bags and they'll last up to 6 months in the freezer.

When you're ready to eat, thaw them overnight in the fridge. Reheat in a skillet over medium heat until the internal temperature hits 165°F (74°C).

Serving Suggestions

These taste amazing on a toasted brioche bun with pickled onions and spicy mustard. For a more substantial meal, use these patties as a substitute for roast beef in a French Dip Sandwich. I also suggest crumbling them into a filling breakfast hash alongside bell peppers and diced potatoes.