Venison Sausage
MAKES: 25 (6-inch) links

I like a juicy game sausage, and for this reason, I always combine equal amounts of pork with the game meat. This sausage recipe incorporates the trinity of Louisiana flavors along with typical sausage spices to create a magnificent flavored sausage.


  • 2 pounds ground venison
  • 2 pounds ground pork
  • 1/2 pound pure pork fat
  • 1/4 cup chopped onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped red bell pepper
  • 1/4 cup diced garlic
  • 1/2 cup sliced green onions
  • 1/4 cup chopped parsley
  • salt and black pepper to taste
  • 1 tbsp ground sage
  • 1 tbsp caraway seeds
  • 15 feet pork sausage casing

In a large mixing bowl, combine meat, pork fat, onions, celery, bell pepper, garlic, green onions and parsley. Using your hands, mix all ingredients well until thoroughly incorporated. Season to taste using salt, pepper, sage and caraway seeds. Continue to blend seasonings into the meat mixture. Force meat through a meat grinder into the casing and tie off at six inch intervals. This sausage may be smoked, pan-fried or poached.

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