Venison Honey Garlic Sausage Recipe (2024)

March 9, 2014 by Lowell Strauss 24 Comments

Honey Garlic Sausage Recipe

A mild, tasty sausage, Venison Honey Garlic Sausage is sure to be a favourite family recipe.

This sausage recipe uses 25lbs meat. It can be scaled up or down based on the size of batch you want to make. I’ve listed the proportions I used for this batch of sausage (60% venison 40% pork). If you like very lean sausage use 100% venison. Adding pork adds fat to the sausage which makes a juicer final product. You can also play around with the type of pork meat you use – lean pork (more meat) vs. fatty pork (more fat). I use lean pork as it does improve the texture of the sausage over straight venison, while not increasing the fat too much. If you grind your own meat, use a medium to fine blade (grinding once) or a coarse blade (if grinding twice).

Spices can also be adjusted to taste. After mixing the batch of sausage I always fry a small patty to see if I like the amount of seasoning. The flavours will develop more in time but you will get a sense of whether you need to add more of any particular spice. This is part of the beauty of making homemade sausage. You can season the sausage to your own tastes. One word of caution – if an ingredient in a new recipe looks like a lot, start by adding less than the recipe calls for. You can always add more after you have fried a sample, but you cannot remove spice once it is in the meat you can only add more meat to ‘dilute the spice’.

The Recipe – Venison Honey Garlic Sausage

Ground venison – 15lbs

Ground pork (lean) – 10lbs

Salt – 4 Tbsp

Pepper – 4 Tbsp

Honey – 1 ¼ cups

Garlic – 4 cloves (crushed or pureed) [A Stainless – Steel Rasp from Lee Valley Tools makes short work of this task]

Cayenne pepper – 1 tsp

Sage – ¼ tsp

Water (hot) 3 cups

In a bowl dissolve the honey in the hot water. Stir in the salt, pepper, cayenne, sage and garlic. Add to meat mixture. Mix thoroughly.

After the sausage is well mixed, stuff the meat into natural casings (available at your butcher’s store) as seen in the photo below. I sometimes simply treat this like ground meat and pack it in 1lb plastic bags or brown butcher paper and freeze. Then I can use in it in spaghetti sauces, or make sausage patties for frying or barbequing. It’s versatile, and tasty however I prepare it. Plus, I have the great satisfaction of knowing that the deer I took this fall has been processed, by me, into a fantastic supper that I’m serving to my family.

About Lowell Strauss

Lowell Strauss is an outdoor writer and photographer. He lives in Saskatchewan, Canada, and blogs about hunting, shooting, and everything outdoors.

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Reader Interactions

Comments

Mike says
January 27, 2022 at 09:13
Is it 1/4 teaspoon of Sage???
Seems really low quantity for a 25lb batch?
Reply
- Lowell Strauss says
  January 28, 2022 at 11:26
  Hey Mike, thanks for your question. Yes, it’s a small amount of sage. Sage is an aromatic spice, and I add it to round out the flavour yet not dominate the sweetness of the honey. Think of it as a supporting role rather than the star in this recipe. Before casing any new recipe, I always fry a sample. If you think it needs more sage, by all means, add it. That’s half the fun. 🙂 Good luck, and let me know how it turns out.
  Reply
Richard Weaver says
March 23, 2021 at 18:03
My 10 years old son and I have made 30lbs of these sausages so far. They are delicious. Next time I’ll bump up the spices and honey a bit. Trust me…take these to any cookout ant they will dissappear.
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Reply
- Lowell Strauss says
  March 24, 2021 at 16:21
  I use most sausage recipes as a starting point and then season to taste. I’m glad to hear you’ve found a winning combination, Richard.
  Cheers,
  Lowell
  Reply
Sherri Lynn Wagner says
March 8, 2021 at 17:38
I’m going to be using a mixture of goat and pork. Pretty excited to try your recipe, will keep you posted.
Reply
- Lowell Strauss says
  March 24, 2021 at 16:18
  Hi Sherri, I’m keen to hear how the sausage turned out. I just finished a fresh batch too. It’s one of my favourites.
  Reply
  - Sherri Wagner says
    March 14, 2022 at 13:17
    Hey, it’s March /22 must be the time of year because I decided to make your recipe again.. 😉 The sausage turned out great using goat instead of venison, it was a real hit especially since it was our own honey, goat and pork this year..
    Reply
    - Lowell Strauss says
      March 14, 2022 at 13:31
      It’s funny. Even with dozens of recipes, there are always a few favourites we make every time; and this is one of them. Thanks for letting me know this Honey Garlic sausage recipe has become one of yours.
      Reply
Janelle says
January 13, 2021 at 18:55
I am new to making sausages. Would it work to use 100% fresh ham? I got one from my Dad and do not want to brine and smoke it. Could we use this sausage recipe with 100% fresh ham? We prefer our sausages on the leaner side. Should I add fat? Thank you!
Reply
- Lowell Strauss says
  January 18, 2021 at 05:57
  Hi Janelle,
  You can use whatever ground meat you have available. I assume you’re referring to a pork ham, in which case the meat has more fat than vension. To keep it lean, I wouldn’t add any extra fat. Good luck. Let me know how it turns out.
  Lowell
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  Reply
Kelly says
January 26, 2019 at 17:28
Did you use a binder?
Reply
- Admin says
  September 1, 2019 at 08:43
  I don’t use a binder in this recipe. Just follow the recipe and mix well. Good luck.
  Reply
Nick says
January 6, 2019 at 13:43
Do you have anymore venison sausage recipes to share?
Reply
- Admin says
  September 1, 2019 at 08:35
  Thanks, Nick. I’ve got more recipes in the works. Watch for them this fall.
  Reply
Barbara Olson says
November 19, 2018 at 10:47
Recipe sounds awesome. I’m new at all this but excited to try this recipe. Thank you for sharing.
Reply
- Lowell Strauss says
  November 19, 2018 at 11:20
  Good luck, Barbara! I know you’ll love this sausage.
  Reply
Tony says
March 8, 2018 at 12:43
Black pepper or hot red pepper?
Reply
- Lowell Strauss says
  November 19, 2018 at 11:22
  black pepper
  Reply
Kevin says
November 13, 2017 at 13:16
I tried this recipe and loved it! I did have to use a whole head of garlic tho. I just love garlic! As to the curing salts. They must be used if you’re planning on smoking the sausage to prevent botulism. For fresh sausage just make sure they’re cooked all the way through.
Love the recipe! Will keep using it in the future!
Reply
- Lowell Strauss says
  November 14, 2017 at 13:53
  I’m glad you liked it, Kevin! I hope the rest of your friends and family love garlic too! 😉
  Reply
blaine says
December 1, 2015 at 17:28
Do you not use any cure in this recipe, I would like to try it but have been told I should use curing salt.
Tks
Reply
- Lowell Strauss says
  December 1, 2015 at 22:45
  No curing salt needed, Blaine. Although there are many different sausage recipes that call for curing salt this one doesn’t. It’s a fresh sausage so treat it like you would any raw meat until cooked.
  Reply
Martin Donald says
November 22, 2014 at 18:24
I was just wondering….. Did you mean four cloves of garlic or four whole bulbs?
Thanks
Reply
- Lowell Strauss says
  November 23, 2014 at 23:56
  Hi Martin. The recipe is correct at four cloves (toes) of garlic. Raw, pureed garlic imparts a lot of flavour to the sausage – a little goes a long way. Four whole bulbs would too potent for me. The best thing to do would be to start with four (or six if you like stronger garlic flavour) cloves and fry a small sample. If the garlic flavour is not strong enough for you, then add more. Good luck.
  Reply

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Venison Honey Garlic Sausage Recipe (2024)

FAQs

What is in butchers choice honey garlic sausage? ›

Ingredients: Pork, Sugars [maltodextrin (corn, Rice, Potato), Fructose,honey, Sugar, Dextrose], Water, Sea Salt, Buffered Vinegar, Garlicpowder, Vegetable Oil, Flavour, Spices And Spice Extracts.

Read The Full Story ›

What is the secret ingredient in sausage? ›

The Rules and the Secrets

Fat – the meat needs about 25 – 30% fat in it. The fat is the glue that holds meat particles together and gives sausages their texture. If you don't like that rule, forget about making good sausage.

Tell Me More ›

What is the ratio for making deer sausage? ›

Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. There is a difference in Pork Trimmings. They can vary from 90% fat – 10% lean to 50% fat – 50% lean.

What's the best way to cook deer sausage? ›

Poaching/Steaming

If you prefer to cook the rings indoors, brown both sides in a medium-hot skillet, add about 1/8 inch water to the pan, and place a lid on the pan, allowing the sausages to "steam." Smoked Sausage - Steam about 5 - 8 minutes. Raw Sausage - Steam about 10 - 12 minutes.

Find Out More ›

What is the healthiest sausage you can buy? ›

Extra-lean chicken or kangaroo sausages tend to be the healthiest sausage option. Leaner sausages are also often lower in calories and salt.

Learn More ›

Why add vinegar to sausage? ›

With dry sausages, vinegar does more than tenderize at the beginning and add flavor for enjoyment.

Tell Me More ›

What makes sausages taste better? ›

Ground Herbs and Spices

Ground spices blend seamlessly into the sausage meat. Because ground herbs and spices are smaller, they distribute through the meat evenly. They are less noticeably visible in the meat; what they lose in visual aesthetic they make up for in all-over flavor.

Read On ›

What is the most important ingredient in sausage? ›

Salt is an essential ingredient in sausage making as it enhances flavors, acts as a preservative, and helps bind the meat. The right amount of salt can make a remarkable difference in the taste of the final product.

Get More Info ›

What fat to mix with venison for sausage? ›

Pork Shoulder (Butt)

I use it more for the springy texture that it can provide to venison, which can be crumbly. And I use it in higher quantities, about 30-40 percent pork butt to 60-70 percent venison. A mixture of pork butt and venison is tasty in meatball, kebab, breakfast sausage and meat pie recipes.

Get More Info Here ›

How do you make deer sausage less gamey? ›

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

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What part of the deer is best for sausage? ›

Venison Shoulder/Chuck

The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili and sausage. Aside from the “mock” tenders, most of the muscles on this part of a typical white-tailed deer are too small for decent steaks.

Show Me More ›

How do you keep deer sausage from drying out? ›

Add Water, Cure & Binder Flour

Because our meat block is on the leaner side, we're also going to add Binder Flour in our recipe, which will improve fat and moisture retention in our venison sausages. The pink salt, or curing salt is a standard addition to smoked sausage.

Learn More Now ›

How do you know when deer sausage is fully cooked? ›

Cooked deer sausages should be dark or golden brown and firm to the touch. Before eating your sausages, place a food thermometer in the center of the fattest link. If the internal temperature is at least 160 °F (71 °C), the sausages are cooked and can be removed from the pan.

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Why do you add pork to venison sausage? ›

No, for the most part you need to add either pork fat or beef fat to a venison sausage or salami. I vastly prefer pork fat, and here's why: it's softer than beef fat and far more neutral-tasting. Add beef fat to a venison sausage and it tastes like beef. Add pork fat to a venison sausage and it tastes like venison.

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What are the ingredients in butchers sausages? ›

Ingredients; Beef Sausages – BEEF(70%),WATER,,RUSK, SEASONINGSSE450,E451,PRESERVATIVE E221, FLAVOUR ENHANCER,MONOSODIUM GLUTAMATE, ANTIOXIDANT,SODIUM ASCARBONATE,SPICE.

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What do butchers add to sausages? ›

Pork (70%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices (white pepper, nutmeg), flavourings, antioxidant: sodium ...