Wild Game Sausage

The most important thing to remember in making a wild game sausage is the ratio of fat. Because so much of the wild game is very lean, bison, venison, elk it is very important to add 25 – 30 % fat.

If you are working with 4 pounds of meat you will be adding 1 1/2 to 2 pounds of pork fat. Last night we worked with bison & venison that was brought in from the group. I contacted Darin from Edwards Meats and ordered a pork fat with a medium grind to add to our ground meat. I also pick up my hog casings from Edwards Meats http://edwards-meats.com

Another important ingredient is salt. I prefer sea salt or kosher salt. A good rule is 1/3 ounce of salt per pound. So if you are working with 4 pounds of ground meat and 2 pounds of pork fat you will need 2 ounces of salt.

Liquid can help bring moisture to wild game sausage as well. My spicy Italian sausage I use Annisette liquor, sometimes I use a red or white wine. It is best if you have these liquids chilled. For the 6 pounds of sausage use 3/4 to 1 cup of chilled liquid.

Cooking it is very important to cook the sausage to an internal temperature of 150*. If you are working with a sausage that contains poultry cook to an internal temperature of 160*


Wild Game Spicy Italian Sausage

Great spicy Italian flavors, good for grilling, for pizza’s, add to your red sauce for pasta’s and lasagna.

  • Author: Chef Shelly


4 pounds ground game meat (venison, bison, elk)

1 1/2 – 2 pounds ground pork fat

1 1/2 tablespoons ground black pepper

3 – 4 tablespoons sea salt

2 tablespoons fennel seed

2 tablespoons red pepper flakes

2 tablespoons hot paprika or cayenne or a blend

1/2 to 3/4 cup chilled Annisette liquor


In a large mixing bowl break apart the meat so that it is loose, add the pork fat and with gloved hands mix together very well. Sprinkle all the dry seasoning over the meat and mix the seasoning into the meat well. Now add the chilled Anisette and mix well. Stuff into casings or you can keep the sausage in bulk and put in smaller bags and freeze until you are ready to use. 



Don’t forget to rinse the casings and soak in warm water at least 1 hour before you are going to stuff your sausage.

Products used for sausage making, in affiliation with Amazon.

My sausage stuffer came from Italy many years ago, when I first learned to make sausage. I just had to go purchase one right then (and luggage to get it home.) Mine is horizontal, I actually think these vertical stuffers would be easier. https://amzn.to/2W2LdHa
This is one of my books that I use for research https://amzn.to/2Cxp5vq
Another favorite book of mine from The Culinary Institute of America https://amzn.to/2SXj16x
Instant read thermometers are such a great item to have for cooking meats (and not over cooking meats)