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venison sausage links

Easy Venison Maple Sausage Links

Total Time 2 hours
Serving Size 10 lbs of sausage

Equipment

  • 1 Meat Grinder
  • 1 Sausage Stuffer (if not using meat grinder attachment)
  • 1 Large tub or bowl for mixing meat

Ingredients

  • 10 lbs venison chunks or ground venison
  • 4 lbs beef fat
  • 1 cup real maple syrup
  • 1 cup cold water
  • 3 Tbsp salt
  • 3 tbsp black pepper
  • 3 tbsp ground sage
  • 2 tsp red pepper flakes
  • 1 tsp rosemary
  • 1 tsp ground coriander
  • 1 tbsp granulated garlic
  • 1 tbsp smoked paprika
  • sausage casings (your preffered size)

Instructions

  • Follow the directions on your sausage casings, and prepare them. The instructions will vary depending on the ones you use. The ones I used only needed a short soak and they were ready to go, but dried ones may need longer.
  • If not already using ground venison, cut your meat into cubes and run it through the grinder using the course grind plate.
  • Make sure you run the fat through the course grind plate as well before changing to the smaller grind plate.
  • Once changed to the smaller grind plate, run the already ground meat, and fat through the grinder and make sure you mix it really well until fully combined.
  • Once the fat is evenly distributed, add in the maple syrup, water, and seasonings and mix really well with your hands. Use gloves if you'd prefer.
  • Set up your sausage stuffing attachment on your grinder if using that, or set up your sausage stuffer if using a stand-alone sausage stuffer.
  • Tie the end of the sausage casing and then carefully put it over the end of the stuffer tube.
  • Carefully holding the casing over the end of the sausage stuffer tube, put meat down the tube and turn on the switch, or if using a manual stuffer start cranking.
  • Be sure to leave a gap between each set of sausages. For example, we tied them off after 5-6 sausages, and that's what we put in each package. You do not want to separate the sausages until after cooking or they could lose their shape. To create a sausage link, you just twist between each one at the desired length you want.
  • When you get to the end of the sausage casing, make sure to leave enough room to tie it off.
  • Freeze them for about an hour or so or just until firm so when packaging them they don't get squished.

Notes

  • The casings are edible, but you can peel them off after cooking if you don't want to eat them. 
  • If using larger casing like I did, you will probably pack less sausages in each package. These will need to cook a little longer, but in my opinion they are more delicious and juicy!
  • Make sure to leave enough room on the ends to tie the casings, if not, the sausages will not hold their shape.