Homemade Smoked Venison Sausage

Learn how to make mouthwatering smoked deer brats for grill this summer! It's easier than you think.

This process takes two days. Weekends are ideal. 2

1 Part Venison It doesn't matter how much venison and sausage you use, as long as it is a 1-to-1 ratio.
1 Part Pork Sausage
1 Can Beer Optional

Rinse excess blood off of your meat.
Rinse the casings under cold water to remove the salt from them.
Soak your casings in warm water for about one hour, while you grind the meat.
After your meat has drained, grind it using the meat grinder.
Mix the ground pork with the ground venison by hand. You should have equal parts venison and ground pork.
Prepare your venison sausage seasoning by following the kit directions.
Pour the seasoning over the meat mixture and work the seasoning in by hand.
Run the seasoned meat mixture through the meat grinder again.
If you'd like, mix one can of beer into the meat mixture.
Load up your stuffer with the meat mixture, and run it through to the tip of the stuffer tube.
Gently ease the casing onto the stuffer.
Tie the end of the casing.
Gently push the meat mixture through the stuffer and into the casing, using your hands to mold the casing as you go.
As you near the end of the casing, slow down, remove the casing, and tie a knot.
Continue until all of your casings are stuffed, or you run out of meat mixture.
Let your meat rest overnight.
In the morning, load up your smoker with the sausage.
Smoke at 120 degrees for 1 hour, 160 degrees for 30 minutes, with the smoke "on", and 180 degrees until the suasage reaches an internal temperature of 156 degrees F. Leave the smoke on for up to 2 hours.
If you'd like, freeze your sausage in freezer bags or vacuum sealed bags.

Keyword venison