Does Deer Sausage Have Pork in It?

Deer sausage is a delicious way to enjoy venison from a successful hunt. But with its savory, smoky flavor you may wonder – does deer sausage contain pork? The answer is it usually does. While pork-free venison sausage is possible, pork fat is a traditional ingredient used to enhance the taste and texture of deer sausage. In this article, we’ll look at why pork is added, how much is used, and tips for making tasty venison sausage without it.

The Role of Pork in Venison Sausage

The majority of venison sausage recipes call for the addition of pork fat and/or pork trimmings. There are a few reasons for this:

• Fat content – Deer meat is very lean. Pork fat adds moisture, richness, and bind to the sausage. Without it, venison sausage can end up dense and dry. Adding pork provides the right balance of fat to create a juicy interior and snappy casing.

• Flavor – Pork contributes its own distinctive flavor The subtle sweetness and umami of pork fat complements and rounds out the venison’s bolder, gamier notes.

• Texture – Pork helps achieve a smooth, emulsified sausage texture. The soft pork fat liquefies during cooking to keep the interior moist.

So while not mandatory, the majority of venison sausage recipes include pork to achieve the classic flavor, moisture, and snappy bite that make these sausages so satisfying.

How Much Pork is Used?

When making deer sausage, a general guideline is to mix the venison with 20-40% pork fat or trimmings. For example, for 5 pounds of ground venison, you would add:

• 1-2 pounds of pork fat to make an 80/20 or 75/25 venison to pork ratio

• Or 2-3 pounds of pork trim for a 60/40 or 70/30 ratio

Pork shoulder or belly trimmings provide both meat and fat, while fatback contributes pure fat. The meat gives flavor and bind while the fat provides moisture. Too little pork, and the sausage may be dry and dense. Too much, and it loses its venison character. A 75/25 – 60/40 ratio gives the best of both worlds.

Tips for Making Venison Sausage Without Pork

While traditional, pork isn’t a must for tasty homemade venison sausage. Here are some tips for crafting delicious sausage using just venison:

• Substitute beef or bison fat – For a more game-centric sausage, use suet from grass-fed cattle or bison tallow in place of pork.

• Incorporate butter or oil – Adding butter or olive oil can help make up for the lack of pork fat. Mix in chunks of chilled butter or emulsify oil into the ground meat.

• Increase venison fat trim – Use fatty venison trimmings from the brisket, neck, or rib area to incorporate venison fat instead of pork.

• Use powdered milk or dry breadcrumbs – Adding 1⁄4 cup per pound of meat helps retain moisture in pork-free sausage.

• Keep it cold – Chill all ingredients and equipment before grinding and mixing. This helps everything emulsify into a bind.

• Cook low and slow – Slow, gentle cooking helps render venison fat and keeps the interior moist.

With some adaptations, you can certainly craft flavorful venison sausage without pork. But for many hunters, the rich, full flavor pork lends venison sausage is an integral part of this cherished recipe.

Should You Avoid Pork in Venison Sausage?

Beyond personal preference, some hunters may wonder if there are good health reasons to avoid pork in venison sausages. Here are a few things to consider:

• Fat content – Pork does add saturated fat. Using beef or venison fat provides a leaner option.

• Trichinosis – This parasitic infection from undercooked pork is now extremely rare in commercially raised US pigs. Not a major risk with purchased pork.

• Allergies – Some sausage fans need to avoid pork for allergy reasons. Game-only sausage provides an option here.

• Dietary restrictions – Certain diets like kosher, halal, or vegetarian prohibit pork for religious/ethical reasons.

For most hunters though, the rich, hearty flavor pork imparts to venison sausage is well worth its inclusion. Those preferring an all-venison sausage have options too with the right techniques.

Types of Venison Sausage with Pork

From breakfast links to smoked kielbasa, pork is used across many styles of venison sausage. Some popular varieties include:

Breakfast Sausage

• Ingredients – Seasoned with sage, black pepper, cayenne, maple syrup or brown sugar

• Texture – Fine, emulsified interior encased in a delicate casing

• Uses – Fried into patties, crumbled into egg bakes, sliced for sandwiches

Bratwurst

• Ingredients – Flavored with nutmeg, ginger, caraway seed, garlic

• Texture – Coarse grind with visible chunks of meat

• Uses – Grilled or pan-fried; paired with beer and sauerkraut

Italian Sausage

• Ingredients – Fennel seed, parsley, red pepper flakes give it signature flavor

• Texture – Can be coarse or finely ground

• Uses – Sauteed for pasta dishes, simmered with peppers and onions

Smoked Kielbasa

• Ingredients – Garlic, marjoram, black pepper provide robust seasoning

• Texture – Packed into large casings for hearty slices

• Uses – Hearty sandwich filler, baked into casseroles, or slice for appetizers

Cajun Andouille

• Ingredients – Onion, paprika, cayenne, black pepper, garlic give it kick

• Texture – Coarsely shredded meat and fat

• Uses – Adds bold flavor to gumbos, jambalayas, red beans and rice

The rich taste and succulent texture pork lends these sausages is hard to replicate. But for hunters who prefer an all-venison sausage, a few adaptations can craft delicious links from 100% wild game.

Making Pork-Free Venison Sausage

Want to try your hand at pork-free venison sausage? Here is a basic recipe and process to follow:

Ingredients:

• 3 lbs venison meat, diced into 1” cubes
• 3⁄4 lb venison fat trim, diced
• 3 cloves garlic, minced
• 1 Tbsp kosher salt
• 2 tsp black pepper
• 1 tsp cayenne (optional)
• 1⁄2 tsp dried sage
• 1⁄2 cup ice water

Instructions:

1. Chill venison, fat, and all equipment in freezer 1 hour prior to grinding

2. Grind venison and fat through a coarse die into a chilled bowl

3. Add seasonings and knead thoroughly with clean hands until well incorporated

4. Slowly work in ice water until mixture achieves a sticky, tacky texture

5. Stuff mixture into hog casings, prick air pockets, and twist off into 4-6” links

6. Place on a baking sheet, cover with plastic, and refrigerate overnight

7. Hot smoke at 180°F for 1-2 hours until internal temperature reaches 160°F

8. Chill fully before freezing or consuming within 5 days

This recipe uses only venison meat and fat along with a touch of added moisture from water. Keeping everything chilled helps the meat bind properly. Smoking or slow-roasting gently cooks the sausages while rendering venison fat for moisture. If desired, a tablespoon of olive oil can be substituted for some of the water.

Final Thoughts

When it comes to venison sausage, the use of pork and pork fat is deeply traditional. The rich, hearty flavor and succulent texture pork imparts is prized by many hunters. However, with care taken to compensate for the lack of added fat and moisture, delicious pork-free venison sausage can certainly be crafted as well.

For those who enjoy an all-wild-game sausage, substitutes like beef suet, bison tallow, or venison fat can mimic pork’s effects. Extra chilling, gentle cooking, and small amounts of oil or moisture also help compensate when making porkless links.

While personal preference plays a part, hunters can enjoy fantastic venison sausages either with or without the addition of pork. With the right techniques and seasonings, both can provide a satisfying way to savor the wild goodness of venison.