Making Deer Sausage Without Pork – A Guide for Healthier Venison Sausages

Deer sausage is a tasty way to enjoy venison from a successful hunt. However, many sausage recipes call for the addition of fatty pork. While pork adds juiciness and flavor, you can still make delicious venison sausage without it.

For hunters looking to create a leaner, healthier sausage, or those who simply want the pure flavor of deer meat, pork-free sausage is easy to make at home. In this comprehensive guide, we’ll explain how to craft flavorful venison sausages using alternative binders and fats.

Why Make Venison Sausage Without Pork?

There are a few good reasons to skip the pork when making deer sausage:

• Health – Pork adds saturated fat and sodium Keeping it pork-free creates a healthier option

• Preference – Some hunters prefer a pure venison flavor profile.

• Availability – Pork fatback can be hard to find

• Dietary restrictions – Certain diets like kosher and halal prohibit pork.

While pork does improve moisture and bind the sausage, it isn’t absolutely necessary. With a few tweaks, you can still achieve a tasty end result.

Key Considerations for Pork-Free Venison Sausage

When removing pork from a sausage recipe there are two things to keep in mind

1. Replacing the Fat

Pork adds fat that keeps the sausage succulent. Without it, the meat can become dense and dry. The solution is to incorporate an alternate fat source like:

• Poultry fat
• Bacon grease
• Butter
• Olive or avocado oil

2. Binding the Sausage

Pork also aids binding by imparting stickiness to the meat blend. To help the sausage hold together, use binders like:

• Milk powder
• Dry breadcrumbs
• Rolled oats
• Eggs

With the right ingredients, you can absolutely create moist, flavorful venison sausages without pork.

Ingredients for Pork-Free Venison Sausage

Here are some standard ingredients to use in your pork-free venison sausage recipe:

• Venison – Use 80/20 venison shoulder or leg meat.

• Fat – Bacon grease, olive oil, avocado oil, etc.

• Binders – Breadcrumbs, milk powder, oats

• Seasonings – Garlic, pepper, coriander, etc.

• Liquid – Beef broth, wine, juice, etc.

• Curing salt – Cures and preserves color.

• Casings – Hog casings or collagen.

Use the same total fat percentage as you would pork, about 15 to 30%. Play around with your favorite seasonings.

Step-by-Step Instructions for Making Pork-Free Venison Sausage

Follow these steps to make your own venison sausage from field to table:

1. Dice and Partially Freeze Venison

• Dice venison into 1-inch cubes.
• Spread on a baking sheet and freeze for about 30 minutes until slightly hardened.

2. Grind Venison

• Grind venison through a meat grinder fitted with a medium die.
• Return ground meat to the freezer while you prepare other ingredients.

3. Mix Binders and Fat

• In a bowl, mix your chosen binders like breadcrumbs and milk powder.
• Melt your fat, such as bacon grease or oil, and allow to slightly cool.

4. Blend All Ingredients

• In a large bowl, combine ground venison, binders, fat, seasonings, and liquid.
• Mix gently with your hands until just combined. Don’t overmix.

5. Stuff Sausage

• Use a sausage stuffer on medium setting to fill casings with sausage mixture.
• Twist off into 4 to 6-inch links.

6. Cook Sausages

• You can cook them immediately or refrigerate raw overnight.
• Grill, bake, or pan fry to an internal temperature of 160°F.

And enjoy your locally-sourced venison sausage made without any pork!

Tips for the Best Pork-Free Venison Sausage

Follow these tips as you perfect your pork-free venison sausage recipe:

• Keep everything chilled while grinding, mixing, and stuffing.

• Don’t overwork the meat too much to prevent a dense texture.

• Use a thermometer to monitor temperature carefully when cooking.

• Try different binder combinations like oats and milk powder.

• Play with savory spices like cayenne, paprika, coriander, and garlic.

• Try a hint of sweetness with maple syrup or brown sugar.

• Smoke or partially-cook the sausages to preserve them longer.

Can You Make Breakfast Sausage Without Pork?

You bet! The same methods apply to pork-free breakfast venison sausage. Some alternate fats that work well for breakfast sausage are:

• Butter
• Avocado oil
• Bacon grease

Great seasoning options include:

• Sage
• Thyme
• Pepper
• Maple syrup

Omitting the pork allows the natural flavor of the venison to shine through in breakfast sausage.

What About Making Andouille Sausage with Venison?

Andouille is a smoked Cajun sausage traditionally made with pork. To replicate it with venison, use bacon grease for fat and these zesty seasonings:

• Onion
• Garlic
• Paprika
• Cayenne
• Oregano
• Thyme
• Black pepper

After stuffing the sausage, cold smoke for 2 to 3 hours before cooking thoroughly to an internal temperature of 160°F.

While pork does lend desirable qualities to sausage, it’s absolutely possible to craft moist, flavorful venison sausages without it. A few binding and fat substitutes, plus your favorite herbs and spices, gives you total freedom to create. For healthier eating or fun culinary experiments, try your hand at pork-free venison sausage.