Venison summer sausage is a rich, savory snack that tastes like hunting season and long weekends at the smoker. It’s tender, flavorful, and surprisingly easy to make at home. Whether you’re prepping wild game for the freezer or looking for the perfect DIY gift, this sausage delivers bold flavor with a hint of old-world charm.
When my husband brought home a deer this fall, I knew exactly what I wanted to make: summer sausage.
It’s one of my favorite ways to preserve venison... smoky, tangy, and wrapped in nostalgia. Plus, sausage-making is one of those almost-lost skills I’m passionate about keeping alive.
Why You’ll Love This Venison Summer Sausage
Smoked, not baked for authentic flavor and texture.
Old-fashioned technique with a modern, manageable twist.
Freezer-friendly make a big batch and stash it.
Customizable add jalapeños or cheddar if you like heat or creaminess.
Perfect for gifting it looks fancy but it’s down-to-earth.
Tools You’ll Need
You don’t need a fancy setup, but a few tools will make the process smoother:
- Large Mixing Bowl
- Meat Grinder with Sausage Attachment
- Stand Mixer (optional, but makes it easier)
- Smoker (we use hickory chips)
- Sausage casings (fibrous, 2½–3" diameter)
Ingredients for Venison Summer Sausage
Ground Venison - lean and flavorful, the base of your sausage.
Ground Pork Trimmings - adds fat and binds the meat.
Morton Tender Quick - curing salt for color, texture, and food safety.
Seasonings - salt, black pepper, garlic, mustard seed, sugar, thyme, basil.
Cold Water - helps mix the cure and seasonings evenly.
Optional Add-Ins - high-temp cheddar, jalapeño, or other mix-ins.
📌 I usually go with a 75/25 ratio of venison to pork. It keeps the wild flavor without drying out.
How to Make Venison Summer Sausage
The complete venison summer sausage recipe can be found in the recipe card below with ingredient measurements and complete instructions!
Soak casings. Soak fibrous casings in water for 30 minutes while you prep the meat.
Grind the meat. Grind the venison and pork separately (if needed), then mix and grind together using a coarse plate.
Mix seasonings & cure. In a large bowl, combine seasonings, Tender Quick, and cold water. Mix in the ground meat until everything is evenly distributed.
Stuff the sausage. Use your stuffer to fill the casings firmly and evenly. Tie off the ends.
Refrigerate. Let the sausages rest in the fridge for 24-48 hours to allow curing and flavor development.
Smoke to perfection. Preheat your smoker to 175°F. Hang or lay the sausages and smoke until they reach an internal temp of 160°F (about 4 hours).
Cool & store. Let sausages cool naturally to room temp. Store in the fridge or freezer.
Do I need to add pork fat to venison to make summer sausage?
Do you have to? No. However, since venison is so lean, it will typically make for very dry sausage that is not bound together very well.
The jury is still out on how much pork you should add to your venison when making sausage. Some people believe you should keep a 50/50 ratio. However, this will give it quite a bit of pork flavor. I didn't find this necessary.
I found a ratio of about 75/25 game to pork works pretty well. Did I use an exact science? No. But, using pork trimmings, butt, or shoulder provides a good amount of fat to bind the sausage together while still maintaining the venison flavor I was after.
Safety Tips
- Keep meat cold throughout the process (partially frozen is ideal for grinding).
- Mix cure thoroughly in water first.
- Always use a meat thermometer and don’t rely on time alone.
- Clean and sanitize tools and surfaces between steps.
How to Store Summer Sausage
Fridge: Unopened, vacuum-sealed sausage lasts up to 3 months.
Freezer: Keeps flavor best within 12 months.
Opened: Store in a tightly sealed bag or wrapped in foil... good for about 1 month.
Other Venison Recipes To Try:
📖 Recipe
Venison Summer Sausage
Traditional, smoked venison summer sausage blended with pork for the best moisture content and flavor.
Ingredients
- 7 Pounds Venison (ground)
- 3 Pounds Pork Trimmings (ground)
- 1 Cup Water
- 5 Tablespoons Morton Tender Quick
- 1 tablespoon Sea Salt
- ⅛ Cup Whole Mustard Seed
- ⅛ Cup Ground Black Pepper
- ⅛ Cup Sugar
- 1 ½ Tablespoons Garlic powder
- 1 ½ teaspoons Dried Thyme
- 1 ½ teaspoons Dried Basil
Instructions
- Soak the Casings. Place 3 to 4 fibrous casings in a bowl of water and let them soak for about 30 minutes while you prep everything else. This softens them up and makes stuffing easier later on.
- Grind the Meat. If your meat isn’t already ground, run the venison and pork through a coarse grinder plate separately. Then mix the two together and grind them again to combine evenly.
- Mix the Cure & Seasoning. In a large bowl, stir together the cure, water, and all of your seasonings. Once that’s ready, mix in the ground meat. You can do it by hand, with a stand mixer, or run it all back through the grinder one more time to get it fully incorporated.
- Stuff the Casings. Using a sausage stuffer or a grinder with a stuffing attachment, fill your soaked casings nice and firm. Aim for a 2½ to 3-inch diameter casing for a classic summer sausage look and bite.
- Let It Rest. Transfer the stuffed sausages to the fridge and let them sit undisturbed for 24 to 48 hours. This resting time helps deepen the flavor and lets the cure do its thing.
- Smoke the Sausage. Preheat your smoker or pellet grill to 175°F. Hang the sausages (or lay them on racks if needed) and smoke them for about 4 hours, or until they hit an internal temp of 155°F.
- Cool & Store. Let the sausages cool naturally to room temperature. Once cooled, you can refrigerate or freeze them. Vacuum sealing is ideal for storage, but tightly wrapping in foil or freezer paper works fine too.
Notes
- Meat Ratio: I like to use about 75% venison to 25% pork. It keeps the sausage moist and flavorful without overpowering that wild game richness.Cure Tip: I use Morton Tender Quick in this recipe. If you swap it out for another curing salt, make sure to follow the brand’s specific measurements and instructions.
- Casings: Fibrous casings (2½–3") give you that classic summer sausage shape. Make sure to soak them in warm water for 30 minutes before stuffing.
- Flavor Add-Ins: Feeling bold? Try mixing in high-temp cheddar and chopped jalapeños for a spicy, cheesy version.
- Smoke Wood: Hickory is my go-to for venison, but maple or applewood would also work great if you want a slightly milder smoke.
- Storing Tips: Sausages can be vacuum-sealed and frozen for up to a year. Once opened, they’ll last a few weeks in the fridge, just keep the cut ends wrapped tightly.
Nutrition Information:
Yield:
96Serving Size:
2 ozAmount Per Serving: Calories: 109Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 423mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 16g
Nutrition information is automatically calculated and is an estimate only. Actual values may vary based on specific ingredients used, portion sizes, and cooking methods. This recipe is for informational purposes only and is not intended as dietary advice.
Ashley says
This looks delicious! I am working on a list of projects to keep my hubby busy this winter with his smoker. Thank you for sharing this.
Erin says
Your recipe sounds great but is there a substitute for the quick tender? We are trying to avoid nitrates as much as possible.
Danielle McCoy says
Absolutely, you can use non-iodized sea salt, kosher salt, or pink Himalayan salt in place of the tender quick.
Larry says
Might want to consider less pork fat, my personal recipe has 12 pound venison to 3 pounds fat. The color and texture is personal preference. I add liquid or powder smoke as well as cooking in the smoker.
Danielle McCoy says
Thanks for the tips, we like it the way it is, though :).
Jeremy says
@Danielle McCoy, how much cheese would you add to a recipe this size?
Danielle McCoy says
I'd add about a pound of high temp cheese to this.
Drew says
I do 25lbs of meet and 2.5 of high temp cheese normally.
Danielle McCoy says
That sounds like a perfect ratio! High-temp cheese takes venison summer sausage to the next level.
Chad says
What level or course of grind do you use for this recipe?
Danielle McCoy says
1/4" plate
Julie Maidens says
The last time we tried to made summer sausage we hung it in our smoker and the pork fat grease melted and congrated in the bottom of the casing leaving the top dry. Any suggestions?
Danielle McCoy says
You can try adding a little gelatin powder to the mixture, this will hold on to that liquid and keep it evenly dispersed in the sausage not allowing it to melt and drip down.
Matt says
@Julie Maidens, that means you got it too hot. It's called fatting out.
Kami says
I have been using your recipe 3 years running now, and I get so many compliments! (I make sure to give you the credit, lol). So many people have said this is the best venison sausage they've ever had, and they always ask me when I'm making more! The only thing I do differently is I use the smaller casings (1 lb per casing).
Danielle McCoy says
I'm so glad you, and everyone else, enjoys this! Thank you so much for letting me know, you made my day. I'll have to try the smaller casings, we sometimes have trouble stuffing the larger ones.
Kurt says
I got my deer back and have several packs of ground venison that already include pork fat in them. I'm not 100% on the ratio, but I believe it's 10-15% fat. Should I add more before trying to make sausage (I know you said 75/25)? Or could it be ok as it is?
Danielle McCoy says
I would add a little more or it will probably turn out too dry
Ben says
Would this recipe still work well with brat casings?
Danielle McCoy says
Absolutely.
Alex says
What quality venison do you recommend? Do trimmings from neck/front shoulder work, or does it need to be roast/steak quality cuts?
Danielle McCoy says
It doesn't need to be steak quality... anything from the grind pile works fine.
Georgiana Herlitz says
Thank you for all the wonderful recipes. I have enjoyed cooking these for my family. I have a question concerning the summer sausage. We are a kosher family, so pork fat isn’t an option. Is there another option? Thank you!
The Rustic Elk says
You could utilize kosher tallow or schmaltz in much the same way.
Stephanie says
Are you using ground thyme or thyme leaves?
Danielle McCoy says
Dried thyme leaves.
Dennis Krenning says
I made this following your recipe exactly and wouldn't change a thing. We love it!
Danielle McCoy says
Thank you for your kind words! So glad you enjoyed it!
Andrea says
The mustard seed…. Not ground?
Danielle McCoy says
Yes, whole seed... this provides texture and a little "bite" when you bite into it. The smoking process does cook it down so it's not quite so hard. If you prefer to use ground, start with whole seeds and measure them, then grind them. However, the flavor and texture of the sausage will not be the same.
Tony says
Can you use just pork fat?
Danielle McCoy says
Yes, you can use just pork fat.
Tanya says
I do not have a smoker. Can I stuff the casings and hang them in my oven to cook at 175* instead?
Danielle McCoy says
You can, if your oven goes that low. Make sure you put something to catch all the drippings or it will make a mess of your oven. Also, you can simply set them on a rack or even a cookie sheet.
Anthony says
Should I use fine or coarse sea salt? I'm also trying to get clarification on the pork. My butcher said pork trimmings are 90% fat/10% meat whereas pork shoulder is 20% fat/80% meat. What ratio pork fat to meat are you recommending?
Danielle McCoy says
I use coarse sea salt exclusively. I recommend 90%fat/10% meat pork trimmings, you're adding fat to a very lean meat, you don't need more meat, you simply need fat. Hope this helps.
Anthony says
Last year, I ended up using pork belly (50% fat/50% meat) from Costco which worked very nicely. I also cold smoked it for several hours with hickory wood chunks before sous vide cooking it for several hours at 155°F. I received several compliments when sharing this with friends and family. This year I will make summer sausage again and I just ordered a dehydrator so I can try out your jerky recipe too! Thanks a bunch!
Elle says
That sounds fantastic... pork belly works beautifully in summer sausage, and that cold-smoke & sous vide combo is hard to beat for keeping everything tender. I’m glad it went over so well with your people! Hope you enjoy the jerky just as much. It’s one of our favorites around here. Thanks for sharing how yours turned out, and happy smoking!
Brian says
I'm really interested in this recipe. I've made summer with my father many many years ago and I can't get the recipe from my brother. I'm almost positive my father's had powder milk.
Danielle McCoy says
Thank you for sharing that memory—it’s so special to be able to carry on traditions like making summer sausage! While this recipe doesn’t use powdered milk, some traditional recipes do include it as a binder or to retain moisture. You could certainly try incorporating a small amount if you’d like to replicate your father’s version. Let me know how it turns out—I’d love to hear if it brings back those familiar flavors!
Bryan says
I wanted to jump on here and leave a comment respectfully as I think there may be a typo in the recipe? I followed the preparation directions and recipe to the letter, 7lbs elk 5lbs pork trimmings. After making 12 or 13lbs of this summer sausage it is so salty that it’s nearly inedible. I saw after that you like a ratio of 25% fat to 75% venison but 5lbs pork trimmings is 40%, not 25%. I think if I didn’t use 5lbs of pork perhaps maybe 3lbs it would have been excellent. I mean no disrespect I just genuinely thought it may have been a typo. Thanks for a great recipe otherwise as it had great flavor, just exceptionally salty.
Elle says
You are correct, there is a typo! When I last updated the recipe, I messed up the pork trimmings AND the salt. I'm so sorry :(. Thanks for catching it, I'll fix it!
Riley says
What is the correct amount of salt then?
Elle says
1 Tbsp sea salt and the 5 Tbsp of tender quick listed in the recipe is correct.
Steven says
I made this in 2 1/8" x 10" casings. 8lbs venison , 2.25lbs beef fat. Adjusted seasoning accordingly and smoked over cherry wood. Everyone agrees that it's the best summer sausage they've ever tasted !!
Danielle McCoy says
Awesome! So glad you like it!
Gene Mayo says
For the Thyme and Basil should it be fresh, dried or ground?
Elle says
Those are dried, I'll add that specification.
Lance says
Tried your summer sausage recipe and it is great. Thanks
Elle says
Glad to hear you enjoyed it! Thanks for giving it a try... it’s one of our favorites, especially during hunting season.
Dan Schmidt says
I used this recipe with an Elk I harvested a week ago. I wanted to try a different recipe, kinda of tired of the recipe I have been using for 20 years. I use 80/20 ratio, removed it from the smoker last night. I smoked at 150 for 5 hrs then bumbed up to 175 until it reached 154 internal temp. I have found that cooking at a high temp too quick renders the fat out and you have a mess. It is tasty, but came out dry and a bit crumbly...not sure why. Its always a process of learning.
Elle says
Thanks for giving it a try! Whitetail is usually leaner than elk, so your 80/20 ratio should’ve been a good balance. When summer sausage turns out dry or crumbly, it’s often from the fat getting just a little too warm and starting to render out... even hitting the right internal temp but staying there a bit too long can start to render it out. Summer sausage can be a bit finicky that way sometimes, though. Glad the flavor still came through, though, every batch teaches you something!
Jacque Sparks says
Made this with my son’s deer and it went so fast. Everyone absolutely devoured it. Will be making more with mine. Thank you so much.
Elle says
That makes me so happy to hear! There’s nothing better than turning a deer your family worked hard for into something everyone loves. I’m glad it went over so well... hope your next batch turns out just as good!
daniel morin says
how much dried jalepeno for a 10 lb batch
Elle says
Great question! For a 10-lb batch, 1 to 2 tablespoons of dried jalapeño flakes is a good starting point. If you like more heat, you can bump it up to 3 tablespoons, but dried peppers concentrate the flavor, so a little goes a long way. Feel free to adjust based on how spicy you like your summer sausage!