Venison Pan Sausage

My dad usually gets his deer processed, and he tried this one processor in east Texas. They made him a venison pan sausage that was delicious, but getting your deer processed can be quite pricey. I decided to do my own take on this venison pan sausage.

It turned out great and goes with eggs or any breakfast food. I also use it in a Venison Bolognese recipe I made, which is a family favorite!

For this recipe, you will need a meat grinder with a medium grinding plate and preferably a stand mixer with paddle attachment. Yields ~5lbs depending on waste from grinder. Have a vacuum sealer or other way to freeze extra meat ready to go.

We keep our meat in an extremely cold freezer. I take the meat out the night before and put it in the refrigerator. When I make the sausage, it is still partially frozen the next morning when I grind it. Keeping the meat cold is essential so your grinder does not overheat and precook (yucky!) the meat.


Venison Pan Sausage
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5 from 1 vote

Venison Pan Sausage

Delicious venison pan sausage that works in a multitude of preparations!
Servings: 5 lbs
Author: Sophie May


  • 3.5 lbs venison
  • 1.5 pork fat*
  • 1.5 T Sage
  • 1 T Red pepper more or less depending on spice tolerance
  • 1 t Garlic powder
  • 1 clove garlic minced
  • 2.5 T Salt less if desired
  • 2.5 t Ground pepper
  • 2 1/4 t Brown sugar
  • 1/2 T Thyme


  • Cut venison and pork fat into small cubes that will fit in your meat grinder and place to the side.
  • Mix seasonings together in a small bowl.
    Venison Pan Sausage Spices
  • Toss the meat together with the spices and put the meat on a baking sheet or casserole dish**. Cover with aluminum foil and place this back in the freezer to keep the meat extremely cold (30 minutes).
  • Next, grind your meat. The first grind will give you a rough chop between the meats and the spices.
  • Once all meat has been ground, cover with foil and place back into the freezer for 10 minutes.
  • Grind your meat again. The second grind will be a much smoother mixture, which is what you want with pan sausage.
  • Place meat into your stand mixer. This might be a two step process depending on bowl size of your mixer.
  • Mix meat on low speed for 1-5 minutes. This will ensure spices are evenly spread throughout.
  • Make a small patty and cook in a pan over medium-high heat until cooked through(~2-3minutes per side). Taste this patty and adjust seasonings as desired mixing meat and seasonings well again.
  • Cook up desired amount and freeze the rest.


*You can use wild pig fat if you have it or you can call your local grocery store/butcher and see if they sell it... for my Texas folks, H.E.B.’s do. Just call before hand so they can save it for you.
**I wear plastic gloves in this step to keep most of the spices on the meat. Also if the meat is too cold for your hands, layer knit gloves with the plastic gloves over them.


  1. 5 stars
    Was looking for a breakfast sausage that wasn’t chorizo or maple, these fit the bill. They were delicious, even managed to get the kids to eat some even though they’re picky carbotareans.

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