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Venison Italian Sausage
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5 from 3 votes

Venison Italian Sausage

Amazing Italian sausage to throw into any of your Italian dishes!!
Prep Time45 mins
Course: Appetizer, Sausage
Cuisine: Italian
Keyword: Italian, Sausage, Venison
Servings: 5 lbs
Author: Sophie May


  • 4 lbs venison
  • 1 lb pork fat
  • 1.5 T pepper
  • 3 T salt
  • 1.5 T fennel seeds ground up
  • 1.5 T red pepper flakes
  • 2.5 tsp oregano
  • 1.5 tsp paprika
  • 2.5 T garlic powder
  • 1.5 tsp onion powder
  • 1.5 tsp dried parsley
  • 2 tsp brown sugar


  • Cut venison and pork fat into small cubes that will fit in your meat grinder and place into a freezer for ~10-30 minutes (depending how cold it already is).
  • Mix seasonings together in a small bowl. Make sure your fennel is ground up. I used a coffee grinder, but you can use a spice grinder or mortar and pestle.
  • Grind the venison and pork through a coarse plate in your LEM Big Bite Grinder.
  • Mix the spices thoroughly into the meat with your hands, stand mixer, or meat mixer and then put back into the freezer for 10-30 minutes.
  • Clean your grinder and freeze any part of it that comes in contact with the meat.
  • Grind your meat again through a fine plate in your LEM Big Bite Grinder.
  • Mix the meat again thoroughly. You can add some water if you want to try to help the binding process.
  • This is a loose sausage so when it is sufficiently mixed you are done! You can vacuum seal the sausage or get straight to cooking! Enjoy!!