Reviewed: Nov. 9, 2009

Awesome! Made it just like this but it seems easy to tweek if you feel like adding to it.

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Jonine

Cooking Level: Expert

Living In: Doniphan, Missouri, USA

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Reviewed: Nov. 3, 2009

I scaled the recipe to 32 servings, making 4 pounds to try before making a full batch. Definitely a keeper. We normally send our venison in for sausage but not anymore! This had just the right amount of seasoning for an excellent flavor. No need to change a thing. Thanks for a great recipe.

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KGORA

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2009

This is one of the greatest sausage recipes I have had. We added 1 TBSP of fennel in ours which created a really great flavor. Maybe next time we will add some cummin.

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jwbrule

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Reviewed: Feb. 3, 2009

quick and easy to make,plus some of the best sausage I've made. will be makng this one again.

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bigtuna

Cooking Level: Intermediate

Living In: Williamsburg, Virginia, USA

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Reviewed: Jan. 25, 2009

very tasty and juicy for venison. I did use pork fat from the local butcher. They will grind it for you or you can grind it. It didnt look very seasoned but when cooked it turned out great!! Definitely making this next year.

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mzabel

Cooking Level: Beginning

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Reviewed: Dec. 12, 2008

I rarely review, but I had to this time! I really don't care for game meat, but my husband is a hunter and I needed something to do with all the "venison burger" we have. This recipe is excellent! I did say I modified this a bit because I am allergic to pork. I omitted the pork and used a pound of ground venison we had frozen (I thawed it). I adjusted the spices a bit since the original recipe calls for more meat than I used. I also used some onion salt and fennel seeds ( a pinch). I used about 1/8 cup of brown sugar. I formed into patties (instead of freezing) and fried in a nonstick skillet with olive oil. There was no "game" taste to this and it is so tasty to me since I can't have typical pork sausage. Thank you for this recipe!!!

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CLSTRAND

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Reviewed: Dec. 11, 2008

WONDERFUL!!!!! My father made this today and its the best recipe we've ever had.

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Bekah

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Reviewed: Dec. 3, 2008

This sausage taste great. We couldn't find any of the Tender Quick so we added some bacon to the mix. Makes excellent meatballs by adding onion and bread crumbs.

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ManBearPig

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Reviewed: Nov. 17, 2008

I used ground mixed peppercorns instead of black peppercorns. I shaped them into bigger patties, dipped the refrigerated patties in beaten egg and rolled them in Ritz cracker crumbs before freezing. I've made pork sausage like this for a meat serving for supper. I'm planning to lightly spray the skillet with cooking spray when I fry them as the patties were still a bit lean.

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MNfarmerswife

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

I'm always looking for new and easy things I can do with my venison other than plain burger or roasts. This recipe was very easy and tastes great. I just mixed up my first batch and did a test cook of 3 patties. I was very impressed.

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Jarod

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Reviewed: Mar. 22, 2008

Excellent recipe! I was able to use up some venison roasts as well as make a more healthy breakfast sausage. I did add a bit more sage as that is my taste, I do appreciate the suggestion to try a sample before freezing. Thanks alot!

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Steve

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Reviewed: Jan. 5, 2008

Terrific recipe, AmynJohn! We have 3 hunters under one roof and using all that venison can be a challenge before the next season rolls around. This will definitely help to use up the meat. We used Adobe seasoning instead of the curing mixture since I could not find the Morton's one you suggested. The entire family (even Grandma!) enjoyed our sausage gravy and biscuits this morning.

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CakeLadyPHX

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Dec. 26, 2007

I work with quite a few avid hunters, though venison is rather new to me as a cook. They all know I love to cook, so they keep bringing me in venison - of course they also know I'll make something with it, then bring it in for them to eat! Anyway, looking for new things to try and found this - wonderful!! Everyone loved it! I made biscuits and gravy with this sausage and everyone came back for seconds....and thirds!! Thanks for taking the time to share the recipe!

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