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(Venison sausage)


    • 2 pounds hamburger or deerburger mix or combination*
    • 1/2 tsp. pepper
    • 1/8 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 2 Tbsp. curing salt
    • 1 Tbsp. liquid smoke
    • 1 cup water
    • 1 Tbsp. mustard seed (optional)


Pack mixture in a water glass to within 1/2 inch of the top.

Use large glass container or enough glass tumblers.

Cover and freeze overnight.

Run warm water on glass to release.

Plastic containers will not crack and are safer, but may pick up flavors from the sausage.

Wrap in cellophane wrap. Tie ends.

Simmer 1 hour in water. Slice thin.

Note: Hamburger or pork sausage can be mixed with ground venison.

North Dakota State University Extension Service

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