How I Made Smoked Deer Sausage

I ran a batch of deer sausage. I used AC Legg's sausage seasoning which is a breakfast sausage blend that many deer processors use. I like to use this with deer to give it a different taste than my regular pork sausage.

I use pork fat. I don't use pork meat because I don't want a pork and deer sausage, I want a deer sausage. I used 20% fat. The end result was outstanding, but you can definitely add 25-30% fat if you want. If you cook jambalayas with Boston butts, cut the fat off the butt and save it for your sausage.

Here's the recipe:

20 pounds deer meat
5 pounds pork fat
AC Legg Pork Sausage Seasoning Blend 10
5 teaspoons Prague powder #1
5 cups cold water
hog casings


Ground the deer and the pork fat. I ground it once, but if you want a smoother bite, feel free to grind it a second time.


Mixed the seasoning, cure, and the water with the meat.


Stuffed the sausage, then the next day, I began smoking. I smoked at 180 for 4 hours and then kicked up the heat to 250 until I reached an internal temperature of 160.


Pulled the smoked sausage off the smoker.


Gave the sausage an ice water bath.


The cold sausage after the ice water bath.