Pork-Venison Sausage

Main Courses

I got this old family recipe from D’Hanis hog farmer, deer hunter and sausage-maker Dennis Herrmann. Use this recipe as a guide, but if you’re serious about making sausage, try to get invited to a few sausage-making parties, where you can learn from the pros. I consider sausage-making a culinary art that takes time, persistence and a good smokehouse. It’s also a great reason to get together with friends and family to celebrate a Texas food tradition. (Equipment note: The equipment for sausage-making is a big investment. At the very least, you will need a meat grinder with a sausage-stuffer attachment.).—Amy Crowell

(“Don’t use the synthetic casings! They’re just not as good,” says Dennis.)


Pork-Venison Sausage


For 15 Dozen(s)


  • 100 pounds ground meat (60% lean pork/40% venison or 50% fatty pork/50% venison)
  • 1 1/2 pounds salt
  • 3/4 pounds black pepper (or substitute ¼ lb. cayenne pepper)
  • 1 1/2 pounds coriander
  • 1/4 cups mustard seeds (optional)
  • 5 heads of garlic (peel cloves and place in a blender; add
  • 2 cups water and blend.)
  • Hog casings

Pork-Venison Sausage Directions

  1. Mix meat and spices together—preferably by hand—and pour the garlic-water mixture over the top. Remember—always season the meat before you grind!
  2. Load the meat into the grinder, crank it through the sausage stuffer and fill the casings. Vacuum-pack the finished links for freezing, or smoke them once or twice for dried sausage. You can also cook and eat the sausage right then and there.