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Whether it’s homemade or store-bought, venison sausage is a tasty game product that can make for a wonderful meal. Because sausage links come pre-seasoned, cooking them is a quick, simple task that just about anyone can do.
Ingredients
Grilled Deer Sausage [1] X Research source
- Venison sausage links
- Olive oil
- Venison sausage links
- 1 fl oz (30 ml) olive oil
- Onions, sliced (optional)
- Venison sausage links
- Butter to taste
- Bell pepper and onion (optional)
Steps
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Heat your grill to a medium temperature. If you’re using a gas or electric grill, set it to about 350 °F (177 °C). If you’re using a charcoal grill, build a low fire and wait until you can comfortably hold your hand above the grate for about 6 seconds.
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Brush your sausages or grill gates with olive oil. To make sure your sausages don’t stick to the grill, use a basting brush to cover the links with a small amount of olive oil. If your grates are messy, oil the grill instead by dipping a paper towel in olive oil and brushing it across the grates. [2] X Research source
- Consider using a 50/50 blend of canola/olive oil or just pure canola oil. It's less invasive and doesn't add strong flavors. Even avocado and grapeseed oils can handle the heat better.
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Put your sausages on the grill. Use tongs so you don’t burn yourself. If you’re using a charcoal grill, set them next to the flame, not directly over it. Make sure the links are not touching so they can cook thoroughly. -
Turn the links over. You typically only need to flip the meat once.
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Grill your sausages until they’re 160 °F (71 °C) inside. Keep your sausages on the grill until they are firm to the touch and deep or golden brown. For most links, this should take between 10 and 20 minutes. To make sure a sausage is safe to eat, use a food thermometer to check the fattest area of the sausage, removing the link once its internal temperature reaches 160 °F (71 °C). [3] X Research source
- Keep the sausages covered while cooking, so the inside will cook faster throughout.
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Remove and serve your sausages. When your sausages are done, remove them from the grill and let them sit. When they are cool enough to touch, they are ready to serve.
- Place leftover links in an airtight container and keep them in the fridge for up to 5 days. [4] X Research source
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Heat a skillet to a medium-high temperature. Place a stainless steel pan or skillet on a burner and set it to medium-high heat. Let the skillet warm up.
- Ultimately, the time it takes to heat a pan depends on what type of stove you have. You just need to hold your hand near the pan to see how hot it is.
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Add 1 fl oz (30 ml) of olive oil to the pan. Pour about 1 fl oz (30 ml) of normal or virgin olive oil into the pan.
- The oil is ready if looks almost clear and glides quickly and fluidly around the pan.
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Add the sausage links and bring the heat to low. As soon as the olive oil is ready, set your venison sausages in the skillet. Shake the pan to coat them with oil, which will keep the links from sticking to the pan. Then, turn the heat down to a low temperature.
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Flip the sausages after 6 minutes. Flip the sausages once the skin looks crisp and shiny.
- If you're cooking onions, add them to the opposite side of the pan after you've flipped the sausage.
- You don't want to keep flipping and cooking the same sides over and over. You could cook on 3 sides of the sausage: the top, the bottom, and the end parts that curve out.
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Cook the sausages for 6 more minutes. If you added onions, stir them occasionally until they're lightly caramelized.
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Remove your links when their internal temperature is 160 °F (71 °C). After 15 or 20 minutes, check your sausages to see if they’re done. Cooked deer sausages should be dark or golden brown and firm to the touch. Before eating your sausages, place a food thermometer in the center of the fattest link. If the internal temperature is at least 160 °F (71 °C), the sausages are cooked and can be removed from the pan. [5] X Research source
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Preheat the oven to 350 °F (177 °C). This temperature will help your sausages cook thoroughly without breaking the casing.
- Feel free to set your oven to a higher temp, like 375 to 400 °F (191 to 204 °C).
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Grease a pan with nonstick cooking spray. If you’re using a baking pan, cover the bottom thoroughly with nonstick cooking spray. If you’re using a roasting pan, coat the rack inside the pan with spray instead.
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Cover the pan with bell peppers and onions (optional). For extra flavor, try adding bell peppers and onions to the dish. Chop the ingredients into large pieces, then arrange them at the bottom of the pan.
- Toss your veggies in oil and then spread on the bottom of the sheet tray or dish first.
- If you’re using a roasting pan, cover the bottom of the pan with cooking oil before adding the peppers and onions.
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Brush the sausage links with butter to taste. Place a small chunk of butter in a microwave safe bowl, cover it with a paper towel, then microwave it until fully melted. Using a basting brush, coat the sausages with butter to taste. This will help trap in flavor while the sausages are roasting.
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Put your sausages in the pan and roast them for 15 minutes. Set your sausage links inside your baking pan or on the racks of your roasting pan. To help the sausages cook correctly, make sure they do not touch each other. Set your pan in the middle of the oven and let the links roast for about 15 minutes.
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Flip your sausages and cook them for another 15 minutes. After about 15 minutes, turn your sausages over with tongs to keep one side from overcooking. Then, roast them for another 15 minutes.
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Remove your sausages when they are 160 °F (71 °C) inside. When your sausages appear deep brown and are mostly firm, press a food thermometer into the fattest link. If it reads at least 160 °F (71 °C), your sausages are done. Remove them from the oven and let them cool before serving. [6] X Research source
- Keep your leftovers in an airtight container and refrigerate them for up to 5 days. [7] X Research source
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Finished.
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Community Q&A
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QuestionCan I take venison meat out of the casing and pan fry it?Lauren222Community AnswerThis can be done with any sausage, but since venison is so dry, you should use butter or oil with a little splash of water. I usually do this when making tomato sauces. Or I slice it and add it to the sauce.
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Things You’ll Need
Grilled Deer Sausage
- Gas, electric, or charcoal grill.
- Basting brush or paper towels.
- Tongs.
- Food thermometer.
Pan-Fried Deer Sausage
- Burner or stovetop.
- Stainless steel pan or skillet.
- Tongs.
- Food thermometer.
- Sharp slicing knife (optional).
Roasted Deer Sausage
- Convection oven.
- Baking or roasting pan.
- Nonstick cooking spray.
- Basting brush.
- Microwave safe bowl.
- Tongs.
- Food thermometer.
- Sharp cutting knife (optional).
References
- ↑ https://www.fieldandstream.com/hunting/how-to-make-sausage/
- ↑ http://www.seriouseats.com/2010/04/how-to-clean-your-grill-barbecue-oiling-thegrate-charcoal.html
- ↑ https://www.extension.umn.edu/food/food-safety/preserving/meat-fish/venison-making-summer-and-smoked-sausage/
- ↑ http://www.stilltasty.com/fooditems/index/18636
- ↑ https://www.extension.umn.edu/food/food-safety/preserving/meat-fish/venison-making-summer-and-smoked-sausage/
- ↑ https://www.extension.umn.edu/food/food-safety/preserving/meat-fish/venison-making-summer-and-smoked-sausage/
- ↑ http://www.stilltasty.com/fooditems/index/18636
About This Article
Article Summary
X
To cook deer sausage on a grill, heat the grill to around 350° F (177° C). Brush either the sausages or the grill grates with olive oil to prevent the sausage from sticking. Place the links on the grill in a single layer and try to leave some space between them. Turn them over every 2-3 minutes so they brown evenly. Your venison sausage is ready to eat when it’s firm to the touch, golden-brown on the outside, and cooked to an internal temperature of 160° F (71° C). This usually takes about 10-20 minutes total. Remove the sausages from the grill and let them sit until they’re cool enough to touch before serving them. To learn how to pan-fry and roast venison sausage, read on!
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Reader Success Stories
- "This has inspired me to cook up lots of sausage recipes to survive in these lean times.You can basically create the "Mystery Meat" flavour of choice..., and use up any cut of meat you have. Thanks!" ..." more
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"This has inspired me to cook up lots of sausage recipes to survive in these lean times.You can basically create the "Mystery Meat" flavour of choice..., and use up any cut of meat you have. Thanks!"
..."
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"Roasted in the oven on top of onions and peppers is delicious! The onions and peppers taste great as well. Have used this recipe several times now, and will continue to do so!"
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"First time I ever tried it. This was great!"
