There’s nothing better than firing up the smoker and making a batch of homemade venison sausage. Whether you’re stocking the freezer for winter or grilling up some hearty deer brats, this recipe will take your smoked sausage to the next level.
Scott makes smoked venison sausage twice a year, and it’s hands-down one of our favorite traditions. There’s nothing better than biting into a juicy, smoky brat made from fresh venison and packed with rich, savory flavor.
This guide will walk you through how to make your own venison brats from scratch. We’ll cover everything from grinding the meat to stuffing the casings and smoking them to perfection.
Now, I’ll be honest—Scott is the true expert when it comes to sausage making. I just take notes, snap pictures, and taste-test (someone’s gotta do it!).
If you have any questions along the way, drop them in the comments, and I’ll get you an answer straight from the master himself. Keep reading for step-by-step instructions to make the best smoked venison sausage you’ve ever had!
What You’ll Love About This Smoked Venison Sausage
Making your own venison sausage isn’t just about saving money—it’s about creating something delicious, homemade, and completely your own. Whether you’re a seasoned hunter or just love cooking from scratch, this recipe is worth trying!
- It Saves You Money – Skip the meat locker fees and process your own venison at home.
- You Control the Ingredients – No preservatives, fillers, or mystery meats—just real venison, pork fat, and seasonings you love.
- The Flavor is Unmatched – Homemade venison sausage is juicier, smokier, and way more flavorful than store-bought.
- It’s a Family Tradition – Scott started making his own sausage years ago, and now our oldest boys are married and carrying on the tradition with their own families.
- It’s Easier Than You Think – With the right tools and a little patience, you can master homemade venison sausage in no time!
Once you taste the difference, you’ll never go back to store-bought. Grab your grinder, fire up the smoker, and let’s get started!
Venison Sausage vs. Bratwurst vs. Summer Sausage: What’s the Difference?
Venison sausage comes in many forms, but this recipe is specifically for smoked venison bratwurst—not breakfast sausage or summer sausage. If you’re wondering how they compare, here’s a quick breakdown:
- Venison Bratwurst (This Recipe!) – Juicy, tender, and perfect for grilling or smoking. It’s mixed with pork fat for moisture and seasoned with bold, savory spices.
- Venison Breakfast Sausage – A crumblier, pan-fried sausage made with milder seasonings like sage and thyme. It’s usually formed into patties or left loose for biscuits and gravy.
- Venison Summer Sausage – A firmer, sliceable sausage that’s cured and smoked at low temperatures. It has a tangy flavor and is often served cold on sandwiches, charcuterie boards, or as a snack.
This smoked venison bratwurst is made for the grill—not the breakfast table or a sandwich. If you’re looking for a hearty, smoky deer brat with incredible flavor, you’re in the right place!
What You Need to Make Smoked Venison Brats
Before you get started, you’ll need a few key ingredients and tools. If this is your first time making venison sausage, don’t worry—it’s easier than you think!
Ingredients
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- Venison – Fresh or frozen, trimmed of sinew and silver skin.
- Pork Sausage – Adds the fat needed for juicy, flavorful brats.
- Sausage Seasoning – We use a pre-made mix (Scott’s favorite is Hi Mountain Polish Sausage Seasoning). If you prefer, you can mix your own.
- Beer (Optional) – Adds moisture and depth of flavor.
- Natural Sausage Casings – We recommend natural casings for the best texture and flavor.
Equipment
- Meat Grinder – Essential for breaking down the venison and pork.
- Sausage Stuffer – Necessary for filling the casings properly.
- Smoker – A must-have for that deep, smoky flavor.
- Vacuum Sealer or Freezer Bags – Keeps your sausage fresh for months.
This is a two-day process, so plan accordingly. You’ll grind, season, and stuff the brats on day one, then let them rest overnight before smoking them the next day.
How to Make Smoked Venison Sausage (Step-by-Step)
Making venison brats from scratch takes time, but the end result is worth it. Follow these exact steps to grind, season, stuff, and smoke your own homemade deer sausage.
1. Prepare the Meat
- If your venison is frozen, thaw it in the fridge for a couple of days before starting.
- Rinse off any excess blood, then trim away any silver skin or sinew to prevent tough bites.
- Cut the venison into one-inch chunks so it grinds smoothly.
2. Grind the Venison Twice
- Run the venison chunks through a coarse grinding plate in the meat grinder.
- After the first grind, grind the venison a second time using the same coarse plate.
3. Add and Mix the Ground Pork
- Add already ground pork to the venison at a 1:1 ratio.
- Mix thoroughly by hand until the meats are evenly combined.
4. Prepare the Seasoning and Casings
Let me reiterate – Scott usually doesn’t make his own seasoning. He just buys a Polish Sausage seasoning kit.
- Follow the package directions for mixing the seasoning. Most require dissolving it into ice-cold water before adding it to the meat.
- Before mixing your seasoning in, soak the casings in warm water for 30 minutes to make them flexible.
5. Add the Seasoning to the Meat
- Pour the prepared seasoning mixture over the venison and pork blend.
- Mix thoroughly by hand until everything is evenly coated.
6. Add Beer and Mix Again
- If using beer, pour one can into the meat mixture and mix well.
- This helps keep the brats moist and adds depth of flavor.
7. Stuff the Sausage Casings
- Load the sausage mixture into the sausage stuffer and run it to the tip of the stuffing tube.
- Carefully slide the casing onto the stuffer, leaving a small space at the end to tie it off.
- Slowly push the meat into the casings, using your hands to guide and shape the brats as they fill.
- If you get an air bubble or hole, you can leave it or cut the casing and start fresh.
- Once stuffed, tie off the end tightly to seal the bratwurst.
8. Let the Sausage Rest Overnight
- Place the stuffed brats in a large covered meat tote or Tupperware-style container to keep them from drying out or absorbing odors in the fridge.
- Refrigerate them overnight to allow the flavors to fully develop and the casings to set before smoking.
9. Smoke the Venison Brats
- In the morning, let the sausages sit out for about an hour while you preheat your smoker.
- Smoke at 120°F for 1 hour to start the drying process.
- Increase the heat to 160°F for 30 minutes with the smoke on.
- Finish at 180°F until the internal temperature reaches 156°F.
- Keep the smoke “on” for up to two hours for maximum flavor.
10. Freeze or Enjoy!
- Once cooled, vacuum seal the brats or store them in freezer bags.
- Properly stored, they’ll last up to one year—though ours never make it that long!
Tips for Smoking the Perfect Venison Brats
Smoking venison sausage is both an art and a science. The goal is to get that rich, smoky flavor while keeping the brats juicy and tender. Here are some key tips to help you nail it every time:
- Use the Right Wood – Mild woods like apple, cherry, or hickory add great flavor without overpowering the venison. Avoid strong woods like mesquite, which can make the sausage taste bitter.
- Keep the Temperature Low and Slow – Start at 120°F to dry the casings, then slowly increase the heat. Rushing the process can cause the fat to render out, making the brats dry.
- Don’t Skip the Rest Time – Letting the brats sit overnight in the fridge helps the seasoning meld and ensures the casings don’t burst during smoking.
- Check the Internal Temp – Venison sausage is done when it reaches 156°F inside. Use a meat thermometer to check—don’t just go by time!
- Smoke for Flavor, Not Too Long – Keep the smoke “on” for up to two hours. Too much smoke can overwhelm the natural flavors.
Smoking venison brats takes patience, but once you master the process, you’ll never want store-bought again. Follow these tips, and you’ll have perfectly smoked, juicy, flavorful brats every time!
Frequently Asked Questions About Venison Sausage
If you’re new to making venison sausage, you might have a few questions. Here are some common ones to help you get the best results:
1. What’s the Best Venison-to-Pork Ratio for Sausage?
The ideal ratio is 1:1—equal parts venison and ground pork. Venison is lean, so adding pork keeps the sausage juicy and flavorful.
2. Why Do You Add Pork to Venison Sausage?
Venison is naturally low in fat, and without added pork, your sausage would be dry and crumbly. The pork adds moisture, richness, and a better texture.
3. How Do You Keep Venison Sausage from Drying Out?
Make sure your venison-to-pork ratio is right, and don’t smoke at too high of a temperature. Cooking it low and slow keeps the fat from rendering out and drying out the brats.
4. Do You Have to Cure Venison Sausage?
No, you don’t have to cure it, but if you plan to cold smoke or store it for long periods, a curing agent helps preserve the color, texture, and safety of the sausage.
5. Can You Freeze Smoked Venison Sausage?
Yes! Once cooled, vacuum seal or store in freezer bags to keep them fresh. They’ll last up to a year, but they usually disappear much faster!
Got more questions? Drop them in the comments, and I’ll get the answers straight from Scott!
Give It a Try and Share Your Results!
There’s nothing like biting into a perfectly smoked, homemade venison brat that you made yourself. If you’ve never tried making your own sausage before, now is the time! Follow these steps, fire up the smoker, and see just how rewarding it is to make sausage from scratch.
Have questions or tips of your own? Drop them in the comments—I’d love to hear how your venison brats turn out!
Looking for more venison recipes? Try these next:
- Venison Gravy – A rich, hearty gravy perfect over mashed potatoes.
- Venison Stew Recipes – A collection of the best venison stews for any season.
- Orsimer Venison – A medieval-inspired venison dish with bold flavors.
Making homemade sausage is more than just a recipe—it’s a tradition worth keeping. So grab your smoker, give it a try, and let me know how it turns out!
Homemade Smoked Venison Sausage
Equipment
- smoker (My husband likes Pit Boss)
- meat grinder
- sausage stuffer (My husband likes Lem)
Ingredients
- 1 Part Venison Read your sausage kit directions for how much meat it seasons and adjust your meat amounts accordingly. (Do your math!)
- 1 Part Ground Pork
- 1 Can Beer Optional
- 1 Venison Sausage Kit (Scott likes the Polish Sausage Kit from Hi Mountain)
- 1 Package Sausage Casings
Instructions
- Rinse excess blood off of your meat.
- After your venison has drained, grind it using the meat grinder.
- Run the venison through the meat grinder a second time.
- Mix the ground pork with the ground venison by hand. You should have equal parts venison and ground pork.
- Prepare your venison sausage seasoning by following the kit directions.
- Rinse the casings under cold water to remove the salt from them.
- Soak your casings in warm water for a half an hour.
- Meanwhile, pour the seasoning over the meat mixture and work the seasoning in by hand.
- If you'd like, mix one can of beer into the meat mixture.
- Load up your stuffer with the meat mixture, and run it through to the tip of the stuffer tube.
- Gently ease the casing onto the stuffer.
- Tie the end of the casing.
- Gently push the meat mixture through the stuffer and into the casing, using your hands to mold the casing as you go.
- As you near the end of the casing, slow down, remove the casing, and tie a knot.
- Continue until all of your casings are stuffed, or you run out of meat mixture.
- Let your meat rest overnight, covered, in the fridge.
- In the morning, let your sausages sit out for one hour, while you get the smoker ready.
- Smoke at 120 degrees for 1 hour, 160 degrees for 30 minutes, with the smoke "on", and 180 degrees until the suasage reaches an internal temperature of 156 degrees F. Leave the smoke on for up to 2 hours.
- If you'd like, freeze your sausage in freezer bags or vacuum sealed bags.
0 thoughts on “Homemade Smoked Venison Sausage (Deer Brats Recipe)”
Anybody can buy the stuff to make sausage.. you buying premixed and then posting like it’s your recipe is called a hipocrit gen z dumbss!
I’m so sorry you didn’t find what you were looking for. I’m sharing how my husband makes our sausage, and what he uses to do so. I am not trying to pass anything off as my own. I ask that you do not swear on my site and that you do not insult me or our Generation Z readers. I also suggest you do a little research before you post – I’m a Generation X, not Z. 😂🤣 If you were a reader, you’d clearly know that, as I have six children, three of which are grown.
Thanks so much for posting. Very helpful step by step instructions. My links are going in the smoker today, and hopefully turn out! Its unfortunate about Jj’s little rant. Probably mad about the spell check not working?
Maybe, LOL. Let us know how they turn out!!