Published December 16, 2012, 05:15 AM

Favorite Sausage Recipes

Here are two of Jason Laumb’s favorite recipes for making venison sausage. Laumb, Grand Forks, found the recipes on the “Let’s Make Sausage” website at

By: Brad Dokken, Grand Forks Herald

Here are two of Jason Laumb’s favorite recipes for making venison sausage. Laumb, Grand Forks, found the recipes on the “Let’s Make Sausage” website at

King of Venison Sausage

This zesty venison sausage recipe makes 10 pounds.

6½ pounds of trimmed venison

3½ pounds of fatty pork shoulder or trimmings

You want a 20 percent fat mix when you are done

3 tablespoons kosher salt

3 tablespoons black pepper

3 tablespoons onion powder

3 tablespoons Accent

1 tablespoon garlic powder

1 tablespoon sugar

1 teaspoon cayenne pepper

1 teaspoon ground allspice

1 teaspoon paprika

1 teaspoon sage

1 teaspoon crushed mustard seed

2 teaspoons cure (Prague powder or Instacure No. 1)

2 cups ice water

Cut all the meat into 1- to 2-inch cubes, then grind it through the medium plate of your meat grinder.

Take all the spices and cure and mix them well into the 2 cups of ice water.

Pour the water and spice mix into the ground meat and work it all in by hand for at least a couple of minutes to ensure a homogenous mix.

Stuff the sausage into 32- to 35-mm natural or collagen casings and prepare the links for the smoker. Follow the smoking instructions available with the online version of the recipe.

Once the smoking process is completed, package the links and either keep them in the fridge for up to three days or freeze them for up to four months.

The recipe is also very good when made as a fresh sausage. If you choose that option, you obviously would leave out the cure, but you may want to add 2 tablespoons of liquid smoke for flavor.

Lake Charles Andouille Cajun Sausage

Laumb adapted this recipe for Lake Charles Andouille Cajun Sausage into a venison version. The recipe, he says, is more of a guide than a set formula, but the tasty result speaks for itself. The following recipe makes 5 pounds, but Laumb will increase the proportion of ingredients for larger recipes, using a mixture of two-thirds venison and one-third pork.

3¼ pounds ground venison

1¾ pounds ground pork

10 tablespoons crushed and chopped fresh garlic

3 tablespoons medium grind black pepper

3 tablespoons kosher salt

4 teaspoons crushed red pepper flakes

1 tablespoon cayenne pepper

1 tablespoon dried thyme

1 cup ice water

1 teaspoon Prague powder or Instacure No. 1

Trim and cut the pork into 1-inch cubes and run it through the coarse plate of your meat grinder. If you need to grind added pork fat, you’ll find it easier if you first cut it into cubes and then refrigerate it for about half an hour to firm it up.

Combine the spices and cure in a small container and mix with the 1 cup of ice water.

Pour the spice, cure and water combination into the ground meat and mix thoroughly for at least 2 minutes. With a highly spiced recipe like this one, it’s important to make sure you don’t leave any pockets of concentrated pepper, so use your hands for mixing to assure even distribution.

Stuff the meat and spice mixture into 35- to 38-mm pork casings or small beef rounds. Collagen casing also will work if you can find them large enough and tough enough to handle the smoking process.

Prepare your andouille sausage links for the smoker, and then apply the smoke.

True andouille is heavily smoked, more so than many other sausages. According to the website, it takes a good four to six pans of wood chips to get the job done right. Follow the smoking instructions as listed on the website.