How to Cook Deer Sausage

Co-authored by wikiHow Staff

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]
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Venison sausage links
Olive oil

Pan-Fried Deer Sausage

Venison sausage links
1 fl oz (30 ml) olive oil
Onions, sliced (optional)

Roasted Deer Sausage ^{[2]
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Venison sausage links
Butter to taste
Bell pepper and onion (optional)

Method 1

Method 1 of 3:

Making Grilled Deer Sausage

1
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.
2
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.^{[3]
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3
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.
4
Turn the links over every few minutes. After every 2 to 3 minutes, turn the sausage links over with tongs. This will keep them from burning. Shorten the amount of time if the venison starts to blacken.
5
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).^{[4]
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6
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.^{[5]
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Method 2

Method 2 of 3:

Making Pan-Fried Deer Sausage

1
Heat a skillet to a medium temperature. Place a stainless steel pan or skillet on a burner and set it to a medium heat. Let the skillet warm up for around 15 minutes.
2
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. Let the oil sit until it starts to sizzle.
3
Add the sausage links. As soon as the olive oil starts to sizzle, 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.
4
Flip the sausages every few minutes. To make sure the sausage links don’t burn, flip them over every 2 to 3 minutes using tongs. If your sausages appear to be blackening on the surface, turn them over more frequently.
5
Add sliced onions after 10 minutes (optional). To give your sausages a bit more flavor, try adding onions to the mix. Peel an onion, then cut it in half and slice it into rings. After letting your links cook for 10 minutes, sprinkle your onions with a bit of olive oil to and add them to the pan. Add about half an onion for every 2 sausages.
6
Cook the sausages for 10 to 15 more minutes. Continue flipping the sausages every 2 to 3 minutes. If you added onions, stir them around to keep them from sticking to the pan and to help the sausages absorb their flavor.
7
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.^{[6]
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Method 3

Method 3 of 3:

Making Roasted Deer Sausage

1
Preheat the oven to 350 °F (177 °C). This temperature will help your sausages cook thoroughly without breaking the casing.
2
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.
3
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.
- If you’re using a roasting pan, cover the bottom of the pan with cooking oil before adding the peppers and onions.
4
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.
5
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.
6
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.
7
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.^{[7]
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- Keep your leftovers in an airtight container and refrigerate them for up to 5 days.^{[8]
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8
Finished.

Community Q&A

Question

Can I take venison meat out of the casing and pan fry it?

Lauren222

Community Answer

This 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.