Venison sausage has been made in the United States for centuries. Before the advent of modern refrigeration and freezing, making venison sausage was considered a good method of preserving the extra meat from a deer. Nowadays most people make venison sausage because they simply think it tastes fantastic.

Making venison sausage is a great way to use the richly flavored venison meat. Because deer lead an active lifestyle in the wild, their muscles receive plenty of exercise, making them strong and tough. Venison sausage is a good way to prepare the tougher areas of venison, because the meat is ground and fat added to it, making it more tender.

There are tons of recipes for making venison sausage - entire cookbooks about venison sausage in fact.

Tougher cuts taken from the shoulder, neck or flank are good choices for venison sausage. The venison can be ground with other meats like bacon or pork to add fat. Of course, the majority of the meat used for the venison sausage should be venison, for example four pounds of venison and one pound of bacon, or three pounds of venison and two pounds of pork. The venison sausage meat should then be placed in a large mixing bowl and blended with herbs and spices such as salt, black pepper, garlic, a bit of sugar, mustard seed and coriander.

Other spices used to season the venison sausage are cayenne pepper, basil, fennel seed, oregano and paprika. Experiment until you find the perfect blend for your venison sausage. The venison sausage mixture is stuffed into hog casing and tied into six inch long links. The venison sausage can then be baked, boiled, broiled, grilled or fried.

Refrigerated venison sausage should be eaten within three days. Venison sausage can also be placed in freezer bags and frozen for up to two months.

For those who love venison sausage but aren't able to hunt for the meat, there are plenty of sources available for fresh venison and pre-made venison sausage. A simple search at an internet search engine will yield the names of many farms that raise deer and sell the meat over the internet or through catalogs.