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4 from 12 votes

Cajun Venison Smoked Sausage

A hunters dream come true!!
Prep Time30 mins
smoking6 hrs
Servings: 2270 grams



  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  • Prepare all of your seasonings and clean and rehydrate your casings
  • Grind your very chilled meat and fat on a course plate (10mm)
  • Add your seasonings and ice cold water to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Stuff your mince meat into the casings, link, and prick out any air pockets and let rest in the fridge overnight.

Smoking Schedule (optional)

  • Start at 110F for 1 hour with your baffles fully opened. This will help dry out your sausage
    Increase to 125F for 1 hour and begin to apply smoke
    increase to 135F for 1 hour, then 155F for 1.5 hours, then increase to 175F till the internal temp reaches 145F.
  • Once finished place in ice cold water to cool down and allow to bloom for several hours at room temperature.
  • Enjoy!