Canned Venison Sausage Recipe

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Canned Venison Sausage

Stormy Stewart


I found this while looking up canning breakfast sausage.

pinch tips: Perfect Bacon Every Time




for pint jars


Pressure Cooker


2 lb
trimmed deer or other big game meat
1 lb
lean bacon ends or slab pieces
1 1/2 tsp
1 tsp
cayenne pepper
1 tsp
ground ginger
2 tsp
dried crushed sage
1/2 tsp
ground black pepper

Directions Step-By-Step

Course grind game meat and bacon place in large bowl. Mix in rest of ingredients.
Regrind mixture; form into patties and quick fry in skillet, browning outside. Inside need not have to be done as it will cook through while being canned.
Place patties in large mouth pint canning jars. Seal and can in pressure canner for 45 minutes at 15 pounds pressure.

If you don't want to can it, you can still freeze it up in patties and cook them anytime.
You'll have a lot of space inside the jar.
And you probably notice that those
nice looking patties, now look like meat balls.
Do not dispair, they taste good no matter what
they look like. And they warm up quick in a microwave
or in a skillet in deer camp next year.

About this Recipe

Course/Dish: Meat Breakfast
Main Ingredient: Wild Game
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #canned