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Smoked Venison Sausage with Cherry-Shallot Sauce

Russ Myers


Smoked venison sausage is outstanding and, combined with a little sweet kick, makes a perfect main attraction for a delicious and eye appealing meal.


★★★★★ 1 vote



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3 lb
venison, cubed
5 lb
pork fat (keep as cold as possible)
1/4 c
brown sugar, firmly packed
1/8 c
coarse black pepper
2 Tbsp
soy sauce
2 tsp
garlic powder
2 tsp
onion powder
natural hog casings


2 small
shallots, thinly sliced
1 Tbsp
soy sauce
1 Tbsp
brown sugar
12 oz
canned cherries
1/2 c
pinot noir
wild rice, for serving

How to Make Smoked Venison Sausage with Cherry-Shallot Sauce


  • 1Hand mix all ingredients for the sausage, then use a Meat Grinder with a coarse plate to grind it. Grind half of the meat mixture a second time through a finer plate.

    Vacuum seal the ground meat and allow it to marinate for 1-2 days.
  • 2Use a Sausage Stuffer to stuff the sausage into casings.
  • 3Soak your wood smoking chips for 30 minutes. Preheat the Smoker to 170 degrees with the water bowl filled. Once preheated, fill the smoking box and hang the sausage onto sausage hooks. Smoke the sausage for two hours, then adjust the temperature to 200 degrees and smoke for another two hours or until the internal temperature is 160 degrees F.
  • 4While the sausage smokes, prepare the sauce. Sautee the shallots in soy sauce and brown sugar until translucent. Pour in the cherries and wine and turn the burner to high. Stir constantly. Once boiling, bring the sauce back down to a simmer. Stir occasionally. Allow to simmer for about one hour.
  • 5Once the sausage is fully smoked, serve it over wild rice, smothered in cherry-shallot sauce.

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About Smoked Venison Sausage with Cherry-Shallot Sauce

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American

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