Deer Sausage Macaroni Casserole

Kathy Williams


Mild or hot sausage is good.


★★★★★ 1 vote

15 Min
30 Min


  • 10 oz
    macoroni cooked and drained
  • 1 tsp
    better than beef bouillon
  • 1 c
    boiling water
  • 1 lb
    deer sausage
  • 1 1/2 Tbsp
  • 1 1/2 Tbsp
  • 1 medium
    onion chopped
  • 10 oz
    can of diced tomatotes and chilies, drianed, reserved
  • 1 1/2 tsp
    ground cumin
  • 1 1/2 tsp
    ground coriander
  • 1/8 tsp
    cayenne pepper
  • ·
    salt and pepper
  • ·
    cheddar, parmesan, and mozzarella shredded

How to Make Deer Sausage Macaroni Casserole


  1. Preheat oven to 350f. Combine water and bouillon and stir to dissolve.
  2. In a cast iron skillet, crumble and brown sausage,until no longer pink. Remove from skillet and set a side.
    Melt butter and add onions, salt and pepper. Cook until tender. Add flour, stir and cook a minute more. Pour the liquid beef bouillon into the skillet stirring constantly, add some of the reserved tomatoe/chilli liquid to thin it out a little.
  3. When slightly thicken add cumin, coriander,and cayenne pepper. Bring to a boil and reduce heat. simmer 2-3 minutes. Stir in sausage, tomatoes with the chilies, and macaroni. Combine well.
  4. Top with grated parmesan, cheddar, and lastly mozzarella. Bake in oven for 20-30 minutes until bubbly and cheeses are nicley melted.
    Serve with sour cream and salsa on top.

Printable Recipe Card

About Deer Sausage Macaroni Casserole

Main Ingredient: Wild Game
Regional Style: American
Hashtags: #venison #deer

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