Following a successful deer hunting season, the work begins for processing the venison into jerky, steaks, roasts, ground burger and sausages. The wide variety of deer meat fills the freezer and puts a lean, tender source of protein on your plate. Fresh deer sausages, for example, can be made from raw deer meat and a variety of spices and seasonings stuffed into casings to be cooked in the skillet or on the grill. Most deer sausages have extra pork or fat to add moisture and flavor during the cooking process.
Step 1
Defrost the deer sausages, if frozen. Allow the sausages to thaw in a cooler or refrigerator and place a plate or tray under the sausages to catch any liquids or juices.
Step 2
Simmer water in a saucepan until it reaches 170 degrees Fahrenheit.
Step 3
Poach the sausages in the simmering water for 15 to 20 minutes, or until a meat thermometer reaches an internal temperature of 150 degrees Fahrenheit.
Step 4
Preheat the grill to medium heat.
Step 5
Remove the sausages from the simmering water with tongs and place on the grill until browned and heated throughout. Smoked sausages require about 10 minutes of cooking while raw sausages take about 15 minutes.
Tips and Warnings
- Clean all equipment before and after cooking raw deer sausages. You can cook the fresh sausages without poaching by grilling for about 15 minutes using low-medium heat. Add the deer sausage to spaghetti or casseroles.
- Never cook raw deer sausages in boiling water.
Things You'll Need
- Sausage
- Water
- Saucepan
- Meat thermometer
- Grill
- Tongs
Posted in: Cooking Style