Venison Sausage

This venison recipe has a wonderfully spicy and lean flavor to it.


Country: Germany
Century: 16th



  • 1 lb. ground venison
  • 6-8oz bacon
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/4 tsp. mace
  • 1/2 tsp. cloves
  • 1/2 tsp. ginger
  • 1/2 tsp. grains of paradise
  • 1/2 tsp. cubebs
  • ground saffron
  • 1 oz water
  • casing
  • Beef broth

Mix all ingredients together and insert or wrap in casing. Refrigerate for a day or two. Cook sausage in broth and serve with mustard.


Original Recipe Sources

Source [Das Kuchbuch der Sabina Welserin, T. Gloning (transcr.)]: Hirschin wirst zú machen. Nim die leber vnnd lúngen vom hirsch, aúch gút bret vnnd das faist vom hirsch, aúch speck, gewirtz, saffera, jmber vnnd múscatblie, hack das alles vnnderainander vnd seúd die wirst jn ainer aigen brie.

To make venison sausage. Take the liver and the lungs from a red deer, also good roast meat and deer fat, bacon, spices, saffron, ginger and mace as well, chop it all together and cook the sausage in a suitable broth.