Andouille Venison Sausage

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I remember eating Andouille sausage as a child living in Louisiana. Jambalya with Andouille sausage is one of my favorites. I wondered if it would be good with venison. I love making homemade venison sausage, and I wanted to make smoked venison sausage, so this seemed like a good thing to try. It tasted fantastic, although it shriveled up a little more than I think it would have since deer meat is so lean. I think if I made it in a smoker, that would not have happened. Instead, I used my gas grill to smoke the venison. However, it was worth the effort!

Andouille Venison Sausage

Recipe: Andouille Venison Sausage


  • ½ lb ground venison
  • ½ lb ground pork
  • 1/2 Tbs coarse salt
  • 1/3 tsp cayenne
  • ½ tsp rubbed sage
  • ½ tsp ground cloves
  • ½ tsp ground mace
  • ½ tsp ground allspice
  • ½ tsp ground black pepper
  • ½ tsp ground bayleaf
  • 1 pinch thyme
  • ½ clove garlic, crushed
  • Large sausage casings


  1. Grind the venison and pork coarsely, using a 3/8″ plate.
  2. Mix in the spices, using your hands to mix thoroughly.
  3. Use the sausage stuffing attachment on your meat grinder to stuff into casings. You want the sausage to be about 1 1/4 inch thick.
  4. Place the sausage in a smoker with hickory chips, or use your gas grill. Smoke slowly until the sausages reach 175°, which should be about 2 hours.
  5. Eat immediately or freeze.
  6. Don’t smoke them too fast, or they’ll shrink and get wrinkled (they’ll do this a little anyway since the meat is lean).

Cooking time (duration): 15

Meal type: dinner

Microformatting by hRecipe.

I did use this sausage for Jambalaya on Fat Tuesday. Yum!

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