Homemade Sausage

A blue enamel plate containing three perfectly cooked homemade sausage patties, browned to perfection.


Howdy folks, and thanks for stopping by the website! We happened to have a little deer meat left and wanted to share a recipe that I have fond memories of from my childhood: Deer sausage.

This recipe is so simple and so good. Grind the meat, mix in the spices, cook, and eat. The biggest flavor in this sausage besides the meat is sage. The flavor and aroma of the sage just takes this sausage over the top and makes it better than anything you can get from a grocery store. 

  • Make sure all the deer fat is trimmed off. Deer fat is not tasty.
  • Get a pork shoulder or pork butt roast with lots of marbled fat and grind it with the deer meat. 
  • Use about 2 lbs deer meat and 2 lbs pork for the right fat content.
  • Using gloves, mix the spices in thoroughly. 
  • Form into patties. If you aren’t using gloves, get your hands a little wet so the sausage won’t stick to you so much.
  • Cook in a little oil.

That’s it! Form into patties and cook it or scramble it up with some eggs. Let me tell you: a breakfast burrito with homemade sausage is at a whole new flavor level.

Three browned sausage patties cooking in a well-seasoned black cast iron skillet, a thin metal spatula is in the act of flipping one of the sausage patties. Steam can be seen rising from the skillet.

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A blue enamel plate containing three perfectly cooked homemade sausage patties, browned to perfection.

Homemade Sausage - Cowboy Kent Rollins

Prep Time 15 minutes
Total Time 25 minutes
Servings 36 patties


  • 2 lbs venison well trimmed
  • 2 lbs pork butt or pork shoulder
  • 1 ½ tablespoons kosher salt
  • ½ tablespoon Kent Rollins’ Original Seasoning or All-purpose seasoning of your choice
  • 2 ½ tablespoons ground sage
  • 4 teaspoons coarse ground black pepper
  • 3 teaspoons ground mustard
  • 3-4 teaspoons red pepper flakes
  • 1 tablespoon light brown sugar
  • 1 tablespoon garlic minced
  • 1 tablespoon oil for frying


  • Using a meat grinder, carefully grind the venison and pork. In a large bowl, mix until well combined.
  • In a small bowl, combine the salt, Kent Rollins’ Original Seasoning, sage, coarse ground black pepper, ground mustard, red pepper flakes, and light brown sugar.
  • Sprinkle the spices over the sausage, mixing well with a hand mixer or gloved hands. Add the minced garlic, and mix thoroughly.
  • Preheat a skillet to medium-high. Form the sausage into patties. Add a tablespoon of fry oil to the skillet. Add the sausage patties. Flip with spatula to cook evenly, 3-5 minutes per side until the sausage is cooked through.
Tried this recipe?Let us know how it was!