Unique Flavors Help This Smoked Venison Sausage Sizzle

 Peppercorn Smoked Venison Sausage with Cherry Shallot Sauce

Smoked venison sausage sounds outstanding and, combined with a little sweet kick, makes a perfect main attraction for a delicious and eye-appealing meal.

Smoking is a curing method that has been around for centuries. Native Americans used the method, as have inhabitants of other countries. Venison, fish, fowl … they’ve all been tried at some time or another, and smoked meats are different than jerky.

Check out this great recipe from Weston for Peppercorn Smoked Venison Sausage with Cherry-Shallot sauce. Sounds like a lot, but those flavors work well together. This recipe makes about 3 pounds.

Peppercorn Smoked Venison Sausage with Cherry-Shallot Sauce
– Ingredients – 

3 lbs venison, cubed
.5 lbs pork fat – keep as cold as possible
1/4 cup brown sugar
1/8 cup coarse black pepper
2 tablespoons soy sauce
2 teaspoons garlic powder
2 teaspoons onion powder

natural hog casings

2 small shallots, thinly sliced
1 tablespoon soy sauce
1 tablespoon brown sugar
12 oz canned cherries
1/2 cup Pinot Noir

Wild Rice, for serving

– Tools – 
Weston Meat Grinder
Weston Sausage Stuffer (optional)
Weston Smoker
wood smoking chips

Weston Grinder 5Hand mix all ingredients for the sausage, then use a meat grinder with a coarse plate to grind it. Grind half of the meat mixture a second time through a finer plate. Vacuum seal the ground meat and allow it to marinate for 1-2 days.

Use a Sausage Stuffer or the stuffing attachment on your Weston Meat Grinder to stuff the sausage into casings.

Soak your wood smoking chips for 30 minutes. Preheat the smoker to 170 degrees with the water bowl filled. Once preheated, fill the smoking box and hang the sausage onto sausage hooks. Smoke the sausage for two hours, then adjust the temperature to 200 degrees and smoke for another two hours or until the internal temperature is 160 degrees F.

Weston Smoker

While the sausage smokes, prepare the sauce. Sautee the shallots in soy sauce and brown sugar until translucent. Pour in the cherries and wine and turn the burner to high. Stir constantly. Once boiling, bring the sauce back down to a simmer. Stir occasionally. Allow to simmer for about one hour.

Once the sausage is fully smoked, serve it over wild rice, smothered in cherry-shallot sauce.

One of the Best We’ve Ever Had

We love good venison recipes and one of our all-time favorite cookbooks is “We Kill It, We Grill It” with submissions from our DDH fans.

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