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Venison Bratwurst Recipe

How to Cook Perfect Homemade Venison Bratwurst

From preparing to cooking toseasoning, here’s everything you should know about Venison Bratwurst.
Vorbereitungszeit 2 Stdn.
Zubereitungszeit 25 Min.
Arbeitszeit 2 Stdn. 25 Min.
Gericht Main Course
Land & Region German
Portionen 8
Kalorien 63 kcal


  • Meat Grinder/Mixer
  • A Large bowl
  • A big spoon
  • A stuffer for sausage
  • Casings


  • 2 lbs venison
  • 1 1/2 lbs pork butt For Extra Fat
  • 1/2 lbs pork fatback
  • 1 cup milk
  • 1 egg
  • 2 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp ground allspice
  • 1 tbsp caraway seed
  • 1/2 tbsp ground sage
  • 1 tbsp marjoram
  • 2 cloves minced garlic
  • 1 bag sausage casings


  • It’s best to grind the meat when it’s at least partially frozen, as the fat won’t smear and it will grind more evenly.
  • Grind up your meat and mix all the dry spices and garlic in a large bowl.
  • In a separate bowl, beat the egg and add milk.
  • Mix the ground meat, spices, and egg/milk mixture together. Although it’s cold, it’s best to use your hands to mix everything together.
  • Place the mixture back in the refrigerator to chill again.
  • If your sausage casings were packed in salt, soak them in water for at least 30 minutes, rinsing them and refreshing the water a few times.
  • Stuff the meat mixture into your sausage casings and tie off.


Venison Bratwurst Recipe
Keyword Home made Venison Bratwurst, Venison Bratwurst