Wild Game Kielbasa

Kitchen Kounter Keilbasa

I’m  sure getting tired of the lack of variety in my diet, and I’ll bet you all are too.  So to spice it up I’m digging into my sausage stash:  That’s the north east corner of the laundry room freezer.  There’s some Fresh Italian, Chorizo Fresca, Greek Isle Sausage, and some Knockwurst.  (The Fresh Italian is definitely going into a spaghetti sauce tomorrow!) They’re all good, but maybe you don’t have homemade sausage in your freezer, nor do you have pork or beef fat, or casings, to whip some up in an emergency…. Let’s see.  Do you have some bacon?  And ground venison?  Then you can make this sausage. No need to case, and no need to keep it for lunch or dinner either.  Any sausage makes a great patty—and any great  patty makes a great breakfast sausage. 

FYI, this is the recipe that sparked my book Sausage Season. Several years ago, I wanted to have a sausage with smoke and lots of attitude to cook up for second breakfast at our upcoming Old Gun Hunt, but I only had one day to both pack and get the sausage ready.  So I cheated.  But apparently I cheated really good. The guys loved it and, even after working on this book for almost 2 years, it’s still one of my favorites. Check out my other wild game sausage recipes in the book today!

Kitchen Kounter Keilbasa – The Perfect Wild Game Kielbasa Recipe

Makes 2 pounds of sausage


1 pound ground venison

1 pound ground or finely diced bacon

2 teaspoons dried leaf oregano

4 cloves garlic, minced

1 teaspoon kosher (or non-iodized) salt

1 teaspoon coarse ground black pepper

Prep & Cooking

  1. Combine the venison and bacon in a large bowl.In a small bowl, mix the oregano, garlic, salt and coarse ground black pepper.   Add the spice mixture to the combined meats and mix thoroughly.
  2. To taste test:  before adjusting the flavors, chill the mixture 8-24 hours to let the flavors fully develop, and the salt work on the meat protein (myosin).
  3. Then, microwave a ½-inch ball of sausage in a cup for about 15 seconds on high to double-check the flavor. Shape into patties, then cook on medium heat in a cast iron skillet until the pink is gone from the middle.
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