Italian Venison Sausage Sandwiches

Cook Time

330 Mins

Cooking Method






Prep Time

720 Mins




1 tsp Black Pepper, ground

1 tbsp Butter

1 tbsp Competition Smoked Rub

1/4 cup Distilled Ice Water

1 tsp Fennel Seed, cracked

To Taste, Fresh Basil

6 Hoagie Rolls, Sliced lengthwise

32-35 mm Hog Casings

1 cup Marinara Sauce

1 tbsp Olive Oil

1 tsp Oregano, dried

1/2 tsp Paprika

1 tsp Parsley, dried

1 lb Pork, Ground

12 slices Provolone Cheese

1 Red Bell Pepper, sliced thin

2 Red Onions, sliced thin

1/2 tsp Red Pepper Flakes, crushed

1 lb Venison, Ground

Cooking Instructions

Put your trophy hunt to good use with these delicious homemade Italian Venison Sausage Sandwiches. This recipe starts with homemade sausage links made with ground venison, pork, and a homemade Italian spice mixture. The sausages are smoked to perfection then tucked inside a hearty hoagie roll with sautéed peppers, onions, marinara and melty provolone cheese. Your friends and family will go wild.  

Wood Pellet Recommendation 

To bring out the earthy, nutty flavor of the venison in this recipe, we recommend using our Pecan Blend Hardwood Pellets

Note: This recipe uses Pit Boss Competition Smoked Spice Seasoning

  1. In a glass bowl or measuring cup, cover hog casings in warm water and let soak for 1 hour.
  2. In a small bowl, whisk together Competition Smoked, parsley, black pepper, red pepper flakes, oregano, fennel, and paprika.
  3. In a large bowl, combine ground venison and ground pork. Mix together by hand, then add seasoning and distilled ice water. Mix mixture by hand for 1 minute, until seasoning is incorporated throughout.
  4. Prepare the sausage stuffer and fit one hog casing over a 1 to 1 ¼ inch horn. Place a sheet tray, with a bit of water on it, underneath the nozzle of the stuffer and start filling the casing.
  5. Once the casing is filled, twist off into desired lengths, prick to rid of any air bubbles, wrap and refrigerate overnight.
  6. Fire up your Pit Boss Platinum Series Lockhart on SMOKE mode and let it run with the lid open for 10 minutes then preheat to 200° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  7. Pull open both side handles to increase the level of smoke and temperature in the smoking cabinet. Goal is to maintain a temperature between 150 and 160° F.
  8. Hang the linked sausage with S-hooks from the top rack, being careful to not have links touching for even smoking. Smoke for 3 hours, then increase grill temperature to 225° F, which will raise the temperature of the smoking cabinet to 170° F and continue smoking the sausage for another 1 to 2 hours, until the internal temperature of the sausage reaches 155° F.
  9. Set hoagie rolls in the upper cabinet to keep warm, then remove sausage from the smoking cabinet. Portion cut with scissors, then set aside.
  10. Meanwhile, place a cast iron skillet on the gill.  Open the sear slide.  Add olive oil and butter, then sauté peppers and onion for 3 minutes.  Slide the skillet to the left then sear sausages over open flame for 1 minute.
  11. While peppers and onion are on the grill, place 2 slices of provolone in each roll, then keep warm in the cabinet.
  12. Enjoy sausage sandwiches hot with marinara, provolone cheese, sautéed bell peppers and onion, and fresh basil. Alternatively, place sausages in an ice water bath for 15 minutes, dry at room temperature and refrigerate or freeze for future use.

Special Tools

  • Cast Iron Skillet
  • Glass bowl
  • Hanging S Hooks
  • Large Bowl
  • Sausage stuffer
  • Scissors
  • Sheet Tray

Bigger. Hotter. Heavier. Tip

First time making your own homemade sausage? Simply hold the casing loosely at the end of the stuffing tube with one hand and let the sausage feed into the casing as you turn the crank with your other hand.

Diet Info

  • Flexible Dieting

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