With our deer from 2013 we had most of it made into ground burger, but we also got a few ring sausages made. They are delicious, but I was getting pretty bored of them. Any time we would make one, we would just boil it and eat it plain with rice on the side. I was wanting a new way to make it, and I came up with it! Here in the Midwest, hotdish is a big deal (for those of you who don’t know what “hotdish” is, it’s our word for “casserole”). Whenever you aren’t sure of what to make, grab whatever pasta and meat you have, and whip something up. Oh, and you can’t forget about throwing some cheese in there.

Ok, so there is a little more to it than that. I usually look for a recipe that is close to what I am looking for, and use it for a general outline. I knew I wanted a creamy sauce with my sausage, and it worked out perfectly! I highly recommend this to anyone, and we will be doing it again in our household.


  • 1 tbsp olive oil
  • 1 lb venison sausage – make sure it is fully cooked
  • 2 cloves minced garlic
  • 2 cups chicken broth – I did not have chicken broth, so I dissolved 1 chicken bouillon cubes in 2 cups of water
  • Sun dried tomatoes – the amount you add is really up to personal preference. We are not tomato lovers at my house, so I only used about 3 ounces
  • 1 cup half and half
  • 8 oz any kind of pasta. I used Cavatappi
  • 1/2 teaspoon each of salt and pepper
  • 1 cup shredded cheese – I used colby jack


1. Cook the sausage. I thawed it by putting the package in a sink full of hot water. Once it was fully thawed, place the venison sausage in a pan and add water until it was fully submerged. Once the water boils, flip the sausage around after 7 minutes and boiled it for another 10 minutes.


2. Once cooked, cut the sausage. The thickness of the slices is up to you, I cut them fairly thin.

3. Add the olive oil to a large pan, and then add the sausage. Cook over medium heat for about 5 minutes.


4. Add the garlic, cook for another couple of minutes.

5. Add chicken broth, half and half, tomatoes, pasta, salt and pepper.

6. Bring to a boil, and then reduce heat to low.

7. Cover and let simmer until pasta is cooked, or about 15 minutes. Stir every so often.

8. Turn off the heat and add in the cheese. Stir until cheese is completely melted and mixed in.

Serve and enjoy! This dish serves 4.

I was very happy with this recipe, and so was the rest of my family. I even got props for not burning the house down! Too bad it was our last sausage, so we have to wait a while if we want it again.