Baked venison sausage is a versatile item. Eat it alone on a bun with some mustard and relish with your morning eggs or as part of a larger dish like sausage with pepper and onion. If you've included some strong seasonings in your homemade sausage, it should disguise any potential gamey flavor. The main concern during preparation is not puncturing or bursting the casing; fat, which provides moisture and flavor, escapes through holes in the casing during cooking.

Preheat the oven to 350 degrees Fahrenheit. You risk bursting the casing with higher heat.

Grease the rack of a roasting pan with nonstick spray if you're baking the sausage alone. Alternatively, chop bell pepper and onion into large chunks to prepare sausage with pepper and onion. Coat the bottom of a baking dish with nonstick spray and arrange the pepper and onion in a single layer. Drizzle them with cooking oil and balsamic vinegar.

Brush the venison sausages with melted butter. This adds flavor and helps the casings brown during cooking. Line them up on the rack of the roasting pan or lay them on top of the pepper and onion. Keep the sausages from touching each other.

Put the sausages into the middle of the oven. Turn them over after 15 minutes. Continue cooking them for another 10 to 15 minutes, until they reach 160 F at center, as measured by an instant-read thermometer.