Home made venison summer sausage

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Home made venison summer sausage

Postby Wanderer » Tue Dec 11, 2012 12:46 pm

I borrowed a grinder this year and made a bunch of venison breakfast sausage. I also made venison summer sausage using the attached recipe. It is wonderful stuff. I only made 3 pounds as a trial to test out the recipe. This recipe can also be found at:http://allrecipes.com/recipe/venison-cheddar-jalapeno-summer-sausage/
I ground my trimmed venison through the coarse grinder disc only and then followed the recipe shown. I cooked two sticks the next day. I left one stick covered with foil and one uncovered. I think I like the texture of the uncovered roll better. Give up a bit of your venison burger and try this recipe out. It got high marks at our family get together last weekend

Original recipe makes 2 sausages

1 cup cold water
3 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons mustard seed
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
2 teaspoons liquid smoke flavoring
3 pounds lean ground venison
1 cup shredded Cheddar cheese
2 jalapeno peppers, seeded and minced

1. Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
2. Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
3. Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

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Re: Home made venison summer sausage

Postby VenisonThursday » Sat Dec 19, 2015 9:04 am

Two tips (maybe "options" would be a better word) I would add for this recipe:
1. Try high temp cheese instead of normal cheese. The high temp cheese will maintain it's form, while normal cheese will melt and dissolve into the final sausage product.
2. Use the mahogany casings of similar size (I use 2 1/2 inch). They have a few benefits: they hold the shape better, they make it easier to handle, you can cool them quicker when they are done (rinse under cold water or dip in an ice bath - helps the texture of the sausage), they make it easier if you want to smoke the sausage vs. use the oven.
venisonthursday.com - Learn how to process and cook wild game.

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