why make this recipe
Venison summer sausage is a delicious and fun way to enjoy the rich flavor of venison. It’s perfect for gatherings, picnics, or just a tasty snack at home. Making your own sausage means you can customize the flavors to your liking, and it’s a great way to use wild game meat if you’re a hunter. Plus, it’s a unique treat that’ll impress your friends and family!
how to make Venison Summer Sausage
Ingredients :
- 3 pounds ground venison
- 1 pound ground beef (optional)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 cup shredded cheddar cheese
- 1-2 jalapeños, diced (adjust to taste)
- 1/4 cup ice water
- 1 tablespoon curing salt (optional)
Directions :
- In a big mixing bowl, combine the ground venison and ground beef if you’re using it. Sprinkle in the salt, black pepper, garlic powder, onion powder, and smoked paprika, and mix everything up until it’s well blended.
- Toss in the shredded cheddar cheese and the diced jalapeños to give it that extra kick!
- Slowly add the ice water to help everything stick together, and mix until everything is combined.
- If you decided to use curing salt, now’s the time to add it in and mix well.
- Now you can either stuff this delicious mixture into sausage casings or simply shape it into logs.
- Place your sausages in a smoker or oven preheated to a low temperature (about 160°F to 180°F) and let them cook for 4-6 hours until they’re fully cooked.
- Once they’re done, let the sausages cool down completely before refrigerating or freezing them until you’re ready to enjoy!
how to serve Venison Summer Sausage
You can serve venison summer sausage sliced as an appetizer or snack. It pairs well with cheese platters, crackers, and pickles. You can also add it to sandwiches, salads, or serve it alongside grilled vegetables for a tasty meal.
how to store Venison Summer Sausage
Store any leftover venison summer sausage in the refrigerator. Wrap it tightly in plastic wrap or aluminum foil to keep it fresh. You can also freeze it for longer storage. Just make sure to wrap it well to prevent freezer burn.
tips to make Venison Summer Sausage
- Make sure your ground venison is very cold before you start mixing. This helps the fat remain solid for a better texture.
- Experiment with different spices and herbs to find your favorite flavor profile.
- If you prefer a spicier sausage, add more jalapeños or even some crushed red pepper flakes.
variation (if any)
You can try adding different cheeses, like pepper jack for a spicy kick, or mix in other ingredients like sun-dried tomatoes or herbs for extra flavor. For a smokier taste, use smoked paprika or add some liquid smoke to the mixture.
FAQs
1. Can I use only ground venison for the sausage?
Yes, you can make the sausage using only ground venison. The ground beef adds some fat and flavor, but it’s optional.
2. How do I know when the sausage is fully cooked?
The sausage should reach an internal temperature of 160°F to be fully cooked. A meat thermometer can help you check this.
3. Can I use this recipe for other types of meat?
Absolutely! This recipe works well with other meats, like pork or beef. Just adjust the seasoning according to your tastes.
Venison Summer Sausage
Ingredients
Meat Ingredients
- 3 pounds ground venison Use very cold venison for better texture.
- 1 pound ground beef Optional, adds fat and flavor.
Seasonings
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika For a smokier taste.
- 1 tablespoon curing salt Optional.
Other Ingredients
- 1 cup shredded cheddar cheese Can substitute with other cheeses.
- 1-2 jalapeños, diced Adjust to taste for spiciness.
- 1/4 cup ice water Helps bind the mixture.
Instructions
Preparation
- In a big mixing bowl, combine the ground venison and ground beef if using.
- Add salt, black pepper, garlic powder, onion powder, and smoked paprika; mix until well blended.
- Stir in the shredded cheddar cheese and diced jalapeños.
- Slowly add ice water and mix until everything is combined.
- If using curing salt, add it now and mix well.
- Stuff the mixture into sausage casings or shape into logs.
Cooking
- Place sausages in a smoker or preheated oven at low temperature (about 160°F to 180°F).
- Cook for 4-6 hours until fully cooked.
Cooling
- Allow sausages to cool completely before refrigerating or freezing.