5 Easy Venison Summer Sausage Recipes

These 5 easy venison summer sausage recipes each have their own unique flavor and are simple to prepare. The complete process of making summer sausage does take several days because, the meat takes several days to cure.

1. Cheddar & Jalapeno

  • 3 pounds ground venison
  • 3 tablespoons curing mixture
  • 2 seeded/minced Jalapeno peppers
  • 2 teaspoons liquid smoke
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon coarse black pepper
  • 2 teaspoons mustard seed
  • 1 cup cold water
  1. In a large bowl, combine the water, curing mixture, liquid smoke, garlic powder, black pepper and mustard seed. Stir ingredients until the curing mixture completely dissolves.
  2. Add the venison, jalapeno peppers and cheddar cheese. Mix all ingredients until well blended. The mixture will be slightly sticky. Divide the mixture in half, roll into two logs that are approximately two inches thick. Wrap the logs tightly with aluminum foil and place in refrigerator for 24 hours.
  3. Pre-heat oven to 300°. Remove the foil from the sausage and place on a baking sheet lined with aluminum foil.
  4. Bake approximately one and a half to two hours or until the internal temperature is 170°. Cool the sausage on a wire rack until they reach room temperature. Occasionally dabbing with a paper towel to remove the excess grease. Slice thin and serve.

2. Slightly Sweet & Spicy

  • 6 pounds ground venison
  • 1/2 cup quick curing salt
  • 1 ½ tablespoons mustard seed
  • 1 ½ tablespoons liquid smoke
  • 2 teaspoons sugar
  • 2 tablespoons black pepper
  • 1 ½ teaspoons paprika
  • ¼ teaspoon minced garlic
  1. Thoroughly mix all ingredients in a large bowl. Cover the bowl with plastic wrap or aluminum foil and refrigerate overnight.
  2. The next day, remove from refrigerator, add liquid smoke, mix well, separate mixture in half and form into two logs.
  3. Place sausage on a foil lined baking sheet and bake at 300° for approximately one hour. Remove from oven, allow to cool, slice and serve.

3. Old Fashioned Recipe

  • 5 pounds ground venison
  • 1 teaspoon liquid smoke flavoring
  • 2 tablespoons curing mixture
  • 2 1/2 teaspoons garlic salt
  • 2 teaspoons mustard seed
  • 2 1/2 teaspoons ground black pepper
  1. Put venison in a large bowl and sprinkle with all ingredients and mix until well blended. Cover with plastic wrap and refrigerate for three days. Each day remove bowl from refrigerator and mix the ingredients.
  2. Pre-heat oven to 200° .
  3. Form five logs from mixture, place on a broiler pan and cover with aluminum foil.
  4. Bake six to eight hours or until no longer pink in the middle. Turn the loaves twice while cooking. Cool, slice thin and serve.

4. Onion Flavored

  • 3 pounds ground venison
  • 1 pound lean ground beef
  • 4 tablespoons Morton Tender Quick Salt
  • 2 teaspoons liquid smoke
  • 2 teaspoons mustard seeds
  • 4 teaspoons course black pepper
  • ½ teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 cups water
  1. Mix all ingredients together in a large bowl.
  2. Separate the mixture and form into two firmly packed logs.
  3. Wrap each with aluminum foil and place in the refrigerator for 24 hours.
  4. Remove from the refrigerator and pierce the aluminum foil several times with a fork.
  5. Pre-heat over to 325° and spray a broiler pan with non stick spray.
  6. Bake for one and a half hours. Remove foil and place on wire rack to allow removal of excess grease. Allow to cool completely. Slice and serve or rewrap and store in refrigerator or freezer.

5. Smoked

  • 5 lbs. ground venison
  • 3 tbs. Morton Tender Quick
  • 1½ teaspoon. mustard seed
  • 1½ teaspoon. garlic powder
  • 1 teaspoon. celery salt
  • Hickory chips
  • Smoker with temperature control
  • Probe thermometer
  1. Mix all ingredients, cover and refrigerate for three days. Once per day, remove mixture and mix thoroughly. Cover and return to the refrigerator.
  2. Remove the mixture from the refrigerator, separate and form into logs that are 2½-inch diameter rolls about 6 inches long. Cover and refrigerate for four hours.
  3. Preheat the smoker to 140° and add the hickory chips.
  4. Raise the temperature in the smoker to 160° after two hours, then raise the temperature again to 175° after another two hours.
  5. Smoke the sausage at 175° until the internal temperature reaches 155°. Remove from the smoker, rinse in cold water and allow to dry. Serve immediately or refrigerate.
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