Best 2 Venison Summer Sausage Recipes

Venison summer sausage is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. It's made with ground venison, which is a lean and flavorful meat. The sausage is typically seasoned with a variety of herbs and spices, then smoked or cooked until firm. It can be made with a variety of casings, including natural casings, collagen casings, or synthetic casings. Summer sausage is a great way to use up venison and enjoy it all year long. It's also a great way to impress your friends and family with your culinary skills. If you're looking for a delicious and easy-to-make venison summer sausage recipe, you've come to the right place.

Let's cook with our recipes!

GRAMPS' VENISON SUMMER SAUSAGE

Gramps' Venison Summer Sausage image

This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season.

Provided by dcg3269

Categories Meat and Poultry Recipes Game Meats Venison

Time P3DT8h20m

Yield 25

Number Of Ingredients 6

Ingredients

5 pounds ground venison
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons mustard seed
2 ½ teaspoons garlic salt
2 ½ teaspoons ground black pepper
1 teaspoon liquid smoke flavoring

Steps:

Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
Preheat an oven to 200 degrees F (95 degrees C).
Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 0.3 g, Cholesterol 68.5 mg, Fat 2.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 0.9 g, Sodium 774.3 mg

VENISON SUMMER SAUSAGE

Venison Summer Sausage image

This recipe uses venison and breakfast sausage. Takes four days to make, but well worth it!

Provided by BOOKAMY

Categories Meat and Poultry Recipes Pork

Time P3DT6h20m

Yield 32

Number Of Ingredients 9

Ingredients

1 pound ground venison
1 pound pork sausage
1 ½ teaspoons mustard powder
1 teaspoon mustard seed
2 teaspoons liquid smoke flavoring
1 ½ teaspoons garlic powder
1 ½ teaspoons onion salt
1 ½ teaspoons meat tenderizer
¼ cup water, or as needed

Steps:

In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.

Nutrition Facts : Calories 56.3 calories, Carbohydrate 0.3 g, Cholesterol 18.8 mg, Fat 3.7 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 240.3 mg

Tips:

Choose the right venison: Use fresh, high-quality venison from a young animal for the best flavor and texture.
Properly trim the venison: Remove all visible fat and silver skin to ensure a clean, lean sausage.
Use a coarse grind: A coarse grind will give your summer sausage a more traditional texture.
Season the sausage well: Use a flavorful blend of spices and seasonings to enhance the taste of the venison.
Mix the sausage thoroughly: Make sure the spices and seasonings are evenly distributed throughout the meat mixture.
Stuff the sausage casings tightly: This will prevent air pockets and ensure a uniform sausage.
Smoke the sausage slowly and evenly: This will develop the flavor and color of the sausage.
Chill the sausage thoroughly before eating: This will help the sausage set and develop its full flavor.

Conclusion:

Making venison summer sausage at home is a rewarding and delicious experience. By following these tips and using a reliable recipe, you can create a flavorful and satisfying sausage that your family and friends will love. Experiment with different seasonings and smoking techniques to create your own unique venison summer sausage recipe. Whether you enjoy it on its own, in a sandwich, or as part of a charcuterie board, venison summer sausage is a delicious and versatile addition to any meal.

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