Venison Summer Sausage

This venison summer sausage recipe combines ground venison and pork fat, seasoned with basic spices and cured for flavor.

It’s a straightforward process involving mixing, stuffing, and either smoking or baking the sausages. Once cooked, the sausages can be stored or served.

Ingredients:

• 5 lbs. venison, ground
• 2.5 lbs. pork fat, ground (you can also use beef fat or a mix of both for different flavors)
• 5 tablespoons Morton Tender Quick salt (or any curing salt)
• 2 tablespoons black pepper, ground
• 2 tablespoons mustard seeds
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon liquid smoke (optional, if not smoking the sausages)
• 1 cup ice water
• Sausage casings (preferably fibrous casings for summer sausage)

Equipment:

• Large mixing bowl
• Meat grinder (if grinding your own meat and fat)
• Sausage stuffer
• Smoker (optional, for those who prefer to smoke their sausages)

Instructions:

1. Mix the Ingredients: In a large mixing bowl, combine the ground venison and pork fat. Add the Morton Tender Quick salt, black pepper, mustard seeds, garlic powder, onion powder, and liquid smoke (if using). Mix well to ensure the seasonings are evenly distributed throughout the meat.
2. Add Ice Water: Pour the cup of ice water into the meat mixture and mix thoroughly. The ice water helps to distribute the seasonings evenly and makes the sausage mixture easier to handle.
3. Stuff the Casings: Prepare your sausage stuffer and slide the casings onto the stuffer’s nozzle. Carefully feed the meat mixture into the stuffer and fill the casings, making sure not to overfill. Twist or tie off the ends of the sausages.
4. Cure the Sausages (Optional): If you have the time and prefer a more developed flavor, you can let the stuffed sausages cure in the refrigerator for 24 hours. This step is optional but can enhance the flavor and preservation of the sausage.
5. Cook the Sausages: You can either smoke the sausages at 225°F for 3-4 hours or bake them in an oven. To bake, preheat your oven to 200°F and place the sausages on a rack over a baking sheet. Cook until the internal temperature reaches 160°F, usually about 3-4 hours.
6. Cool Down: Once cooked, place the sausages in cold water to stop the cooking process and help set the casing. After cooling for about 15 minutes, remove and pat dry.
7. Storage: Your venison summer sausage can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.

Notes for Making Venison Summer Sausage

1. Balance of Meat and Fat: Venison is known for being very lean, which can result in dry sausage if not properly balanced.
   
   The addition of pork fat (or beef fat) is crucial to achieving a moist and flavorful sausage. The fat not only adds flavor but also ensures the sausage has a pleasant texture.
   
2. Use of Curing Salt: The Morton Tender Quick salt or any curing salt contains sodium nitrite and sodium nitrate, which are essential for curing the meat.
   
   Curing salt helps prevent the growth of bacteria, extends the shelf life of the sausage, and contributes to the characteristic pink color and savory flavor of cured meats.
   
3. Seasonings and Spices: The combination of black pepper, mustard seeds, garlic powder, and onion powder provides a robust and complex flavor profile that complements the rich taste of venison.
   
   These seasonings can be adjusted to suit personal preferences, making the recipe versatile.
   
4. Liquid Smoke (Optional): For those who don’t have access to a smoker, liquid smoke offers a practical alternative to impart a smoky flavor to the sausage.
   
   It mimics the taste of traditional smoking methods, ensuring you don’t miss out on this desirable flavor aspect if you choose to bake the sausages instead.
   
5. Low and Slow Cooking: Whether smoking or baking, cooking the sausage at a low temperature for several hours is key to ensuring that the meat is thoroughly cooked without becoming dry or tough.
   
   This gentle cooking method allows the flavors to develop fully and ensures the fat is rendered properly, contributing to a succulent texture.
   
6. Cooling Process: Plunging the cooked sausages into cold water stops the cooking process immediately, helping to set the casing and prevent the sausage from becoming overcooked.
   
   This step also helps to tighten the sausage, making it easier to slice.
   
7. Versatility and Storage: Venison summer sausage can be enjoyed in many ways—sliced thin for sandwiches, diced for salads, or served as part of a charcuterie board.
   
   Its long shelf life, when stored properly in the refrigerator or freezer, makes it a convenient option for meal prep or unexpected guests.

Venison Summer Sausage

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Prep Time: 1 hour hour

Cook Time: 3 hours hours

Servings: 0

Calories: 13125kcal

Ingredients

• ▢ 5 lbs. venison ground
• ▢ 2.5 lbs. pork fat ground (you can also use beef fat or a mix of both for different flavors)
• ▢ 5 tablespoons Morton Tender Quick salt or any curing salt
• ▢ 2 tablespoons black pepper ground
• ▢ 2 tablespoons mustard seeds
• ▢ 1 tablespoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon liquid smoke optional, if not smoking the sausages
• ▢ 1 cup ice water
• ▢ Sausage casings preferably fibrous casings for summer sausage

Instructions

• Mix the Ingredients: In a large mixing bowl, combine the ground venison and pork fat. Add the Morton Tender Quick salt, black pepper, mustard seeds, garlic powder, onion powder, and liquid smoke (if using). Mix well to ensure the seasonings are evenly distributed throughout the meat.
• Add Ice Water: Pour the cup of ice water into the meat mixture and mix thoroughly. The ice water helps to distribute the seasonings evenly and makes the sausage mixture easier to handle.
• Stuff the Casings: Prepare your sausage stuffer and slide the casings onto the stuffer's nozzle. Carefully feed the meat mixture into the stuffer and fill the casings, making sure not to overfill. Twist or tie off the ends of the sausages.
• Cure the Sausages (Optional): If you have the time and prefer a more developed flavor, you can let the stuffed sausages cure in the refrigerator for 24 hours. This step is optional but can enhance the flavor and preservation of the sausage.
• Cook the Sausages: You can either smoke the sausages at 225°F for 3-4 hours or bake them in an oven. To bake, preheat your oven to 200°F and place the sausages on a rack over a baking sheet. Cook until the internal temperature reaches 160°F, usually about 3-4 hours.
• Cool Down: Once cooked, place the sausages in cold water to stop the cooking process and help set the casing. After cooling for about 15 minutes, remove and pat dry.
• Storage: Your venison summer sausage can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.

Nutrition

Calories: 13125kcal | Carbohydrates: 21g | Protein: 529g | Fat: 1197g | Saturated Fat: 467g | Polyunsaturated Fat: 140g | Monounsaturated Fat: 532g | Cholesterol: 3005mg | Sodium: 1191mg | Potassium: 7649mg | Fiber: 7g | Sugar: 2g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 246mg | Iron: 81mg