Classic Homemade Venison Summer Sausage

Name: Classic Homemade Venison Summer Sausage
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 pounds ground venison; 1 pound beef fat, ground (for fat content); 2 tablespoons kosher salt; 1 tablespoon black pepper; 1 tablespoon paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon mustard seeds; 1 teaspoon crushed red pepper flakes; 1 teaspoon sugar; 1/2 cup ice water; 1/4 cup soy sauce; 2 tablespoons curing salt (optional, for color and preservation); Sausage casings, soaked and prepared

By:

Emily

August 27, 2024

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Venison summer sausage is a delicious and traditional way to preserve and enjoy the rich, distinct flavors of venison. This recipe combines ground venison with beef fat to create a juicy, flavorful sausage that’s perfect for charcuterie boards, sandwiches, or simply as a snack. Traditionally smoked, venison summer sausage can also be made in an oven, making it accessible to everyone, regardless of their equipment. Whether you’re an experienced hunter making the most of your harvest, or a home cook looking to experiment with wild game, this guide will walk you through the steps to create your own homemade venison summer sausage.

Ingredients for Classic Homemade Venison Summer Sausage

• 2 pounds ground venison
• 1 pound beef fat, ground (for fat content)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon mustard seeds
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• 1/2 cup ice water
• 1/4 cup soy sauce
• 2 tablespoons curing salt (optional, for color and preservation)
• Sausage casings, soaked and prepared

Directions for Classic Homemade Venison Summer Sausage

1. Prepare the Meat Mixture

In a large mixing bowl, combine the ground venison and beef fat. The beef fat is essential to achieve the right texture and flavor, as venison is naturally very lean. Add the kosher salt, black pepper, paprika, garlic powder, onion powder, mustard seeds, crushed red pepper flakes, and sugar. Mix thoroughly to ensure that all the ingredients are evenly distributed throughout the meat.

2. Add Liquids

Gradually add the ice water and soy sauce to the meat mixture, stirring continuously. If you are using curing salt for added color and preservation, this is the stage to mix it in. Continue mixing until the mixture becomes sticky and well-blended, which indicates that the proteins are binding together properly.

3. Stuff the Sausages

Rinse the sausage casings under cold water and then soak them in water with a little vinegar for about 30 minutes. This helps to remove any lingering odors and makes the casings more pliable. Rinse the casings again and keep them moist as you begin the stuffing process. Using a sausage stuffer or a piping bag, fill the casings with the meat mixture, packing it tightly to avoid air pockets. Twist the sausages into your desired lengths and tie off the ends with string.

4. Cook the Sausages

Preheat your smoker or oven to 150°F (65°C). If you’re using an oven, place a pan of water at the bottom to keep the sausages moist during cooking. Smoke or bake the sausages for 4-6 hours, or until they reach an internal temperature of 160°F (71°C). If using a smoker, consider adding wood chips such as hickory or applewood for additional flavor.

Cooking Information

• Prep Time: 30 minutes
• Cooking Time: 6 hours
• Total Time: 6 hours 30 minutes
• Servings: 10 servings
• Calories: 300 kcal per 100g

Tips for Success for Classic Homemade Venison Summer Sausage

1. Use Cold Ingredients: Keeping your meat and fat cold throughout the process helps prevent the fat from melting and ensures the sausages maintain a good texture.
2. Curing Salt: While optional, curing salt can improve the color and shelf-life of your sausage, giving it that classic pink hue.
3. Even Stuffing: Make sure to stuff the sausage casings evenly, without air pockets, to avoid burst sausages and ensure even cooking.

Benefits of Classic Homemade Venison Summer Sausage

• High Protein: Venison is a great source of lean protein, which is essential for muscle repair and growth.
• Low Fat: Compared to other meats, venison is naturally low in fat, making it a healthier option.
• Rich in Vitamins: Venison is packed with B vitamins, which support energy levels and brain function.

Conclusion

Homemade venison summer sausage is a rewarding project that yields delicious results. Whether you’re a hunter with an abundance of venison or simply a fan of homemade sausage, this recipe offers a perfect blend of flavors and textures. With the right ingredients and a bit of patience, you can create a sausage that’s perfect for sharing with family and friends or savoring on your own. Enjoy the satisfaction of making this classic sausage from scratch, knowing that each bite is filled with quality ingredients and crafted with care.

FAQs

Can I make Classic Homemade Venison Summer Sausage without Beef fat?

Yes, you can make venison summer sausage without beef fat, but you’ll need an alternative fat source to keep it moist and flavorful. Venison is very lean, so adding some fat helps with texture and prevents dryness.

How long can I store venison summer sausage?

If properly stored in the refrigerator, homemade venison summer sausage can last for up to 2 weeks. If vacuum-sealed, it can be frozen for up to 6 months.

Do I need a smoker to make venison summer sausage?

No, you can use an oven to cook the sausage, but smoking will give it a richer, more authentic flavor.