Description
Make the best classic homemade venison summer sausage with rich flavors, perfect seasoning, and a smoky finish. Try this easy recipe today!
Ingredients
Scale
- 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
Instructions
- In a large mixing bowl, combine ground venison and beef fat with all the dry seasonings (salt, pepper, paprika, garlic powder, onion powder, mustard seeds, red pepper flakes, and sugar).
- Gradually add ice water and soy sauce while stirring continuously. Add curing salt if using. Mix until the mixture becomes sticky and well-blended.
- Prepare sausage casings by rinsing under cold water and soaking in water with vinegar for 30 minutes. Rinse again and keep moist.
- Stuff the casings with the meat mixture using a sausage stuffer or piping bag. Pack tightly to avoid air pockets.
- Twist into desired lengths and tie off ends with string.
- Preheat smoker or oven to 150°F (65°C). If using an oven, place a pan of water at the bottom for moisture.
- Smoke or bake sausages for 4-6 hours until internal temperature reaches 160°F (71°C).
- If using a smoker, consider adding hickory or applewood chips for additional flavor.
- Prep Time: PT30M
- Cook Time: PT6H
- Category: Main dish
- Method: Smoking, Baking
- Cuisine: American
Nutrition
- Serving Size: 100g
- Calories: 300 kcal
- Sodium: High (due to salt and soy sauce)
- Fat: Medium (added beef fat provides necessary fat content)
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: Low
- Fiber: Low
- Protein: High
- Cholesterol: Medium
Keywords: Game meat, venison, charcuterie, smoked sausage, homemade sausage, wild game, beef fat