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Venison summer sausage is a classic way to enjoy game meat throughout the year. It’s perfect for those who hunt or want to try a leaner meat option with a bold flavor. The great part about making your own summer sausage is the flexibility to control the ingredients, including the type of fat used. In this recipe, we substitute pork fat with beef fat, lamb fat, or duck fat to create a delicious sausage that’s just as flavorful and rich.
Ingredients for Homemade Venison Summer Sausage
• 2 lbs ground venison
• 1 lb ground beef fat (or substitute with lamb fat or duck fat)
• 2 tablespoons curing salt
• 2 tablespoons mustard seeds
• 1 tablespoon cracked black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon liquid smoke
• Natural casings, soaked in water
Directions for Homemade Venison Summer Sausage
1. Mix the ingredients: In a large mixing bowl, combine the ground venison, ground beef fat (or your chosen fat substitute), curing salt, mustard seeds, cracked black pepper, garlic powder, onion powder, and liquid smoke. Mix well until all the ingredients are evenly distributed and the mixture becomes slightly sticky.
2. Refrigerate the mixture: Cover the bowl with plastic wrap and refrigerate for 24 hours. This allows the flavors to meld together and ensures the curing salt works its magic to preserve the sausage.
3. Prepare the casings: Soak the natural casings in warm water for at least 30 minutes, making sure to rinse them thoroughly under cold water before use. This step is essential to soften the casings and make them pliable for stuffing.
4. Stuff the sausages: Using a sausage stuffer, carefully stuff the venison mixture into the natural casings. Tie off the ends to form sausages of your desired length. It’s important to avoid overstuffing, as this could cause the casings to burst during cooking.
5. Remove air pockets: After the sausages are stuffed, prick any air pockets with a sterile pin. Twist the sausages into links to create individual portions.
6. Dry the sausages: Hang the sausages in a cool, dry place or refrigerate them uncovered overnight. This step helps develop a pellicle, a slightly dry outer layer that allows smoke to adhere better during cooking.
7. Cook the sausages: Preheat your smoker or oven to 180°F (82°C). Smoke or bake the sausages until they reach an internal temperature of 155°F (68°C). This typically takes 4-6 hours. The low, slow cooking ensures the sausages remain juicy while developing a rich, smoky flavor.
8. Cool and store: Once the sausages reach the proper internal temperature, remove them from the heat and let them cool completely. Store the sausages in the refrigerator for up to a week, or vacuum-seal and freeze them for longer storage.
Prep Time: 30 minutes (+ 24 hours marinating)
Cooking Time: 4-6 hours
Total Time: 5-7 hours
Kcal: 320 kcal per serving
Servings: Makes about 10 sausages
Tips for Homemade Venison Summer Sausage
• Fat choice: Beef fat is a great substitute for pork fat due to its richness and ability to keep the sausage moist. Lamb or duck fat can also be used for a slightly different flavor profile. The key is to use a fat source with a high melting point to help retain moisture in the sausage.
• Liquid smoke: If you don’t have a smoker, liquid smoke provides the smoky flavor without needing the actual smoking process. However, if you can, smoking the sausages adds a depth of flavor that can’t be beat.
• Storing sausages: Once made, these sausages can last up to 3 months in the freezer. Vacuum-sealing them will help retain their freshness.
Benefits of Homemade Venison Summer Sausage
• Lean protein: Venison is a lean meat, making this summer sausage a healthier option compared to sausages made with higher-fat meats like pork.
• Customizable: This recipe can be adapted to your taste. You can add spices like paprika, fennel seeds, or red pepper flakes for an extra kick of flavor.
• Great for snacking or sharing: Venison summer sausage is a perfect option for picnics, charcuterie boards, or sandwiches. It’s also an excellent gift for friends who enjoy game meat.
FAQs
Q: Can I use another type of fat instead of beef fat?
A: Yes, lamb fat or duck fat are good alternatives. Both will add their own unique flavors to the sausage, but beef fat tends to be the most neutral and widely available option.
Q: Do I have to use natural casings?
A: While natural casings give the sausages an authentic texture, you can use collagen casings or even form the mixture into logs without casings if preferred.
Q: What if I don’t have a smoker?
A: You can bake the sausages in an oven at a low temperature, around 180°F (82°C), until the internal temperature reaches 155°F (68°C). Liquid smoke will help provide that smoky flavor even without a smoker.
Q: How long can I store the sausages?
A: Once made, you can store the sausages in the refrigerator for about a week. If vacuum-sealed and frozen, they can last for up to 3 months.
Conclusion
Homemade venison summer sausage is a satisfying and flavorful way to enjoy venison. By substituting pork fat with beef fat, lamb fat, or duck fat, you create a delicious, hearty sausage without compromising on taste or texture. With this easy-to-follow recipe, you can make sausages perfect for sharing or storing for later.
