If you’re a fan of homemade sausages with a bit of spice, this Spicy Venison Summer Sausage with Jalapeño and Cheddar is sure to please. This recipe combines the unique and lean flavor of venison with rich beef fat, sharp cheddar cheese, and the heat of jalapeños. Smoked to perfection, these sausages have the perfect balance of savory, spicy, and smoky flavors, making them ideal for charcuterie boards, snacks, or sandwiches. Making your own sausage at home allows you to control the ingredients and add personalized flavors, and with this guide, you’ll have a delicious batch of sausages that will impress.
Ingredients
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• 2 pounds venison, finely ground
• 1/2 pound beef fat or tallow, finely ground
• 1 cup cheddar cheese, cubed
• 2 jalapeños, finely chopped
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon curing salt (pink salt)
• 1/4 cup ice water
• Sausage casings (hog casings or collagen casings)
Directions
Step 1: Prepare the Sausage Casings
Rinse the sausage casings in cold water, ensuring they are free from excess salt. Soak the casings according to the package instructions, generally for 30 minutes to an hour. Set them aside while you prepare the sausage mixture.
Step 2: Mix the Meat and Spices
In a large bowl, combine the finely ground venison, beef fat, and ice water. Mix thoroughly using your hands or a stand mixer with a paddle attachment until the ingredients are evenly combined.
Step 3: Add the Cheddar and Jalapeños
Incorporate the cubed cheddar cheese and finely chopped jalapeños into the meat mixture. Then, add the black pepper, garlic powder, onion powder, smoked paprika, ground coriander, salt, and curing salt. Mix thoroughly to ensure the spices and flavors are evenly distributed throughout the meat.
Step 4: Stuff the Sausage Casings
Once the mixture is well combined, it’s time to stuff the casings. Carefully slide the prepared sausage casings onto a sausage stuffer or the attachment of a stand mixer. Begin filling the casings with the sausage mixture, ensuring there are no air pockets. Twist the sausage into links of your preferred size, and tie off the ends to secure them.
Step 5: Smoke the Sausages
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Preheat your smoker to 160°F (71°C). Place the sausages on the smoker racks and smoke them for 3 to 4 hours. You want to reach an internal temperature of 160°F (71°C) in the center of the sausages for safe consumption. Use a meat thermometer to check the internal temperature regularly.
Step 6: Cool and Store
Once the sausages are fully cooked, remove them from the smoker and allow them to cool to room temperature. After cooling, refrigerate or freeze the sausages for later use. Enjoy them as a snack, in sandwiches, or as part of a charcuterie board.
Prep Time
• Preparation Time: 20 minutes
• Cooking Time: 3 to 4 hours
• Total Time: 3 hours and 20 minutes
Nutritional Information
• Calories: 290 kcal (per 2 oz serving)
• Servings: 12 servings
Tips
1. Keep the Meat Cold: To maintain the texture of the sausage, make sure the meat and fat stay cold while working. You can place the meat mixture in the fridge for 10 to 15 minutes if it starts warming up.
2. Use High-Quality Casings: If you’re new to making sausages, collagen casings are easier to work with. For a traditional, more flavorful casing, use hog casings.
3. Experiment with Smoke Flavor: Try different types of wood chips in your smoker. Hickory, apple, and mesquite are great options that add a unique flavor to the sausages.
4. Cheese Variations: While cheddar pairs well with the jalapeños, you can also experiment with other types of cheese, such as pepper jack or gouda, for different flavor profiles.
Benefits
• Protein-Rich: Venison is a lean source of protein, making it a healthier choice compared to traditional pork sausages. Combined with the beef fat, it creates a flavorful and nutritious balance.
• Customizable: You can adjust the spiciness of the sausages by adding more or fewer jalapeños, or substituting them with a milder or hotter pepper.
• Free from Preservatives: When you make your own sausages, you control the ingredients and can avoid unnecessary preservatives and additives commonly found in store-bought sausages.
FAQs
Can I make these sausages without a smoker?Yes, if you don’t have a smoker, you can bake the sausages in the oven at a low temperature (around 160°F) for a few hours until they reach an internal temperature of 160°F. However, smoking the sausages adds a deep, rich flavor that enhances the overall taste.
Can I freeze the sausages?Absolutely! These sausages freeze well. Simply wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months.
Can I substitute the venison with other meats?Yes, you can substitute venison with beef, pork, or a mixture of meats if you don’t have access to venison. The flavor will be slightly different, but still delicious.
What’s the purpose of curing salt?Curing salt (pink salt) helps preserve the meat and prevents the growth of harmful bacteria during the smoking process. It also adds a distinctive flavor and color to cured meats.
Can I make the sausages spicier?If you want a spicier sausage, you can increase the number of jalapeños or add other hot peppers like habanero or serrano. Additionally, you can sprinkle in a pinch of cayenne pepper for more heat.
Conclusion
Making your own Spicy Venison Summer Sausage with Jalapeño and Cheddar at home is a rewarding and flavorful project that results in sausages full of bold flavors. The heat from the jalapeños, the sharpness of the cheddar, and the smokiness from the smoker create an irresistible combination. Whether you’re a seasoned sausage maker or a beginner, this recipe is a great way to elevate your cooking skills and enjoy a high-quality, homemade product. Serve these sausages at gatherings, enjoy them as snacks, or add them to your favorite dishes for a gourmet touch.
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