Description
Discover a delicious recipe for Venison and Green Chile Pepper Jack Summer Sausage that combines bold flavors for a perfect summer snack. Try it today!
Ingredients
- Ground beef, 3 pounds (1.36 kg) (1361 grams)
- Green chile peppers, 1 cup (240 ml) (150 grams), chopped
- Pepper Jack cheese, 1 cup (240 ml) (113 grams), shredded
- Garlic powder, 1 tablespoon (15 ml) (9 grams)
- Onion powder, 1 tablespoon (15 ml) (9 grams)
- Mustard seed, 1 tablespoon (15 ml) (9 grams)
- Black pepper, 2 teaspoons (10 ml) (4 grams)
- Coriander, 1 teaspoon (5 ml) (2 grams)
- Paprika, 1 teaspoon (5 ml) (2 grams)
- Salt, 1 tablespoon (15 ml) (18 grams)
- Water, 1/2 cup (120 ml) (120 milliliters)
Instructions
- Preheat your smoker or oven to 180°F (82°C).
- In a large mixing bowl, combine ground venison and ground beef.
- Add chopped green chile peppers to the meat mixture.
- Stir in shredded Pepper Jack cheese.
- Sprinkle in garlic powder, onion powder, and mustard seed.
- Add black pepper, coriander, and paprika to the bowl.
- Measure and add salt to the mixture.
- Pour in water to help bind the ingredients.
- Use your hands to mix all ingredients thoroughly until well combined.
- Divide the mixture into two equal parts.
- Shape each portion into a log, ensuring they are firm and compact.
- Wrap each log tightly in plastic wrap.
- Refrigerate the wrapped logs for at least 24 hours for flavors to develop.
- Remove plastic wrap and place the logs on a rack in the smoker or oven.
- Smoke or bake at 180°F (82°C) for 3-4 hours until internal temperature reaches 160°F (71°C).
- Remove the logs from the smoker or oven and let them cool.
- Once cooled, wrap the logs in aluminum foil and refrigerate.
- Slice and serve the summer sausage chilled or at room temperature.
Notes
- Evenly distribute the green chile peppers and Pepper Jack cheese throughout for a burst of flavor in each slice.
- Adjust salt to taste, considering the added saltiness from the cheese.
- Enhance the smoky flavor by using wood chip blends like hickory or mesquite while smoking the sausage.
- Prep Time: 30 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Smoking or Baking
- Cuisine: American
Nutrition
- Calories: Varies
- Fat: Varies
- Protein: Varies
Keywords: venison sausage, green chile, summer sausage, pepper jack, homemade sausage