Summer sausage is a classic charcuterie delight, perfect for enjoying on a cheese board, as a snack, or as part of a hearty sandwich. The combination of venison, cheddar cheese, and jalapeños takes this traditional favorite to the next level, adding a unique blend of rich, savory flavors with a spicy kick. Whether you’re a hunter looking to use up your venison or simply a food enthusiast looking to try something new, this Spicy Venison Jalapeño Cheddar Summer Sausage is a must-try recipe. With its combination of lean venison, fatty pork, sharp cheddar, and spicy jalapeños, it’s a perfect balance of flavors and textures.
Ingredients
To make this delicious summer sausage, you’ll need the following ingredients:
• 2 lbs venison, ground: Lean and rich in flavor, venison is the perfect base for this sausage.
• 1 lb pork fatback, ground (or substitute with fatty pork shoulder): Adds necessary fat to balance the leanness of venison and keeps the sausage moist.
• 1 cup sharp cheddar cheese, diced into small cubes: Provides pockets of creamy, tangy flavor.
• 1/4 cup pickled jalapeños, finely chopped: Adds a spicy kick with a hint of acidity.
• 1/4 cup cold water: Helps distribute the seasonings evenly throughout the meat.
• 2 tablespoons kosher salt: Essential for flavor and preserving the sausage.
• 1 tablespoon sugar: Balances the flavors and aids in the fermentation process.
• 1 tablespoon mustard seeds: Adds a subtle crunch and a hint of tanginess.
• 1 teaspoon freshly ground black pepper: For a touch of spice.
• 1/2 teaspoon garlic powder: Contributes to the savory depth of flavor.
• 1/2 teaspoon onion powder: Enhances the overall taste profile.
• 1/4 teaspoon curing salt (optional, for color and preservation): Helps maintain the sausage’s pink color and prolongs shelf life.
Directions
Step 1: Prepare the Meat Mixture
In a large mixing bowl, combine the ground venison, ground pork fatback (or fatty pork shoulder), diced cheddar cheese cubes, and chopped pickled jalapeños. Ensure the mixture is well-combined but do not overmix, as this can affect the texture of the sausage.
Step 2: Mix the Seasonings
In a separate small bowl, mix together the cold water, kosher salt, sugar, mustard seeds, black pepper, garlic powder, onion powder, and curing salt (if using). Stir until the salt and sugar are fully dissolved.
Step 3: Combine Meat and Seasonings
Pour the seasoning mixture over the meat mixture. Using your hands or a sturdy spoon, mix thoroughly until the seasonings are evenly distributed throughout the meat. Make sure every bite will have a consistent flavor.
Step 4: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight. This step is crucial as it allows the flavors to meld together and makes the meat easier to work with.
Step 5: Shape the Sausage Logs
Preheat your oven to 200°F (95°C). Line a baking sheet with aluminum foil and place a wire rack on top. This setup will allow the sausages to cook evenly and prevent them from sitting in excess fat.
Remove the meat mixture from the refrigerator and form it into sausage-shaped logs, approximately 1.5 inches in diameter. Place the logs on the prepared wire rack.
Step 6: Bake the Sausage
Bake the sausages in the preheated oven for 4 to 5 hours, or until the internal temperature reaches 160°F (71°C). This low and slow cooking method ensures the sausage cooks evenly without drying out.
Step 7: Cool and Store
Once the sausages have reached the desired internal temperature, remove them from the oven and allow them to cool completely. After cooling, refrigerate the sausages for at least 24 hours before slicing. This resting time helps the flavors to develop and makes slicing easier.
Additional Information
• Prep Time: 30 minutes (plus chilling time)
• Cooking Time: 4-5 hours
• Total Time: 5-6 hours (plus chilling time)
• Yield: Approximately 3 lbs
• Calories per Serving: Approximately 250 kcal (depending on portion size)
Tips for Perfect Venison Summer Sausage
1. Use Fresh Ingredients: Freshly ground venison and pork fatback yield the best texture and flavor. If you don’t have access to venison, substitute with lean beef.
2. Don’t Skip the Chilling Time: Chilling the meat mixture helps the flavors to meld and the sausage to hold its shape during cooking.
3. Experiment with Flavors: Feel free to adjust the spice level by adding more or fewer jalapeños, or try adding other spices like smoked paprika or chili flakes for a different flavor profile.
4. Use Curing Salt for Better Preservation: While optional, curing salt not only gives the sausage a traditional pink color but also extends its shelf life.
5. Store Properly: Keep the sausage refrigerated and consume within 1-2 weeks. For longer storage, vacuum seal the sausages and freeze them for up to 3 months.
Health Benefits of Venison Summer Sausage
• High in Protein: Venison is a lean meat that’s high in protein, making it an excellent choice for those looking to build muscle or maintain a healthy diet.
• Rich in Vitamins and Minerals: Venison is packed with essential nutrients like iron, zinc, and B vitamins, which are vital for overall health.
• Low in Fat: Compared to other meats, venison is lower in fat, especially saturated fat, making it a healthier option.
• Cheddar and Jalapeños: While the cheddar adds some fat, it also provides calcium and a rich flavor. The jalapeños contribute capsaicin, which can boost metabolism and aid in weight loss.
Frequently Asked Questions (FAQs)
1. Can I use another type of cheese?
Yes, you can substitute sharp cheddar with any cheese that melts well and has a strong flavor. Pepper jack or gouda would work well.
2. What if I don’t have access to venison?
If venison isn’t available, lean beef or a combination of beef and pork can be used as a substitute.
3. How long does this sausage keep?
Stored in the refrigerator, the sausage will keep for 1-2 weeks. For longer storage, vacuum seal and freeze it for up to 3 months.
4. Can I smoke the sausage instead of baking it?
Absolutely! Smoking the sausage at a low temperature (around 180°F) until it reaches an internal temperature of 160°F will add a delicious smoky flavor.
5. Is curing salt necessary?
Curing salt is not strictly necessary, but it helps in preserving the sausage and maintaining its color. If you plan to store the sausage for an extended period, curing salt is recommended.
Conclusion
Spicy Venison Jalapeño Cheddar Summer Sausage is a flavorful and versatile dish that’s perfect for any occasion. Whether you’re an avid hunter looking to use your venison or someone who loves experimenting with new recipes, this sausage is sure to impress. The combination of lean venison, rich cheddar, and spicy jalapeños creates a perfect balance of flavors, making it a great addition to your charcuterie board or a delicious snack on its own. Follow these tips and directions, and enjoy a homemade sausage that’s both tasty and nutritious!
