Description
Discover how to make a delicious Venison Summer Sausage with this easy recipe. Learn the step-by-step process for a flavorful homemade sausage.
Ingredients
Scale
- 5 pounds (2.27 kg) ground venison (about 2.27 kilograms)
- 1 pound (454 g) ground beef (about 0.45 kilograms)
- 2 tablespoons (30 ml) kosher salt (about 30 grams)
- 1 tablespoon (15 ml) ground black pepper (about 15 grams)
- 2 teaspoons (10 ml) garlic powder (about 6 grams)
- 2 teaspoons (10 ml) onion powder (about 6 grams)
- 1 tablespoon (15 ml) mustard seeds (about 15 grams)
- 1 teaspoon (5 ml) crushed red pepper flakes (about 2 grams)
- 1 teaspoon (5 ml) ground coriander (about 2 grams)
- 1 cup (240 ml) beef broth (about 240 milliliters)
- 1 tablespoon (15 ml) liquid smoke (about 15 milliliters)
Instructions
- In a large mixing bowl, combine the ground venison and ground beef.
- Add kosher salt, ground black pepper, garlic powder, and onion powder to the meat.
- Sprinkle in mustard seeds, crushed red pepper flakes, and ground coriander.
- Pour in the cold water and liquid smoke.
- Mix thoroughly with your hands until all ingredients are well incorporated.
- Divide the mixture into two or three equal portions.
- Shape each portion into a log, approximately 2 inches in diameter.
- Wrap each log tightly in plastic wrap.
- Refrigerate the logs for at least 24 hours to allow flavors to meld.
- Preheat your oven to 200°F (about 95°C).
- Unwrap the logs and place them on a wire rack over a baking sheet.
- Bake in the preheated oven for 4 to 5 hours.
- Check the internal temperature, ensuring it reaches 160°F (about 71°C).
- Remove from the oven and let them cool completely.
- Wrap the cooled sausages in fresh plastic wrap or aluminum foil.
- Refrigerate or freeze until ready to serve.
Notes
- Consider enhancing the flavor by marinating the ground meat mixture overnight before shaping into logs.
- Try using ground lamb or pork for a unique variation on this recipe.
- Adjust the amount of crushed red pepper flakes to customize the spiciness level of the sausage.
- Prep Time: 30 minutes
- Cook Time: 4-5 hours
- Category: Main Course
- Method: Baking
- Cuisine: Various
Nutrition
- Calories: Varies
- Fat: Varies
- Protein: Varies
Keywords: venison sausage, summer sausage, homemade sausage, smoked venison, game meat sausage