VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE
This is a nice change from regular summer sausage. The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings. We serve this at the 'Beast Feasts' we host every year where all the dishes are from wild game. This recipe works well with beef as well.
Provided by Emily Tisdale
Categories Meat and Poultry Recipes Game Meats Venison
Time P1DT2h
Yield 40
Number Of Ingredients 9
Steps:
- Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
- Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
- Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 0.2 g, Cholesterol 26.8 mg, Fat 1.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 552.5 mg, Sugar 0.1 g
VENISON SUMMER SAUSAGE
This recipe uses venison and breakfast sausage. Takes four days to make, but well worth it!
Provided by BOOKAMY
Categories Meat and Poultry Recipes Pork
Time P3DT6h20m
Yield 32
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
- On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
- Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 0.3 g, Cholesterol 18.8 mg, Fat 3.7 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 240.3 mg
VENISON SUMMER SAUSAGE
This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. I can't keep this stuff in the house--my family loves it and it is very low fat snack. I got this from a former president of the ND Cattlewomen.
Provided by Barb Conley
Categories Lunch/Snacks
Time 1h50m
Yield 5-6 8
Number Of Ingredients 9
Steps:
- Mix all together thoroughly.
- Form into 2-21/2" logs about 8" long.
- Pack tightly as possible.
- Wrap in aluminum foil, shiny side inches.
- Refrigerate for 24 hours.
- Take out, turn over and pierce foil several times with a fork.
- Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
- Unwrap and remove to rack to finish dripping.
- Rewrap and refrigerate or freeze.
Nutrition Facts : Calories 599.9, Fat 28.9, SaturatedFat 12.9, Cholesterol 276.9, Sodium 267.2, Carbohydrate 2, Fiber 0.7, Sugar 0.3, Protein 78.1
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