Deliciously Easy Venison Summer Sausage Recipe with No Casing

Introduction

Making your own venison summer sausage is easier than you might think! This delicious, smoky treat is perfect for outdoor gatherings or just a cozy evening at home. Plus, it’s a fantastic way to use your wild game meat while impressing friends and family alike. Let’s dive into this easy, no-casing recipe that will have your taste buds dancing.

Ingredients List

To create this delectable venison summer sausage, you’ll need the following ingredients:

• 2 pounds ground venison
• 1 pound ground pork (adds flavor and fat)
• 3 tablespoons kosher salt
• 2 teaspoons black pepper
• 2 tablespoons garlic powder
• 2 tablespoons paprika
• 1 teaspoon crushed red pepper flakes (adjust based on spice preference)
• 1 tablespoon sugar (brown sugar works well)
• 1 teaspoon cure #1 (optional, for color and preservation)
• 1 cup cold water
• 1 tablespoon mustard seeds (for added texture)
• 1 tablespoon liquid smoke (or more for a smokier flavor)

Step-by-Step Cooking Instructions

Step 1: Prepare the Meat

1. Mix Ingredients: In a large bowl, combine the ground venison and ground pork. This combination not only enhances the flavor but also adds the necessary fat content that venison lacks.

2. Add Seasonings: Sprinkle in the kosher salt, black pepper, garlic powder, paprika, crushed red pepper flakes, sugar, and cure #1 (if using). Mix thoroughly with your hands until the meat is evenly coated with the spices.

Step 2: Combine Wet Ingredients

1. Add Liquid Smoke: In a separate bowl, mix 1 cup of cold water with liquid smoke. This will enhance the smoky flavor of your summer sausage.

2. Combine: Gradually pour the liquid mixture into the meat mixture. Combine until the mixture is well-blended and slightly tacky. Tip: If you want extra crunch, toss in mustard seeds at this stage.

Step 3: Shape the Sausage

1. Form Logs: Divide the mixture into 2-3 sections and form each into a log shape about 6 inches long and 2-3 inches wide. Use plastic wrap to help shape them tightly.

2. Wrap & Chill: Wrap each log in plastic wrap, ensuring they’re tightly sealed. Refrigerate for 24 hours to allow the flavors to meld.

Step 4: Cook the Sausage

1. Preheat Oven: Preheat your oven to 200°F (93°C).

2. Prepare Baking Dish: Place the wrapped sausage logs on a baking sheet. If you prefer a smoky flavor, consider using a smoker or grill set to low heat instead.

3. Bake: Cook in the oven for around 3-4 hours or until the internal temperature reaches 160°F (71°C). For an added layer of flavor, you can add wood chips to a smoker at this stage.

Step 5: Cool & Enjoy

1. Cool Down: Remove the sausages from the oven and let them cool for about 30 minutes before unwrapping.

2. Slice & Serve: Once cool, slice the sausage into thin rounds and serve as an appetizer with cheese, crackers, or in a sandwich.

Useful Tips for Preparation and Serving

• Chill the Meat: Keep your meats cold while working; this will make mixing easier and help in the binding process.
• Storing: Uncooked logs can be frozen for later use, making this recipe perfect for meal prep. Just ensure to wrap them tightly.
• Creative Pairings: Pair with mustard, pickles, and fresh baked bread for the ultimate snacking experience.

Recipe Notes

• Meat Variations: Consider using other game meats like elk or moose for variation.
• Spice Level: Adjust the crushed red pepper flakes according to your spice tolerance.
• Vegetarian Option: Try a similar recipe with legumes or plant-based protein for a vegetarian alternative.
• Storage: The sausages can last in the fridge for up to a week; for longer storage, freeze them.

Conclusion

This Deliciously Easy Venison Summer Sausage Recipe with No Casing is a fantastic introduction to homemade wild game meats. With simple ingredients and straightforward instructions, you can create a flavorful treat that will impress anyone. Enjoy your culinary adventure and the delightful flavors of your handiwork!

Don’t forget to share your experience in the comments. Happy cooking!