Deliciously Easy Venison Summer Sausage (No Casing)
This smoky, homemade venison summer sausage is a simple way to turn wild game into a crowd-pleasing snack. No casings required—just mix, shape, chill, and bake for a flavorful sausage perfect for parties or casual snacking.
Ingredients
- 2 pounds ground venison
- 1 pound ground pork
- 3 tablespoons kosher salt
- 2 teaspoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon sugar (brown sugar works well)
- 1 teaspoon cure #1 (optional, for color and preservation)
- 1 cup cold water
- 1 tablespoon mustard seeds
- 1 tablespoon liquid smoke (or more for a smokier flavor)
Instructions
- In a large bowl, combine the ground venison and ground pork.
- Sprinkle in the kosher salt, black pepper, garlic powder, paprika, crushed red pepper flakes, sugar, and cure #1 if using. Mix thoroughly by hand until evenly coated.
- In a separate bowl, mix the cold water with the liquid smoke.
- Gradually pour the liquid mixture into the meat mixture, combining until well-blended and slightly tacky. Add mustard seeds at this stage for extra texture.
- Divide the mixture into 2-3 sections and shape each into a log about 6 inches long and 2-3 inches wide, using plastic wrap to help form them tightly.
- Wrap each log tightly in plastic wrap and refrigerate for 24 hours to let the flavors meld.
- Preheat the oven to 200°F (93°C).
- Place the wrapped sausage logs on a baking sheet (or use a smoker/grill on low heat for extra smokiness).
- Bake for 3-4 hours, or until the internal temperature reaches 160°F (71°C). Add wood chips if smoking for more flavor.
- Remove from the oven and let the sausages cool for about 30 minutes before unwrapping.
- Slice into thin rounds and serve as an appetizer with cheese, crackers, or in a sandwich.
Cook’s Notes
Keep the meat cold while mixing to help it bind properly, and use a meat thermometer to confirm the sausage hits 160°F before removing it from the heat. The 24-hour chill before baking is key for letting the seasonings fully develop.
Ingredient Swaps
You can substitute other ground game meats like elk or moose for the venison, and pork fat or bacon can stand in for ground pork to boost fat content. Adjust the crushed red pepper flakes up or down depending on your spice preference.
Serving Suggestions
Slice thin and serve on a snack board with cheese, crackers, mustard, and pickles, or layer into sandwiches for a heartier meal.
Storage & Reheating
Store cooked sausage in the refrigerator for up to a week, wrapped tightly. Uncooked logs can be frozen for later use—just thaw in the fridge before baking.
Common Questions
Do I need a casing for this sausage?
No, this recipe uses plastic wrap to shape the logs instead of a traditional casing, making it simpler for home cooks.
Can I skip the cure #1?
Yes, it’s optional and mainly affects color and preservation; the sausage will still be safe to eat as long as it’s cooked to 160°F.
Can I make this in a smoker instead of the oven?
Absolutely—using a smoker or grill on low heat with wood chips will give the sausage an even deeper smoky flavor.