Savory Venison Summer Sausage: A Delicious Homemade Recipe

Introduction

If you’re looking to explore the rich and hearty flavors of wild game, this Savory Venison Summer Sausage recipe is perfect for you! Not only is it an excellent way to utilize your venison, but it also delivers a smoky, savory taste that’s perfect for snacking or serving at gatherings. Plus, making your own sausage at home is a fun and rewarding kitchen project.

What Makes Venison Summer Sausage Special?

Venison summer sausage is not just a treat for the taste buds; it’s also a great source of lean protein. The combination of spices and the slow curing process lends a unique flavor and texture that store-bought options often lack. Let’s dive into how to make this scrumptious sausage in your own kitchen!

Ingredients List

To create this mouthwatering Savory Venison Summer Sausage, gather the following ingredients:

• • 2 lbs ground venison

• • 1 lb pork fat (for moisture)

• • 1/4 cup kosher salt

• • 1 tablespoon black pepper

• • 1 tablespoon garlic powder

• • 1 tablespoon onion powder

• • 2 teaspoons smoked paprika

• • 1 teaspoon mustard seeds

• • 1 teaspoon crushed red pepper flakes (optional for heat)

• • 1/4 cup ice water

• • 2 tablespoons curing salt (if desired, for longer storage)

• • Hog casings (soaked in water)

Cooking Instructions

Step 1: Prepare the Ingredients

1. 1. Soak the Casings: Start by soaking your hog casings in water for at least 30 minutes. This helps make them more pliable for stuffing.

       

1. 1. Mix Venison and Pork Fat: In a large mixing bowl, combine the ground venison and pork fat. This ensures the sausage remains juicy.

Step 2: Season the Meat

1. 1. Add Spices: Sprinkle in the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, mustard seeds, and red pepper flakes.

       

1. 1. Incorporate Ice Water: Pour in the ice water and mix everything thoroughly for about 5 minutes until the mixture becomes tacky. This step is crucial for achieving the right texture.

Step 3: Prepare the Sausages

1. 1. Stuff the Casings: Rinse the hog casings with cold water. Set up your sausage stuffer and carefully stuff the casings with the venison mixture, ensuring there are no air pockets.

       

1. 1. Twist and Tie: Once filled, twist the sausage at regular intervals (about 6 inches) to create links. Tie off each end using butcher’s twine.

Step 4: Cure the Sausage

1. 1. Curing (Optional): If using curing salt, hang the sausages in a cool place (ideally 50-60°F) for about 24 hours to cure. This will enhance the flavor and shelf life.

Step 5: Smoke or Bake the Sausage

1. 1. Smoking: Preheat your smoker to 160°F. Place the sausages in the smoker and let them smoke for 4-6 hours or until they reach an internal temperature of 152°F.

       

1. 1. Baking (Alternative): If you don’t have a smoker, place sausages on a baking sheet and cook in an oven preheated to 200°F. Bake until the internal temperature reaches 152°F.

Step 6: Cool and Serve

1. 1. Cooling: Remove sausages from heat and let them cool at room temperature. Then, refrigerate them for at least 24 hours before slicing.

       

1. 1. Slicing and Serving: Slice the summer sausage thinly and enjoy! Pair it with cheese, crackers, and mustard for a perfect appetizer.

Useful Tips for Preparation and Serving

• • Storage: Homemade venison summer sausage can be stored in the refrigerator for up to 3 weeks or frozen for longer preservation.

     

• • Flavor Variations: Experiment with different spices like fennel seeds or thyme for a unique twist on the flavor.

     

• • Serving Suggestions: Serve with a variety of cheeses, olives, and artisan breads for a charming charcuterie board.

Recipe Notes

• • Ingredient Alternatives: If venison isn’t available, you can substitute with beef or game meat of your choice. Adjust the fat ratio accordingly to maintain moisture.

     

• • Custom Spice Blends: Feel free to personalize the seasoning to your taste. Try adding unique spices like coriander or cumin!

     

• • Health Considerations: Be mindful when using curing salt. It’s important for preserving the sausage but should be handled in moderation to maintain health balance.

Conclusion

Now you have a robust and flavorful recipe for Savory Venison Summer Sausage that’s sure to impress your family and friends. With just a bit of patience and creativity, you’ll be able to savor the rich taste of your homemade sausage any time. Enjoy the process, and happy cooking!