Savory Venison Summer Sausage
This homemade venison summer sausage delivers a smoky, savory flavor perfect for snacking or entertaining. It’s a rewarding way to use your venison harvest while creating a lean, protein-packed treat that beats store-bought versions.
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 (optional, for longer storage)
- Hog casings (soaked in water)
Instructions
- Soak hog casings in water for at least 30 minutes to make them pliable for stuffing.
- In a large mixing bowl, combine the ground venison and pork fat to keep the sausage juicy.
- Add the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, mustard seeds, and red pepper flakes to the meat mixture.
- Pour in the ice water and mix thoroughly for about 5 minutes until the mixture becomes tacky.
- Rinse the soaked hog casings with cold water, then use a sausage stuffer to fill them with the venison mixture, avoiding air pockets.
- Twist the sausage at about 6-inch intervals to form links, and tie off each end with butcher’s twine.
- If using curing salt, hang the sausages in a cool place (50-60°F) for about 24 hours to cure and enhance flavor and shelf life.
- To smoke: preheat smoker to 160°F and smoke the sausages for 4-6 hours until they reach an internal temperature of 152°F.
- Alternatively, to bake: place sausages on a baking sheet in an oven preheated to 200°F and cook until they reach an internal temperature of 152°F.
- Remove sausages from heat and let cool at room temperature, then refrigerate for at least 24 hours before slicing.
- Slice the summer sausage thinly and serve with cheese, crackers, and mustard.
Cook’s Notes
Mixing the meat with ice water until tacky is key to achieving the right sausage texture, so don’t rush this step. Use a reliable meat thermometer to hit the 152°F internal temperature target whether smoking or baking.
Ingredient Swaps
If venison isn’t available, beef or another game meat can be substituted, adjusting the fat ratio to maintain moisture. Feel free to swap in fennel seeds, thyme, coriander, or cumin for a different spice profile.
Serving Suggestions
Slice thinly and serve as part of a charcuterie board with an assortment of cheeses, olives, and artisan breads. It also makes a great snack paired simply with crackers and mustard.
Storage & Reheating
Store the finished summer sausage in the refrigerator for up to 3 weeks, or freeze it for longer-term storage. Slice as needed for serving straight from cold storage.
Common Questions
Do I have to use curing salt?
Curing salt is optional but recommended for extended storage and enhanced flavor; if skipped, plan to eat the sausage sooner and keep it refrigerated.
Can I make this without a smoker?
Yes, you can bake the sausages in an oven preheated to 200°F until they reach an internal temperature of 152°F as an alternative to smoking.
Why is pork fat added to venison for sausage?
Venison is very lean, so pork fat is mixed in to keep the sausage moist and juicy during cooking and curing.