Savory Venison Summer Sausage
A homemade venison summer sausage packed with garlic, mustard seed, and a hint of heat, perfect for charcuterie boards, tailgates, or cozy gatherings.
Ingredients
- 2 pounds ground venison (preferably from the hindquarter)
- 1 pound pork fat (or bacon for a smokier flavor)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon mustard seed
- 1 tablespoon black pepper
- 1 tablespoon crushed red pepper flakes (optional, for a spicy kick)
- 2 teaspoons salt
- 1 teaspoon Prague Powder #1 (curing salt, important for safety and color)
- 1/2 cup cold water
- 1/4 cup Worcestershire sauce
- Cooking twine (for tying)
Instructions
- Grind the venison and pork fat together using a meat grinder, or have your butcher do this for you.
- In a separate bowl, mix the garlic powder, onion powder, mustard seed, black pepper, crushed red pepper flakes, salt, and Prague Powder #1 until evenly combined.
- Add the Worcestershire sauce and cold water to the meat mixture, then gradually fold in the spice mix until evenly distributed.
- Shape the mixture into 2 logs about 3 inches in diameter and tightly wrap each in plastic wrap.
- Refrigerate the wrapped logs for at least 24 hours to let the flavors meld.
- Preheat the oven to 180°F (82°C).
- Unwrap the sausage logs and place them in a baking dish. Bake for 3-4 hours, or until the internal temperature reaches 160°F (71°C).
- Remove from the oven and let cool for at least 30 minutes before slicing to allow the juices to redistribute.
Cook’s Notes
The 24-hour chill before baking is essential for flavor development, so don’t skip it. Bake low and slow at 180°F to keep the sausage from drying out, and use a meat thermometer to confirm it hits 160°F internally.
Ingredient Swaps
If venison isn’t available, lean beef or turkey work well as substitutes, and pork fat can be swapped for chicken fat or a beef-pork blend for a different flavor profile.
Serving Suggestions
Slice and serve with cheese, crackers, and condiments like mustard or homemade relish, making it a great addition to charcuterie boards or sandwiches.
Storage & Reheating
Store in the refrigerator for up to 2 weeks, or vacuum seal for longer storage; reheat gently or enjoy cold sliced.
Common Questions
Why is Prague Powder #1 necessary?
It’s a curing salt that ensures food safety and preserves color when preparing ground meats that aren’t cooked immediately, which is essential for this long, low-temperature bake.
Can I smoke this sausage instead of baking it?
Yes, smoking is a great alternative to baking and will give the sausage a deeper, smokier flavor.
Do I really need to chill the logs for 24 hours before baking?
Yes, this resting period allows the spices and cure to fully meld with the meat, which is important for both flavor and safety.