Are you ready to elevate your next cookout with an unforgettable flavor? Look no further than this succulent Smoked Venison Summer Sausage recipe, perfect for wild game meat lovers!
Introduction
Summer sausage is a classic favorite, especially when made with venison. This smoked delight is not only delicious but also offers a unique way to enjoy the rich and robust flavors of game meat. Whether you’re planning a family gathering or a backyard BBQ, this recipe is sure to impress your guests and tantalize their taste buds.
Ingredients List
For the Sausage
- 2 lbs venison (ground)
- 1 lb pork fat (ground)
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp ground mustard
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/4 cup cold water
- 3 tbsp liquid smoke (hickory or mesquite)
- 2 tbsp sugar (optional, for sweetness)
- 1/4 cup ice (for mixing)
For the Smoke
- Wood chips (hickory or applewood recommended)
Preparing the Sausage Mixture
Step 1: Combine Ingredients
In a large bowl, mix together the ground venison and pork fat. Make sure to distribute the pork fat evenly, as it adds moisture and flavor.
Step 2: Seasoning
Sprinkle in the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, ground mustard, and cayenne pepper. If you prefer a slightly sweet flavor, add the sugar as well.
Step 3: Mix in Liquid Smoke and Water
Gradually incorporate the cold water and liquid smoke. Use your hands or a spoon to mix until the spices are well distributed and the mixture is sticky.
Step 4: Chill the Mixture
Place the sausage mixture in the refrigerator for at least one hour. This step allows the flavors to meld and makes the mixture easier to handle.
Stuffing the Sausage Casings
Step 5: Prepare Casings
If using natural casings, rinse them thoroughly and soak them in water for about 30 minutes. This helps to soften them and makes stuffing easier.
Step 6: Stuff the Sausage
Using a sausage stuffer, carefully fill the casings with the venison mixture. Avoid overstuffing, as the sausages will expand during cooking. Tie off the ends securely.
Step 7: Prick Air Bubbles
Use a needle to prick any air bubbles in the sausages. This prevents the sausage from bursting while smoking.
Cooking Instructions
Step 8: Preheat Your Smoker
Preheat your smoker to a temperature of 160°F (70°C). Ensure that you’ve added soaked wood chips for a delightful smoky flavor.
Step 9: Smoke the Sausage
Place the sausages in the smoker, ensuring they are not touching each other. Smoke for approximately 3 to 4 hours, or until the internal temperature reaches 165°F (74°C).
Step 10: Chill and Slice
Once cooked, remove the sausages and let them cool at room temperature for about 10 minutes. Then, chill them in the refrigerator for at least 2 hours before slicing to enhance texture.
Tips for Serving
- Serve sliced smoked venison summer sausage with your favorite cheeses and crackers.
- Pair with homemade mustard or chutneys for a gourmet touch.
- Add to salads or pasta dishes for a hearty boost of flavor.
Recipe Notes
- Meat Alternatives: If venison isn’t readily available, you can use lean beef or wild boar for a similar taste.
- Spice Variations: Feel free to tweak the spices to suit your palate; consider adding red pepper flakes for extra heat.
- Slicing Tips: For the best slices, use a sharp knife, and consider chilling the sausage briefly before slicing to achieve cleaner cuts.
Enjoy making and sharing this appetizing Smoked Venison Summer Sausage at your next gathering, and watch as it becomes an instant hit among friends and family! Bon appétit!