Smoked Venison Summer Sausage
A rich, smoky summer sausage made from ground venison and pork fat, seasoned with classic spices and slow-smoked for a deep, savory flavor perfect for any cookout.
Ingredients
- 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)
- Wood chips (hickory or applewood recommended)
- Natural sausage casings
Instructions
- In a large bowl, mix together the ground venison and pork fat, distributing the fat evenly.
- Sprinkle in the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, ground mustard, cayenne pepper, and sugar if using.
- Gradually mix in the cold water and liquid smoke, using your hands or a spoon until the mixture is sticky and spices are well distributed.
- Chill the sausage mixture in the refrigerator for at least 1 hour to let the flavors meld and make handling easier.
- If using natural casings, rinse thoroughly and soak in water for about 30 minutes to soften them.
- Using a sausage stuffer, fill the casings with the venison mixture without overstuffing, then tie off the ends securely.
- Prick any air bubbles in the sausages with a needle to prevent bursting during smoking.
- Preheat your smoker to 160°F (70°C) with soaked wood chips added for smoky flavor.
- Place the sausages in the smoker without letting them touch, and smoke for 3 to 4 hours, or until the internal temperature reaches 165°F (74°C).
- Remove the sausages and let cool at room temperature for about 10 minutes, then chill in the refrigerator for at least 2 hours before slicing.
Cook’s Notes
Keep the meat and fat very cold throughout mixing and stuffing to prevent the fat from breaking down, which helps the sausage hold together and slice cleanly. Chilling the finished sausage before slicing firms it up for neater cuts.
Ingredient Swaps
If venison isn’t available, lean beef or wild boar make good substitutes with a similar texture and flavor profile. You can also adjust the heat level by adding red pepper flakes or reducing the cayenne.
Serving Suggestions
Serve sliced with an assortment of cheeses, crackers, and homemade mustard or chutney for a gourmet touch. It also works well diced into salads or pasta dishes for added heartiness.
Storage & Reheating
Store sliced or whole sausage tightly wrapped in the refrigerator for up to a week, or freeze for longer storage. Reheat gently if desired, though it’s typically enjoyed cold or at room temperature.
Common Questions
Can I make this without a smoker?
You can use an oven set to a low temperature with liquid smoke providing flavor, though a true smoker will give the best authentic taste and texture.
Why do I need to prick the casings before smoking?
Pricking releases trapped air bubbles that could cause the casings to burst as the sausage expands during cooking.
How do I know the sausage is fully cooked?
Use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the smoker.