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  • Writer's pictureElaine Matthews

Venison Summer Sausage


It was hunting season around these parts, and that means we now have a freezer full of venison. If you don't know fresh venison is a very lean meat with very little fat, which lends itself perfectly to make some summer sausage!


My best friend, Linda actually gave me this recipe, so I had to try it!! The recipe is for 1 lb. but can be made up to 10 lbs at a time. For this time, I made 3 lbs.



Start with you lean ground meat (however many pounds you want to start with)

1/2 tsp garlic salt (per pound)

1/2 tsp Coarse Ground pepper (per pound)

1/2 tsp onion powder (per pound)

1 tsp tender quick salt (per pound)

1 tsp mustard seed (per pound)

few drops of liquid smoke ) (per pound)

crush red pepper to taste (optional) (per pound)

water to make adhere


Mix all ingredients well place in a bowl covered in the refrigerator for 3 days, taking it out each day and mixing well with hands each day. On the 3rd morning take it out and shape it into logs. Place on a rack and bake it at 350 degrees for 1 hour and 15 minutes. (each pound should equal 1 roll)




When finished it has a beautiful deep color and smells heavenly.



Hope you enjoy!!

Elaine


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