Venison Summer Sausage
Transform your game meat into a gourmet treat with this Venison Summer Sausage recipe, the perfect balance of flavor, texture, and smoky goodness. Featuring a savory blend of ground venison and pork, this sausage is seasoned with a bold mix of garlic, cracked black pepper, paprika, and coriander, sweetened slightly with brown sugar, and enhanced with a hint of liquid smoke for that classic smokiness. Cured overnight and slow-cooked to perfection, this homemade summer sausage is an excellent make-ahead option for charcuterie boards, sandwiches, or simple snacking. With its rich flavor profile and hearty texture, Venison Summer Sausage is an irresistible way to elevate your wild game cooking, ideal for gatherings or as a protein-packed snack.
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Recipe Information
Ingredients
- 2 pounds ground venison
- 1 pound ground pork
- 1.5 tablespoons kosher salt
- 1 teaspoon curing salt (Prague Powder #1)
- 1 tablespoon ground mustard
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon cracked black pepper
- 1 teaspoon paprika
- 2 tablespoons brown sugar
- 1 teaspoon coriander
- 2 teaspoons liquid smoke
- 1 cup water
Instructions
In a large mixing bowl, combine the ground venison and ground pork until evenly mixed.
Add kosher salt, curing salt, ground mustard, garlic powder, onion powder, cracked black pepper, paprika, brown sugar, and coriander to the meat mixture.
In a separate small bowl, mix the liquid smoke and water together, then pour it into the meat mixture.
Using clean hands or a stand mixer with a paddle attachment, mix the ingredients thoroughly until all the spices and liquids are evenly incorporated.
Divide the sausage mixture into two equal portions and shape each into a long, even log about 2 inches in diameter. Wrap tightly in plastic wrap, ensuring no air pockets, and refrigerate for at least 24 hours to allow the flavors to develop.
Preheat your oven to 180°F (82°C). Remove the plastic wrap and place the sausage logs on a wire rack set over a baking sheet to catch any drippings.
Bake the sausage for 4-5 hours, or until the internal temperature of the sausage reaches 160°F (71°C). Use a meat thermometer to ensure accuracy.
Once cooked, allow the sausage to cool at room temperature, then wrap it tightly in plastic wrap and refrigerate.
Slice the venison summer sausage thinly when serving and enjoy with cheese, crackers, or as a topping for sandwiches.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 3.5 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 2.2 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 367 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
