Venison Summer Sausage
- Ready In:
- 1hr 50mins
- Ingredients:
- 9
- Yields:
-
5-6 8
ingredients
- 3 lbs ground venison (deer, elk, antelope This MUST be ground lean, as the tallow on venison is what gives it the "wild" t)
- 1 lb lean ground beef
- 2 cups water
- 1 teaspoon onion powder
- 1⁄4 teaspoon garlic powder (or a tad more)
- 4 teaspoons cracked black pepper
- 2 teaspoons mustard seeds
- 2 teaspoons liquid smoke
- 4 tablespoons Morton Tender Quick salt
directions
- Mix all together thoroughly.
- Form into 2-21/2" logs about 8" long.
- Pack tightly as possible.
- Wrap in aluminum foil, shiny side inches.
- Refrigerate for 24 hours.
- Take out, turn over and pierce foil several times with a fork.
- Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
- Unwrap and remove to rack to finish dripping.
- Rewrap and refrigerate or freeze.
Reviews
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This was our first attempt at Summer Sausage and it turned out great! Ours turned out a little crumbly but we didn't measure exactly so our ratios of meat could have been off. We also cooked it longer because we were a little nervous at the short cook time. We mixed everything in a ziplock baggie which worked great! We found it difficult to get it packed tight enough and are planning to use soup cans as a mold, line them with tin foil and then bake. Hopefully this works:) **Note our butcher told us to spray/oil just a soup can pack the meat in and bake it-it should slip out-we are going to try that next.
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Wonderful! We used all elk meat (no beef) and regular sea salt. I generally 1/3 the recipe and make 2-4" long rolls. Everyone loves the great flavor. I like the smoker idea that one reviewer had and will make a full recipe and do that next time. Can never have enough of this in the freezer! Great to take on camping trips.
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This is a very tasty recipe! Last weekend was our first time making sausage. We used this recipe, some fibrous casings we bought off the internet, and smoked them in the BBQ for several hours and it turned out great!! It is a little salty at first but as it ages in the fridge the other flavors come though. I would recommend using a little less salt if you don't like allot of salt.
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RECIPE SUBMITTED BY
Barb Conley
Bowman, ND
I live in a small town in far southwestern North Dakota and teach at the local school.
My husband is a teacher, coach & hunter. Recipes in my repetoire tend to be down-home, and not requiring exotic ingredients, as we are quite isolated from major grocery stores. We have many excellent cooks in this area, though, and exchange recipes frequently. I am a grandma, and also have two Labradors, one just a 10 week old pup. Our dogs are always house dogs as well as hunting companions, so I am busy finding things for him to chew instead of my shoes.
We are adjacent to the beautiful North Dakota Badlands and spend alot of time outdoors, hunting, running our dogs and just exploring.