Save your meat by making your own summer sausage.
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Sausage you don't have to refrigerate? Wild game sausage you can travel with? Crazy, right?!
This recipe for Summer Sausage is pretty handy when you don't have a fridge or are hittin' the road.
My grandmother used to practice this sausage making recipe to conserve the venison my grandfather would bring home. He was an avid hunter and in those times they couldn't afford a refrigerator.
Try this recipe to conserve your game meat and you'll have a great-tasting venison sausage all year long.
Recipe adapted from Mdconline
Venison Summer Sausage Recipe
Ingredients
- 3 pounds ground venison
- 1 1/2 cup water
- 4 tablespoons quick cure salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- 1/2 teaspoon mustard seed
- 2 tablespoons liquid smoke
Directions
- Mix all ingredients in a large bowl. Refrigerate for 24-48 hours, mixing twice a day.
- Shape into rolls, using foil or plastic wrap. Twist the ends of the rolls to create a closed seal. Some people like to use a sausage stuffer and sausage casings, but they are not always needed for a tasty treat.
- Boil enough water in a pot to cover the rolls, and boil between one and two hours. Alternatively, you can place the rolls on a wire rack and bake at 200 degrees for six hours or until the internal temperature reaches around 150 degrees. Add a shallow pan beneath the wire rack to catch any drippings.
- If boiled, remove and poke holes in the foil or plastic wrap to drain the water. If baked, remove the rolls from the oven and let them rest. Cool the sausage completely before slicing.
- Vacuum sealing for storage is ideal, and you can freeze extra summer sausage as well.
Everything You Need to Make Sausage
1. Heavy-Duty Stainless Steel Quality Mixing Bow
Choose which size quart you want and get to seasoning your sausage! The stainless steel body will resist scratches so this bowl will last a long time.
2. McCormick Garlic Variety Pack
This is a pretty good deal! Garlic is king when it comes to seasoning. Don't get me wrong, you need plenty of other seasonings, but this is a good start for your pantry.
3. Reynolds Wrap Pitmaster's Choice Heavy-Duty Aluminum Foil
Don't let the juice escape from the foil! Avoid a mess with heavy-duty foil.
After that you have a delicious summer sausage that is lower in cholesterol and saturated fat than something made from beef ground meat while still tasting like it came fresh from the smokehouse. Give it a try this season and experiment with the sausage seasonings a bit. Serve up sliced pieces with a little jalapeno or cheddar cheese and you are sure to have a hit at a party. Who knows? It may just become a new favorite after venison jerky and snack sticks.
This post was originally published on December 10, 2018.
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