Venison sausage is a great way to introduce wild meat to someone unfamiliar or wary of it. The finished product has a great flavor and texture, which lends itself to skeptical palates. This particular recipe is super simple. It takes a bit of time, but the result is well worth it. Wild game such as venison is naturally very lean. Some added fat is needed when using the wild game to make sausage. Most venison sausage recipes call for pork fat because of its neutral flavor. Beef fat would be too overwhelming.
While working with this recipe, keep the venison sausage mixture as cold as possible. This creates a better final product. You will need a meat grinder (if your venison is not already ground), a large bowl, and a big dollop of patience. The prep time is painless. The four days of waiting while the seasonings develop is where it gets tricky.
Ultimately, waiting is the hardest part of this venison summer sausage recipe.
Easy Venison Summer Sausage Recipe
Prep Time: 20 minutes
Cook Time: six hours
Additional Waiting Time: three days
Total Time Invested: three days, six hours, 20 minutes
Ingredients
The first step is to gather ingredients for the summer sausage. These include:
- 1 pound ground venison
- 1 pound pork sausage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1?½ teaspoon mustard powder
- 1 teaspoon mustard seed
- 1 teaspoon sage
- 2 teaspoons garlic powder
- 2 teaspoons onion salt
- 1?½ teaspoons meat tenderizer
- ¼ cup water, or as needed
Prep & Cook
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1. This recipe's first step is grinding the venison if it is not already ground. The same goes for the pork fat. The trick to success in this step is to keep the venison and the fat COLD. This ensures a good texture for the sausage. Once venison and fat are ground, proceed to the next step.
2. In a large bowl, mix the ground venison and pork sausage. Season with salt, pepper, mustard powder, mustard seed, sage, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Do a little at a time until the right consistency is achieved. Cover and refrigerate for three days. Once a day, open up the mixture, give it a good mix, cover it back up, and put it back in the refrigerator.
3. It is bake time! Preheat the oven to 160 degrees F (70 degrees C) on the fourth day. While the oven is preheating, work with the venison mixture. Form the mixture into two-inch cylindrical rolls. Place those rolls on a baking sheet.
4. Put formed rolls in the oven once it is up to temperature. Bake for six hours in the oven until firm and cooked through. Cool. Wrap in plastic wrap, and refrigerate until needed.
5. Share venison summer sausage with friends and family. Brag about your superior sausage-making skills. Share the recipe. Pass the knowledge. Be a good human.
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