Why You’ll Love This Venison Summer Sausage Recipe
Have you ever tasted something so rich and flavorful that it leaves you craving more? That’s exactly how I feel about this venison summer sausage recipe.
The combination of lean venison and beef creates a perfect balance, while the spices make each bite unforgettable. I love how versatile it is; whether I serve it at a party or enjoy it on a quiet evening, it never disappoints.
Plus, I appreciate knowing exactly what goes into it. Making it myself lets me customize flavors to my liking. Trust me, once you try it, you’ll understand why I can’t get enough!
Ingredients of Venison Summer Sausage
Making venison summer sausage is an adventure in flavor. It’s not just a recipe; it’s a chance to connect with the ingredients, to embrace the rich taste of game meat, and to create something that will impress both friends and family.
Whether you’re a seasoned chef or a kitchen newbie, the ingredients are straightforward and just waiting for your creative touch. Let’s explore what you’ll need to whip up this delicious sausage.
Ingredients for Venison Summer Sausage:
- 3 lbs ground venison (deer, elk, antelope—just make sure it’s lean)
- 1 lb lean ground beef
- 2 cups water
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder (or a tad more if you’re feeling zesty)
- 4 teaspoons cracked black pepper
- 2 teaspoons mustard seeds
- 2 teaspoons liquid smoke
- 4 tablespoons Morton Tender Quick salt
Now, let’s talk about those ingredients for a second. Ground venison is the star of the show, bringing that earthy richness that’s hard to replicate.
You really want lean meat here, as the extra fat can make things a bit too wild for some palates. If you have access to fresh game, that’s fantastic! But if not, lean beef works as a great partner—it balances out the flavors perfectly.
And don’t skimp on the spices; they’re what elevate this sausage from good to absolutely unforgettable. Plus, you can always tweak the spices to match your mood or what you have on hand. Who knew making sausage could be so customizable?
How to Make Venison Summer Sausage
Making venison summer sausage is a delightful journey that starts with a handful of familiar ingredients and a bit of elbow grease. You’ll want to gather 3 lbs of lean ground venison—deer, elk, or antelope work beautifully—along with 1 lb of lean ground beef to create that perfect balance of flavors. It’s essential to keep the meat lean, as too much fat can make the sausage taste a bit too “wild” for some.
After you’ve got your meats ready, mix them together in a large bowl with 2 cups of water. Now, sprinkle in 1 teaspoon of onion powder, and don’t be shy with the garlic—1/4 teaspoon should do it, but if you love garlic like I do, feel free to add a smidge more. Toss in 4 teaspoons of cracked black pepper, 2 teaspoons of mustard seeds, and 2 teaspoons of liquid smoke for that smoky flavor that screams summer cookouts. Finally, add a hefty 4 tablespoons of Morton Tender Quick salt, which acts as a curing agent and is key to achieving that classic sausage taste.
Once everything is mixed thoroughly—you can use your hands, which is oddly satisfying—shape the mixture into two logs about 8 inches long. Now, here’s the fun part: pack those logs as tightly as you can. You want them to hold together beautifully while they cook.
Wrap each log in aluminum foil, shiny side in, and pop them in the fridge for 24 hours. This step is vital; it allows the flavors to marry and develop. After a day of waiting (which can feel like an eternity, I know), take the logs out, flip them over, and pierce the foil several times with a fork. This helps steam escape while baking.
Now, it’s time for the baking magic. Preheat your oven to 325°F and place the foil-wrapped logs on a sprayed broiler rack over a broiler pan. Let them bake for about 1 ½ hours—don’t worry, your kitchen will smell amazing, and you might find yourself doing a little happy dance.
Once they’re done, unwrap the logs and let them rest on a rack to finish dripping. This step is important, as it helps the sausage firm up. After they cool, you can rewrap them and either refrigerate or freeze your delicious homemade venison summer sausage. Just imagine slicing into that log and enjoying it with friends—talk about a crowd-pleaser.
Venison Summer Sausage Substitutions & Variations
While the classic venison summer sausage recipe is delicious on its own, there are plenty of substitutions and variations you can try to make it your own.
For a different flavor, consider using ground wild game like elk or antelope instead of venison. You can also swap in pork or turkey for a unique twist.
Experiment with spices; adding crushed red pepper or smoked paprika can elevate the taste. If you prefer a touch of sweetness, mix in some brown sugar.
Don’t forget to play with the liquid smoke—using less or more can change the smokiness to your preference.
Happy experimenting!
What to Serve with Venison Summer Sausage
After you’ve perfected your venison summer sausage with those tasty variations, it’s time to think about what to serve alongside it.
I love pairing it with a selection of cheeses like sharp cheddar or creamy brie to balance the flavors. Fresh fruit, like apples or grapes, adds a nice sweetness. A crunchy baguette or crackers offers a great texture contrast.
Don’t forget some tangy mustard or a zesty relish for dipping! If I’m feeling fancy, I’ll whip up a simple green salad with a light vinaigrette.
These sides really complement the rich taste of the sausage and elevate the meal!
Additional Tips & Notes
To guarantee your venison summer sausage turns out perfectly, it’s essential to pay attention to a few key details.
First, make sure your venison is lean; excess fat can lead to undesirable flavors.
Don’t skip the refrigeration step; letting the sausage rest for 24 hours helps meld the flavors.
When baking, use a broiler rack to allow excess fat to drain off.
I also recommend using a meat thermometer; your sausage should reach an internal temperature of 160°F.
Finally, experiment with spices! Adjusting garlic or pepper levels can personalize the flavor to your liking.
Enjoy the process, and happy cooking!