Venison Summer Sausage
A flavorful venison summer sausage with pork, seasoned with Tender Quick, smoke salt, and pepper, perfect for grilling, snacking, or adding to charcuterie boards. Appeals to meat lovers.
Ingredients
Instructions
- Grind together pork and venison.
- Add Tender Quick, smoke salt, pepper, liquid smoke, and mustard seed.
Tips & Substitutions
When making Venison Summer Sausage, ensure your meat is well-chilled before grinding for a better texture. If you prefer a milder flavor, consider reducing the amount of smoke salt or substituting it with regular salt. For added spice, you can incorporate garlic powder or crushed red pepper. For a more unique taste, experiment with different types of mustard seeds or add a splash of Worcestershire sauce.
Serving Suggestions
This savory venison summer sausage pairs beautifully with a cheese platter, crusty bread, and a selection of pickles for a delightful appetizer. Serve alongside Variety Baked Beans for a hearty meal or as part of a picnic spread with Picnic Rolls. It also makes a great addition to breakfast dishes or can be diced and tossed into hearty soups and stews.
Storage & Reheating
Store any leftover venison summer sausage in an airtight container in the refrigerator for up to two weeks. For longer storage, wrap tightly in plastic wrap and then in aluminum foil before freezing. To reheat, slice and warm in a skillet over low heat or microwave briefly until heated through, avoiding overcooking to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Summer Sausage contains roughly 1003 calories, with 139g protein, 28g carbohydrates, and 37g fat. It is an excellent source of vitamin C (459% of the Daily Value), protein (277% of the Daily Value), and iron (88% of the Daily Value), and a good source of calcium and vitamin A. It also contributes 17g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use only venison for this recipe?
While you can use solely venison, combining it with pork adds fat, which is essential for moisture and flavor in the sausage. If you prefer a leaner sausage, you might consider using a mix of venison with a small amount of pork fat to maintain a good texture.
How can I tell when the sausage is fully cooked?
The sausage is fully cooked when it reaches an internal temperature of 160°F (71°C). Using a meat thermometer can help ensure it is safe to eat. Additionally, the sausage should be firm and no longer pink in the center.
What can I do if the sausage is too salty?
If you find the sausage too salty after cooking, you can serve it with sides that have a neutral or sweet flavor, such as mashed potatoes or cornbread, to balance the saltiness. Additionally, consider using less smoke salt next time or rinsing the sausage briefly before cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).