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Gramps' Venison Summer Sausage

By: dcg3269  
"This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 169 people have saved this

What to Drink?

Wine Syrah
Cocktail Tom Collins
Prep Time:
20 Min
Cook Time:
6 Hrs
Ready In:
3 Days 8 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 5 sausages
 

Ingredients

  • 5 pounds ground venison
  • 2 tablespoons curing mixture (e.g., Morton® Tender Quick®)
  • 2 teaspoons mustard seed
  • 2 1/2 teaspoons garlic salt
  • 2 1/2 teaspoons ground black pepper
  • 1 teaspoon liquid smoke flavoring

Directions

  1. Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
  2. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
  3. Preheat an oven to 200 degrees F (95 degrees C).
  4. Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
  5. Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 102 | Total Fat: 2.4g | Cholesterol: 69mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2008 by JULIE8099 
I have never made summer sausage before, and this recipe was amazingly simple. My family... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2009 by Kwinberg 
Great recipe, but how long will this last in the fridge? MORE

 
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