Reviewed: Jan. 10, 2011

I used 5.5lbs of venison and 2.5 lbs of pork and adjusted the ingredients accordingly. That ratio should be higher, perhaps 50/50 venison to pork, in my opinion. Also, I think it needs more pepper (and a coarser grind). Finally, they do get better with age so don't be in a rush to consume these. Let 'em hang for a while.

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9 users found this review helpful

Reviewer:

Due51

Cooking Level: Intermediate

Living In: Auburn Hills, Michigan, USA

Reviewed: Dec. 6, 2010

This is a very easy to make recipe and is great tasting. My daughter said she likes it and she is very finicky but did say it was too spicy, so I don't think she is going to even try it when I make this with about 3 tablespoons of crushed red pepper seeds to make some hot sausage. Thank you Gramps for sharing this wonderful recipe!

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5 users found this review helpful

Reviewer:

Glen

Cooking Level: Intermediate

Home Town: Matteson, Illinois, USA

Living In: Morocco, Indiana, USA

Reviewed: Jan. 26, 2009

Great recipe, but how long will this last in the fridge?

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17 users found this review helpful

Reviewer:

Kwinberg

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Cheboygan, Michigan, USA

Reviewed: Dec. 15, 2008

I have never made summer sausage before, and this recipe was amazingly simple. My family loved the summer sausage, and it has made my husband take up hunting in order to have a fresh supply of Venison for it. I was concerned about the whole mustard seeds, but they worked out very well.

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25 users found this review helpful