Gramps' Venison Summer Sausage Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 13, 2014
Same recipe passed on to me years ago, simple to do and we love it.
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Reviewed: Dec. 2, 2012
Sounds similar to what my Mom made. Cure can be made with twice as much salt as brown sugar. Giving a 5 until I try it.
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Cooking Level: Expert

Home Town: Ada, Ohio, USA
Reviewed: Sep. 24, 2012
Great recipe. I did add a couple dashes of soy, worcestershire , and cayenne.
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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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Cooking Level: Intermediate

Living In: Auburn Hills, Michigan, USA

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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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Cooking Level: Intermediate

Home Town: Matteson, Illinois, USA
Living In: Morocco, Indiana, USA

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Reviewed: Jan. 26, 2009
Great recipe, but how long will this last in the fridge?
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Cooking Level: Expert

Home Town: South Bend, Indiana, USA
Living In: Cheboygan, Michigan, USA

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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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