Venison Cheddar-Jalapeno Summer Sausage Recipe - Allrecipes.com
Venison Cheddar-Jalapeno Summer Sausage Recipe
  • READY IN 1+ days

Venison Cheddar-Jalapeno Summer Sausage

Recipe by  

"This is a nice change from regular summer sausage. The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings. We serve this at the 'Beast Feasts' we host every year where all the dishes are from wild game. This recipe works well with beef as well."

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Ingredients Edit and Save

Original recipe makes 2 sausages Change Servings
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Directions

  1. Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
  2. Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
  3. Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 30 mins
  • READY IN 1 day 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2009

I adjusted this recipe to stuff summer sausage casings. I got the casings from Cabelas, and used about 6 0z of pork butt with it. I ground and stuffed the sausage. then convection roasted at 170 for a few hrs until the internal temp was 165. Excellent!

 
Most Helpful Critical Review
Jan 13, 2009

Overall product wasn't as good as anticipated, would not repeat this recipe. Flavor was rather bland and not as spicy as desired.

 
May 19, 2009

This is a great recipe! I use natural hog casings and smoke it with hickory smoke in my smoker. I have made this three times and the modifications I have made to my taste are using a 1 1/2 cups high melt temperature cheddar & doubling the amount of jalapeno peppers. Thanks for sharing such a great recipe with us all!

 
Jan 02, 2009

Just made this recipe from my sons first deer.This is absolutely the BEST we have EVER had.I didn't change a thing and have no plans to.EXCELLENT recipe.THANX FOR SHARING

 
Aug 23, 2010

This is my first ever review of a recipe, but I had to tell you all how AWESOME and EASY this recipe is. It is a perfect and tasty way to use venison (of which we always have alot:) I was worried that the jalepeno's would make this a little to spicy but they don't, even my dad who doesn't like anything spicy couldn't stop eating this. Everyone who has tried this loves it, even my picky kids! Try this recipe, it is amazingly good and easy!! Thanks for sharing Emily!

 
Jan 03, 2011

Very good recipe! The cheese adds all the fat you need to hold the sausage together. I omitted the Mortons and added salt to taste. I cooked up little batches until it was just right. I tried it baked in the oven and also made it into patties. Delish! I liked it made into patties better though. I think next time I will keep the seeds in the jalapenos. It just wasn't spicy enough for me.

 
Oct 12, 2010

This is a great recipe that I have made several times. I first made the recipe with venison and doubled the jalapenos then stuffed collagen casings and smoked them on my smoker with hickory chips. They turned out really well but I thought they could have had more kick to them. I just made this recipe with lean ground beef and it turned out even better. I still used the collagen casings and smoked with hickory chips but I added even more cheddar and jalapenos. Make sure you leave some of the membrane in the jalapenos if you want more heat. This time I used 4 Jalapenos and 4 Serano peppers and a 16 ounce block of extra sharp cheddar for 5 pounds of ground beef. It turned out amazing with a lot more flavor.

 
Feb 28, 2011

When you roll into logs, you have to pack tightly or you will get air pockets. That's probably why casings and sausage stuffers work so well because you can get the typical summer sausage consistency. I like the flavor, but will probably use casings next time to get a better consistency.

 

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Nutrition

  • Calories
  • 48 kcal
  • 2%
  • Carbohydrates
  • 0.2 g
  • < 1%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 552 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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