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Venison Cheddar-Jalapeno Summer Sausage

By: Emily Tisdale  Supporting Member (Click to learn more about Supporting Membership)
"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."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 277 people have saved this

What to Drink?

Wine Syrah
Cocktail Tom Collins
Prep Time:
30 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Day 2 Hrs

Servings  (Help)

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Original Recipe Yield 2 sausages
 

Ingredients

  • 1 cup cold water
  • 3 tablespoons curing mixture (e.g., Morton® Tender Quick®)
  • 2 teaspoons mustard seed
  • 1 teaspoon garlic powder
  • 1 teaspoon coarse ground black pepper
  • 2 teaspoons liquid smoke flavoring
  • 3 pounds lean ground venison
  • 1 cup shredded Cheddar cheese
  • 2 jalapeno peppers, seeded and minced

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 48 | Total Fat: 1.9g | Cholesterol: 27mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2009 by Ronny 
I adjusted this recipe to stuff summer sausage casings. I got the casings from Cabelas, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by Caribou 
This is a great recipe! I use natural hog casings and smoke it with hickory smoke in my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2009 by pat 
Just made this recipe from my sons first deer.This is absolutely the BEST we have EVER had.I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2009 by Fish 
Overall product wasn't as good as anticipated, would not repeat this recipe. Flavor was... MORE

 
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