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Venison Cheddar-Jalapeno Summer Sausage

Emily Tisdale

"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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1 d 2 h servings 48 cals
Original recipe yields 40 servings (2 sausages)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.

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Read all reviews 48
  1. 55 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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...

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 cup...

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

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 worrie...

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...

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 chi...

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 consis...

This was probably the best homemade venison sausage we've ever tasted. Friends & family beg for us to make the next batch!

This was very good, better than standard summer sausage according to my samplers. I didn't have tender quick available so I used a tsp of sodium nitrite and 2.5 tbls pickling salt.