Venison Cheddar Jalapeno Summer Sausage Recipes

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VENISON CHEDAR-JALAPENO SUMMER SAUSAGE



Venison Chedar-Jalapeno Summer Sausage image

Make and share this Venison Chedar-Jalapeno Summer Sausage recipe from Food.com.

Provided by Chef GreanEyes

Categories     Deer

Time P1DT30m

Yield 2 sausages, 20 serving(s)

Number Of Ingredients 9

1 cup cold water
3 tablespoons morton tender quick
2 teaspoons mustard seeds
1 teaspoon garlic powder
1 teaspoon fresh coarse ground black pepper
2 teaspoons liquid smoke flavoring
3 lbs lean ground venison
1 cup shredded cheddar cheese
2 jalapeno peppers, seeded and minced

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 109.1, Fat 4.9, SaturatedFat 2.3, Cholesterol 54.5, Sodium 51.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 14.9

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