For a richer flavor, consider adding 1/2 cup of coarsely chopped toasted nuts (such as pecans or walnuts) to the venison mixture. If you prefer a spicier sausage, increase the amount of ground black pepper or add a pinch of red pepper flakes. Ensure the internal temperature reaches 160 degrees F (70 degrees C) to ensure all bacteria is eliminated. The cooled sausage can be stored in the refrigerator for up to a week, or frozen for longer storage.
Gramps' Venison Summer Sausage
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PREP TIME20 mins
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COOK TIME6 hrs
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TOTAL TIME78 hrs 20 mins
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SERVING25 People
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VIEWS73
This rustic venison summer sausage, imbued with smoky notes and a hint of spice, is a hearty tribute to time-honored traditions. Perfect for sharing with loved ones or savoring as a savory snack, this sausage embodies the spirit of the hunt and the warmth of home.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate0 g
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Cholesterol69 mg
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Fiber0 g
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Protein19 g
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Saturated Fat1 g
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Sodium774 mg
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a large bowl, gently combine the ground venison with the curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke. Knead with clean hands until the spices are evenly distributed and the mixture starts to bind together (approx. 2 minutes).
02
Step
72 hrs
Cover the bowl tightly with plastic wrap and refrigerate for 3 days, ensuring to thoroughly mix the ingredients each day to allow the flavors to meld and the curing process to take place.
03
Step
10 mins
Preheat your oven to a gentle 200 degrees F (95 degrees C).
04
Step
5 mins
Divide the seasoned venison mixture into 5 equal portions, shaping each into a compact, one-pound log. Place the logs on a broiler pan and tent loosely with aluminum foil to retain moisture.
05
Step
7 hrs
Bake in the preheated oven until the sausages are cooked through and no longer pink in the center. For even cooking, flip the sausages once or twice during the baking process. Use an instant-read thermometer to ensure the internal temperature reaches 160 degrees F (70 degrees C), which should take approximately 6 to 8 hours. Let cool completely before thinly slicing and serving.
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Paolo Hirthe
Mar 30, 2025The long baking time is worth it. The sausage comes out so tender and flavorful.
Alanna West
Mar 26, 2025Great recipe! I will be making this again.
Lyda Gleichner
Mar 10, 2025This recipe is a winner! My family devoured it during our last hunting trip.
Jade Hermiston
Feb 28, 2025I found that adding a bit of pork fat really helped keep the sausage moist and juicy.
Ana Weimannrolfson
Feb 26, 2025I added a little bit of juniper berries to the mixture, and it gave the sausage a lovely aroma.
Giovanny Franey
Jan 1, 2025I've made this sausage several times now, and it's always a hit. The flavors are perfectly balanced.
Colby Dach
Nov 26, 2024The instructions were clear and easy to follow, even for a beginner like me.