How to Make Venison Cheddar Jalapeño Summer Sausage - A Step-by-Step Guide

Are you a fan of homemade charcuterie? Do you enjoy experimenting with different meats and flavors to create delicious sausages? If so, you'll love this recipe for Venison Cheddar Jalapeño Summer Sausage. This savory and spicy sausage is perfect for snacking, appetizers, or adding a unique twist to your charcuterie board. With a blend of venison, sharp cheddar cheese, and fiery jalapeños, this summer sausage has a bold flavor that is sure to impress your friends and family.

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Ingredients

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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 1 day
  • Total Time: 1 day 2 hrs
  • Servings: 40
  • Yield: 2 sausages

  • Stir cold water, curing mixture, liquid smoke, mustard seed, garlic powder, and black pepper in a large bowl until curing mixture is dissolved. Mix in venison, Cheddar cheese, and jalapeño peppers until evenly blended and somewhat sticky, about 3 minutes. Divide mixture in half, then roll each half into 2-inch-thick logs. Wrap each log tightly with aluminum foil and refrigerate for 24 hours.
  • Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil.
  • Remove foil from sausage logs and place them onto the prepared baking sheet.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center of sausages reads at least 160 degrees F (72 degrees C), 1 1/2 to 2 hours. Cool sausages on a rack to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
  • Nutrition

    48 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 27mg
    • Sodium: 553mg
    • Total Carbohydrate: 0g
    • Dietary Fiber: 0g
    • Total Sugars: 0g
    • Protein: 7g
    • Vitamin C: 0mg
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 78mg