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Gramps' Venison Summer Sausage

Gramps' Venison Summer Sausage

Name: Gramps' Venison Summer Sausage
Prep time: 20 min
Cook time: 6 h
Total time: 3 d 8 h 20 min
Yield: 5 sausages
Ingredients: 5 pounds ground venison; 2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®); 2 teaspoons mustard seed; 2 ½ teaspoons garlic salt; 2 ½ teaspoons ground black pepper; 1 teaspoon liquid smoke flavoring

Rating: 4.55 stars

22 Ratings
18 Reviews
6 Photos

This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season.

By dcg3269

Gallery

Recipe Summary

prep:

20 mins

cook:

6 hrs

additional:

3 days

total:

3 days

Servings:

Yield:

5 sausages

Nutrition Info

Ingredients

Original recipe yields 25 servings

The ingredient list now reflects the servings specified

5 pounds ground venison
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons mustard seed
2 ½ teaspoons garlic salt
2 ½ teaspoons ground black pepper
1 teaspoon liquid smoke flavoring

Directions

Step 1

Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.

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Step 2

Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
Step 3

Preheat an oven to 200 degrees F (95 degrees C).
Step 4

Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
Step 5

Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.

Nutrition Facts

Per Serving:

102 calories; protein 18.6g; carbohydrates 0.3g; fat 2.4g; cholesterol 68.5mg; sodium 774.3mg. Full Nutrition

Reviews (18)

Most helpful positive review

Kwinberg

01/27/2009

Great recipe but how long will this last in the fridge? Read More

Helpful

(50)

Most helpful critical review

Due51

01/10/2011

I used 5.5lbs of venison and 2.5 lbs of pork and adjusted the ingredients accordingly. That ratio should be higher perhaps 50/50 venison to pork in my opinion. Also I think it needs more pepper (and a coarser grind). Finally they do get better with age so don't be in a rush to consume these. Let 'em hang for a while. Read More

Helpful

(29)

22 Ratings

5 star values: 17
4 star values: 2
3 star values: 2
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Kwinberg

01/27/2009

Great recipe but how long will this last in the fridge? Read More

Helpful

(50)

JULIE8099

12/15/2008

I have never made summer sausage before and this recipe was amazingly simple. My family loved the summer sausage and it has made my husband take up hunting in order to have a fresh supply of Venison for it. I was concerned about the whole mustard seeds but they worked out very well. Read More

Helpful

(42)

Due51

01/10/2011

Helpful

(29)

Glen Cast

12/07/2010

This is a very easy to make recipe and is great tasting. My daughter said she likes it and she is very finicky but did say it was too spicy so I don't think she is going to even try it when I make this with about 3 tablespoons of crushed red pepper seeds to make some hot sausage. Thank you Gramps for sharing this wonderful recipe! Read More

Helpful

(6)

Rock Vorhies

11/21/2016

I made this summer sausage and added jalapenos and some sharp cheddar bits into the mix and wow...it was great....always loved summer sausage...just didn't know it was so easy to make.....one thing I will do in the future though is leave out the liquid smoke and smoke it in the smoaker for about an hour low temp....then finish it in the oven...I think it would only make it that much better Read More

Helpful

(4)

Kelly Kindle Cheney

12/02/2012

Sounds similar to what my Mom made. Cure can be made with twice as much salt as brown sugar. Giving a 5 until I try it. Read More

Helpful

(3)

Rich

11/25/2017

I followed this recipe and have a question after adding all the ingredients and grinding I put the ground meat in the refrigerator. The next day I went to mix it again and the meat had turned brown over night in a stainless steel bowl. Is this normal? Read More

Helpful

(3)

Jester Frost

12/21/2019

So simple and so delicious. I added one ghost pepper to the recipe and it has a good flavor next time I'll add 2 for added spice heat Read More

Helpful

(1)

filada

02/13/2017

Didn't make any changes this go around but it came out great! Used 3lbs venison and 2lbs chuck. Very simple and tasty recipe. Will be making more of this for sure. Read More

More Reviews

Back to Gramps' Venison Summer Sausage

All Reviews for Gramps' Venison Summer Sausage

- of Reviews

Gramps' Venison Summer Sausage

Servings Per Recipe: 25
Calories: 101.8

% Daily Value *

protein: 37 %

carbohydrates:

dietary fiber:

fat: 4 %

saturated fat: 4 %

cholesterol: 23 %

vitamin a iu:

niacin equivalents: 30 %

vitamin b6: 11 %

vitamin c:

folate: 1 %

calcium: 1 %

iron: 16 %

magnesium: 6 %

potassium: 6 %

sodium: 31 %

calories from fat:

*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.

Reviews for: Photos of Gramps' Venison Summer Sausage

1 of 18

All Reviews

Kwinberg

01/27/2009

Great recipe but how long will this last in the fridge?

Helpful

(50)

JULIE8099

12/15/2008

Helpful

(42)

Due51

01/10/2011

Helpful

(29)

Glen Cast

12/07/2010

Helpful

(6)

Rock Vorhies

11/21/2016

Helpful

(4)

Kelly Kindle Cheney

12/02/2012

Sounds similar to what my Mom made. Cure can be made with twice as much salt as brown sugar. Giving a 5 until I try it.

Helpful

(3)

Rich

11/25/2017

Helpful

(3)

Jester Frost

12/21/2019

So simple and so delicious. I added one ghost pepper to the recipe and it has a good flavor next time I'll add 2 for added spice heat

Helpful

(1)

filada

02/13/2017

Didn't make any changes this go around but it came out great! Used 3lbs venison and 2lbs chuck. Very simple and tasty recipe. Will be making more of this for sure.