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Gramps' Venison Summer Sausage

Rated as 4.64 out of 5 Stars
1

"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."
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Ingredients

3 d 8 h 20 m servings 102
Original recipe yields 25 servings (5 sausages)

Directions

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  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.
  2. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
  3. Preheat an oven to 200 degrees F (95 degrees C).
  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.
  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.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 102 calories; 2.4 0.3 18.6 69 774 Full nutrition

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Reviews

Read all reviews 13
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

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 pe...

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

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 ...

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 pe...

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 m...

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 b...

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 .....on...

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.

We doubled the recipe but substituted 3 lbs of bacon (ends and pieces) to come up with the 10 lbs of sausage added 3tsp of onion powder. Ground everything through my 2nd course grinder face. A...

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.