Gramps' Venison Summer Sausage

Rating: 4.55 stars
22 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 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.

By dcg3269

Gallery
2 more images

Recipe Summary

prep:
20 mins
cook:
6 hrs
additional:
3 days
total:
3 days
Servings:
25
Yield:
5 sausages
Nutrition Info
Advertisement

Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement

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

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

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

  • 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
Advertisement

Reviews (18)

Read More Reviews

Most helpful positive review

Kwinberg
Rating: 4 stars
01/27/2009
Great recipe but how long will this last in the fridge? Read More
Helpful
(50)

Most helpful critical review

Due51
Rating: 3 stars
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 Positive Least Positive Newest
Kwinberg
Rating: 4 stars
01/27/2009
Great recipe but how long will this last in the fridge? Read More
Helpful
(50)
JULIE8099
Rating: 5 stars
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
Rating: 3 stars
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)
Advertisement
Glen Cast
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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)
Advertisement
Rich
Rating: 3 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/04/2021