I adjusted this recipe to stuff summer sausage casings. I got the casings from Cabelas, and used about 6 0z of pork butt with it. I ground and stuffed the sausage. then convection roasted at 170 for a few hrs until the internal temp was 165. Excellent!
This is a great recipe! I use natural hog casings and smoke it with hickory smoke in my smoker. I have made this three times and the modifications I have made to my taste are using a 1 1/2 cups high melt temperature cheddar & doubling the amount of jalapeno peppers. Thanks for sharing such a great recipe with us all!
Just made this recipe from my sons first deer.This is absolutely the BEST we have EVER had.I didn't change a thing and have no plans to.EXCELLENT recipe.THANX FOR SHARING
This is my first ever review of a recipe but I had to tell you all how AWESOME and EASY this recipe is. It is a perfect and tasty way to use venison (of which we always have alot:) I was worried that the jalepeno's would make this a little to spicy but they don't even my dad who doesn't like anything spicy couldn't stop eating this. Everyone who has tried this loves it even my picky kids! Try this recipe it is amazingly good and easy!! Thanks for sharing Emily!
Very good recipe! The cheese adds all the fat you need to hold the sausage together. I omitted the Mortons and added salt to taste. I cooked up little batches until it was just right. I tried it baked in the oven and also made it into patties. Delish! I liked it made into patties better though. I think next time I will keep the seeds in the jalapenos. It just wasn't spicy enough for me.
This is a great recipe that I have made several times. I first made the recipe with venison and doubled the jalapenos then stuffed collagen casings and smoked them on my smoker with hickory chips. They turned out really well but I thought they could have had more kick to them. I just made this recipe with lean ground beef and it turned out even better. I still used the collagen casings and smoked with hickory chips but I added even more cheddar and jalapenos. Make sure you leave some of the membrane in the jalapenos if you want more heat. This time I used 4 Jalapenos and 4 Serano peppers and a 16 ounce block of extra sharp cheddar for 5 pounds of ground beef. It turned out amazing with a lot more flavor.
When you roll into logs you have to pack tightly or you will get air pockets. That's probably why casings and sausage stuffers work so well because you can get the typical summer sausage consistency. I like the flavor but will probably use casings next time to get a better consistency.
This was probably the best homemade venison sausage we've ever tasted. Friends & family beg for us to make the next batch!
We made 10 pounds of sausage only omitting the cheese. This recipe is very tasty and much easier than the recipe we usually use for summer sausage. This will be our "Go To" recipe for venison summer sausage from now on. We will add more jalapeno pepper with the next batch.
Thanks you for a stellar recipe!
Overall product wasn't as good as anticipated would not repeat this recipe. Flavor was rather bland and not as spicy as desired.
