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Summer Sausage

BOOKAMY

"This recipe uses venison and breakfast sausage. Takes four days to make, but well worth it!"
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Ingredients

3 d 6 h 20 m servings 56 cals
Original recipe yields 32 servings (2 pounds)

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Directions

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  1. In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
  2. On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
  3. Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.

Nutrition Facts


Per Serving: 56 calories; 3.7 g fat; 0.3 g carbohydrates; 4.9 g protein; 19 mg cholesterol; 240 mg sodium. Full nutrition

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Reviews

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This turned out very well! Having never made summer sausage, I was a little concerned. The flavor is perfect and it was a huge hit with my husband and his hunter buddies!

I had to find a recipe to use up some elk meat from last hunting season, and came across this summer sausage recipe. The only thing I did different is bake the sausage at about 250 degrees for ...

Pretty good. Have had better. Easy to make and bake.

I adjusted this recipe to make breakfast sausage. I only had ground pork sausage so I just used less of all the ingredients. Didn't have onion salt so I added my own salt in the form of kosher...