Ingredients3 d 6 h 20 m servings 56 cals
- 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.
- 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.
- Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.
Per Serving: 56 calories; 3.7 g fat; 0.3 g carbohydrates; 4.9 g protein; 19 mg cholesterol; 240 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 ...