LIVE

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

Gallery

Recipe Summary

prep:
20 mins
cook:
6 hrs
additional:
3 days
total:
3 days
Servings:
32
Yield:
2 pounds
Advertisement

Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

56 calories; protein 4.9g; carbohydrates 0.3g; fat 3.7g; cholesterol 18.8mg; sodium 240.3mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2005
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! Read More
(23)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/28/2005
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! Read More
(23)
Rating: 4 stars
07/09/2006
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 about 3 hours. It came out pretty tasty, and was a good way to use up some of that meat! Read More
(13)
Rating: 4 stars
01/09/2007
Pretty good. Have had better. Easy to make and bake. Read More
(7)
Advertisement
Rating: 5 stars
08/08/2014
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 salt and added Italian seasoning and fennel (my favorite part of sausage hands down) then fried up for breakfast. I didn't let it sit for 4 days since I determined I wanted sausage this morning so I'll try that next time but this was good and very easy. Thanks for the recipe! Read More