Venison Summer Sausage


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

Prep Time:
20 mins
Cook Time:
6 hrs
Additional Time:
3 days
Total Time:
3 days 6 hrs 20 mins
2 pounds


  • 1 pound ground venison

  • 1 pound pork sausage

  • 1 ½ teaspoons mustard powder

  • 1 teaspoon mustard seed

  • 2 teaspoons liquid smoke flavoring

  • 1 ½ teaspoons garlic powder

  • 1 ½ teaspoons onion salt

  • 1 ½ teaspoons meat tenderizer

  • ¼ cup water, or as needed


  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
4g Fat
0g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 56
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 19mg 6%
Sodium 240mg 10%
Total Carbohydrate 0g 0%
Protein 5g
Vitamin C 0mg 1%
Calcium 5mg 0%
Iron 1mg 3%
Potassium 70mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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