Classic Venison Summer Sausage

Name: Classic Venison Summer Sausage
Prep time: 30 min
Cook time: 180 min
Total time: 930 min
Yield: 15 servings
Cuisine: Canadian
Ingredients: 900 grams venison (ground); 450 grams pork fat (ground); 2 tablespoons kosher salt; 1 tablespoon black pepper (freshly ground); 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon cure salt #1; 1/2 teaspoon ground mustard; 1 teaspoon paprika; 1 tablespoon brown sugar; 1 meter beef casing (soaked in water)

930 min 15 servings Medium

All Recipes

Savour the taste of a traditional venison summer sausage that's rich in flavour and perfect for any gathering.

Prep

30 min

Cook

180 min

Total

930 min

Servings

Difficulty

Medium

Venison summer sausage is a cherished delicacy, especially in regions where hunting is a beloved tradition. Its robust flavour and firm texture make it a perfect addition to any charcuterie board or as a snack on a warm summer day. This version of venison summer sausage is designed to capture the essence of traditional recipes, using a blend of spices that enhance the natural richness of the meat. For those who love the taste of venison, this sausage provides a perfect balance of seasoning and meatiness. It's a great recipe for hunters looking to make the most of their game, as well as those who simply appreciate the unique taste of venison.

Instructions

Prepare the meat

Ensure the venison and pork fat are well-chilled. Grind both together using a coarse grinder.

Pro tip: Chilled meat grinds more easily and yields better texture.

Mix the seasoning

In a large bowl, combine the ground meat with salt, black pepper, garlic powder, onion powder, cure salt, ground mustard, paprika, and brown sugar. Mix thoroughly until well combined.

Pro tip: Use your hands to ensure even distribution of the spices.

Stuff the casing

Rinse the beef casing thoroughly. Attach it to a sausage stuffer and fill with the meat mixture, ensuring there are no air pockets.

Pro tip: Prick any visible air bubbles with a pin to avoid bursting.

Form the sausages

Tie off the ends of the casing and twist the sausage into two 30 cm (12 inch) links.

Pro tip: Ensure the sausages are tightly packed to maintain shape.

Dry the sausages

Hang the sausages in a cool, dry place for 2-4 hours to allow the casing to dry and set.

Pro tip: Use a fan for better air circulation if needed.

Smoke the sausages

Preheat your smoker to 70°C (160°F). Smoke the sausages for 3 hours, ensuring the internal temperature reaches at least 71°C (160°F).

Pro tip: Use hickory or applewood chips for added flavour.

Cool and rest

Remove the sausages from the smoker and allow them to cool to room temperature. Refrigerate overnight to enhance flavour.

Pro tip: Resting allows the spices to fully permeate the meat.

💡

Tips & Tricks

Ensure the venison is well-chilled before grinding to achieve the best texture.
Use natural casings for an authentic taste and texture.
Allow the sausage to rest for full flavour development.

Frequently Asked Questions

What is gramps venison summer sausage?

It's a traditional recipe for summer sausage made with venison, known for its rich flavour and firm texture.

How long does it take to make venison summer sausage?

The process, including preparation, smoking, and resting, takes about 930 minutes total.

What is the best wood for smoking venison sausage?

Hickory or applewood are great choices for smoking venison sausage as they add a rich, smoky flavour.

Can I freeze venison summer sausage?

Yes, venison summer sausage can be frozen for extended storage. Ensure it's well-wrapped to avoid freezer burn.

How many calories are in venison summer sausage?

Each serving of venison summer sausage contains approximately 250 calories.

What is the ideal internal temperature for venison sausage?

The ideal internal temperature for venison sausage is at least 71°C (160°F).

How should venison summer sausage be served?

Slice it thinly and serve with cheeses, crackers, and mustard for the best experience.

Serving Suggestions

Serve this venison summer sausage with a selection of cheeses, crackers, and perhaps a tangy mustard to complement its rich taste. It pairs wonderfully with a robust red wine or a craft beer. This sausage can be made ahead of time and stored in the refrigerator for up to two weeks or frozen for longer storage. Slice it thinly for the best texture and flavour release.

Nutrition per serving

250

Calories

20g

Protein

18g

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