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Easy Venison Summer Sausage Recipe

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This recipe for Easy Venison Summer Sausage is from The Anderson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. venison
2 lbs. ground beef
1 teas. garlic powder
2 T. kosher salt
1 T. onion powder
3 T. coarse ground black pepper
2 T. paprika
1 T. mustard seed
1 T. liquid smoke
1 c. ice water
Foil
Directions:
Directions:
Grind venison, add ground beef. Combine spices in small container and mix with 1 c. ice water and liquid smoke. Pour spice and water combination into ground meat and mix thoroughly. Put completed mixture in a covered bowl and refrigerate 1 to 3 days, but at least overnight. Take it out and form into logs about 2 inches in diameter. Cover/roll in aluminum foil shiny side in and puncture in several places for drainage. Place on rack with a drip pan and bake 1 1/2 hours at 350º. I checked mine with a meat thermometer. Take out sausage, remove the foil, soak up any remaining drippings by rolling in paper towels, rewrap in foil and allow to cool. When cooled you can slice it. If you plan to keep it ore than a few days, freeze it. You can also make the entire batch with ground beef. Enjoy!
Personal Notes:
Personal Notes:
I've made mine with venison and beef and ONLY beef. It is great with crackers and cheese for an appetizer.

 

 

 

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