Venison Summer Sausage
Venison Summer Sausage is so simple to make and is a delicious addition to charcuterie boards and holiday entertaining. An all natural recipe that is preservative and nitrate free.
Servings: 10 servings
Calories: 229kcal
Ingredients
- 2 ½ pounds lean ground venison
- 1 cup cold ice water
- 3 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon dried onion flakes
- 1 ¼ teaspoons granulated garlic
- 1 ¼ teaspoons onion powder
- ½ teaspoon dry mustard
- ¼ teaspoon chili flakes
Instructions
- Mix ground venison with cold water ( I added ice cubes to the water a few minutes before beginning and strained out the ice cubes before mixing).
- Mix brown sugar, salt, garlic, black pepper, onion flakes, onion powder, dry mustard and red pepper flakes.
- Mix into venison with your hands or a wooden spoon.
- Divide mixture into 3 equal portions.
- Form each into about a 1 1/2 inch log.
- Wrap each in aluminum foil.
- Cook over indirect heat on a 250° grill for 30 minutes using hickory wood for smoke flavor, with the grill lid closed.
- Remove from grill and unwrap from foil. Return sausages to the grill and continue to cook 30 minutes or until desired smoke level is reached. Sausages should have an internal temperature of at least 165° to be cooked through. After cooking for 1 hour, our sausage was at about 190°.
- Remove from grill. Cool and wrap tightly with plastic wrap and refrigerate until ready to serve.
Notes
Wrap tightly in plastic wrap and refrigerate up to 5 days.
To freeze summer sausage, use a vacuum sealer or wrap in 2 layers of plastic wrap and a layer of foil. Freeze up to 6 months. Thaw in refrigerator.
Nutrition
Serving: 1g | Calories: 229kcal | Carbohydrates: 4g | Protein: 30g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 111mg | Sodium: 725mg | Sugar: 3g