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Smoked Venison Summer Sausage Recipe

Planning an epic dinner party? This recipe for Smoked Venison Summer Sausage is just what you need to spice up that charcuterie platter.

Smoked Venison Summer Sausage Recipe

Don’t let the name fool you, this Smoked Venison Summer Sausage Recipe is great any time of the year and is a welcomed appetizer at parties, especially when served with a side of sharp cheddar cheese and crackers. (Photo courtesy of Traeger)

Print Recipe

Serves: 6-8
Prep time: 8 hours
Cook time: 4 hours
Recommended wood chips/pellets: Hardwood Hickory


  • 3 pounds ground venison
  • 3 tablespoons Morton Salt Tender Quick
  • ½ cup water
  • 3 teaspoons mustard seeds
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder


  1. When ready to cook, set the smoker temperature to 225 degrees and preheat with lid closed for 15 minutes.
  2. Place all ingredients in the bowl of a food processor and pulse to combine. The venison mixture should be a little tacky but be careful not to over mix which will result in a tough finished product.
  3. Place the venison mixture on a large piece of plastic wrap. Roll it up and twist the ends tightly. Transfer to the fridge and let the mixture rest overnight.
  4. Unwrap the venison sausage and place on a mesh or wire rack.
  5. Place venison sausage directly on the grill grate and cook for 3-4 hours or until the internal temperature reaches 155 degrees.
  6. Remove smoked venison sausage from grill and allow to cool at room temperature for 60 minutes.
  7. When cooled, wrap and keep refrigerated. Enjoy!

For more Traeger recipes, visit:

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