Venison Jalapeño-Cheddar Summer Sausage Recipe

You'll love the sharp flavor of Cheddar cheese and spicy kick of jalapeño peppers in this venison summer sausage recipe.

October 13, 2016 By Raschell Rule

Print Recipe

Yield: 3 venison summer sausage logs
Prep time: 30 minutes
Cook time: 1 ½ hours

Ingredients:

3 pounds venison, ground
3 tablespoons tender quick
1 cup cold water
2 teaspoons mustard seed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
2 teaspoon liquid smoke
2 jalapeño peppers (or to taste), seeded and minced
1½ cups shredded cheddar cheese

Directions:

Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and liquid smoke together in a large bowl until the tender quick is dissolved. Add the ground venison, jalapeño peppers and cheese; mix well. Divide in half and roll into logs. Wrap tightly with foil and refrigerate overnight.
Preheat oven to 170 degrees and line a baking sheet with foil.
Unwrap the sausage logs and place on the prepared baking pan.
Bake for a few hours or until the internal temperature reads 165 degrees.
Cool to room temperature and dab excess oil. Slice and serve.

For more delicious venison recipes, visit: MissHomemade.com

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