Jalapeno Cheddar Venison Summer Sausage

If you are looking for a summer sausage recipe that has a kick to it, you are in the right place. You need to try this Jalapeno Cheddar Venison Summer Sausage recipe. You will not be disappointed!

There are so many things you can do with summer sausage. You can slice it up and put it on a serving dish with different types of cheese, crackers, and pickles. You can slice it and put it on bread with mustard or ketchup and eat it as a sandwich.

It is so good fried and eaten with toast or a biscuit with a fried egg. I have even sliced it into chunks and added some to my macaroni and cheese. Try it on pizza and in salads. It goes well with flavored rice, bell peppers, and onions too.

Oh, my gosh, I am getting so hungry!

With this recipe, you should get 30 pounds of summer sausage, which would make about ten rolls.

Jalapeno Cheddar Venison Summer Sausage Recipe

Ingredients:

• 22 pounds of venison
• 8 pounds of pork shoulder butt
• 6 ounces of liquid smoke
• 8 ounces of diced jalapenos
• 1 to 2 pounds of diced cheddar cheese
• Hi Mountain Hunter’s Blend Summer Sausage Kit (30-pound kit)
• 2 Tablespoons of yellow mustard seed
• 2 tablespoons of crushed red pepper
• 1 to 2 tablespoons of cayenne pepper
• 2 tablespoons of garlic powder or fresh garlic minced

Getting It Done:

1. Mix the Hi Mountain Hunter’s seasoning, yellow mustard seed, crushed red pepper, cayenne pepper, and garlic. Set it aside.
2. Grind the venison and pork shoulder butt twice using a fine grinder plate.
3. Add the seasoning to the meat and mix by hand for about 5 minutes.
4. Then add the liquid smoke, jalapenos, and diced cheddar cheese. Mix until your arms feel like they are gonna fall off. Then mix 5 minutes longer.
5. Stuff sausage in summer sausage casings that have been soaking in water to soften.
6. Once the sausage has been stuffed, tie the open end with butcher’s twine.
7. Refrigerate for 24 hours and then bake in the oven at the lowest temp–170 degrees and rotate the rolls periodically for an even cook.
8. When the sausage reaches 156 degrees, remove it from the oven. Let it rest on the counter for 30 minutes. Then put it in the refrigerator to cool.

If you mince fresh garlic, mix it with about 3 cups of water. Allow it to steep for 30 minutes, and add it to the meat mixture when you add the liquid smoke.

If you have never made summer sausage before, below is a detailed instructional video from The Bearded Butchers that you might enjoy. They do not use the same ingredients in their summer sausage recipe, but they go into great detail and show you how to make it. It is worth the watch.

Below is a photo of everything mixed. Cheddar cheese and jalapenos are two of my favorite things! The hotter, the better. If you would like basic summer sausage, you can leave the cheddar cheese and jalapenos out or maybe just leave the jalapenos out.

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Visit my profile if you would like more delicious meals. Check out some of my recent recipes: Bacon-Wrapped Backstrap and Smoked Venison Backstrap.

Maybe you have a sweet tooth and need something sweet. Try my No-Bake Oatmeal Candy.

The Jalapeno Cheddar Venison Summer Sausage recipe was originally submitted and published to deerrecipes.online by my friend Michael Adams from Instagram @gunbarrelcreek. I am the owner of Deer Recipes. I am in the process of moving all of my recipes to Vocal.Media. Please bear with me during this transfer. I appreciate my readers more than I can express.

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