Venison Summer Sausage Recipe

{summer sausage}

These days and times, anything you can do to save money is a good idea. If you can add a health benefit to the mix, all the better. This is one of those recipes. It is very inexpensive to make and it is very low in fat. It’s a good thing!

The most expensive part of this recipe are the spices, but the good news is that you can make an absolute TON of summer sausage from the spices since it takes such a small amount per batch to make.  So, here it is. Enjoy.

VENISON SUMMER SAUSAGE

5 Lbs. Ground Venison
2 1/2  tsp Garlic Salt
2 1/2  tsp Black Pepper, Coarsely Ground
2 1/2  tsp Mustard Seeds
1 tsp  Hickory Smoked Salt
6 tsp  Morton’s TenderQuick
3 Tbs Liquid Smoke
1  tsp Garlic, Granulated

1. Combine all ingredients in a large mixing bowl. Mix well and place in the
refrigerator.

2. For the next two days, take out of the refrigerator daily, re-mix the
ingredients and return to the refrigerator. Keep the mixture tightly
covered.

3. On the third day, divide the mixture into seven equal portions and roll
each portion out into a roll.

4. Place the rolls on a rack over an oven broiler pan and bake in the oven
at 175 degrees for 13 hours. Turn each roll after the first six hours of
baking.

Nutrition (calculated from recipe ingredients)
———————————————-
Calories: 74
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 11.3mg
Sodium: 349.8mg
Potassium: 4.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 13.7g

Cooking Tip: You can serve this by itself, with crackers, or on rye bread with mustard. The crowd loves this one.

Comments: This is great to have on hand when unexpected Company drops by.

We will sometimes make a couple of batches a week and freeze each completely cooked roll, tightly vacuum sealed and it will keep for a long time, not that we know exactly how long, because we really go through this stuff.