VENISON SUMMER SAUSAGE RECIPE - FOOD.COM
This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. I can't keep this stuff in the house--my family loves it and it is very low fat snack. I got this from a former president of the ND Cattlewomen.
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 5-6 8
Number Of Ingredients 9
- Mix all together thoroughly.
- Form into 2-21/2" logs about 8" long.
- Pack tightly as possible.
- Wrap in aluminum foil, shiny side inches.
- Refrigerate for 24 hours.
- Take out, turn over and pierce foil several times with a fork.
- Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
- Unwrap and remove to rack to finish dripping.
- Rewrap and refrigerate or freeze.
Nutrition Facts : Calories 599.9, FatContent 28.9, SaturatedFatContent 12.9, CholesterolContent 276.9, SodiumContent 267.2, CarbohydrateContent 2, FiberContent 0.7, SugarContent 0.3, ProteinContent 78.1
HOMEMADE SUMMER SAUSAGE | JUST A PINCH RECIPES
When I married into my husband's family I learned they had a 75 year old tradition each Thanksgiving. It was making Summer Sausage. Not the usual casing sausage, but made with HAMBURGER! We have made oodles of this in our 30 year marriage and now our 3 grown sons do, too. We'll probably be making this 75 years from now...somewhere in our family tree. Venison can be used as well and it's delicious! The ingredients will make several batches of this sausage. The Tender Quick lasts forever.
Provided by JANE LOUISE @lovinspoonful
Categories Meat Appetizers
Prep Time 10 minutes
Cook Time 3 hours
Number Of Ingredients 6
- In a large bowl, mix all ingredients with your hands like making meatloaf. Cover and Refrigerate 24 hours. Take out and knead one more time then make 4 14x2 inch logs. Put them on a cookie sheet with 1-2 inch sides. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with crackers and cheese.
- NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.
- IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.
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Dec 20, 2021 · This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. Pro Tip: We use pork because it has a much more neutral flavor than beef and won’t overpower the natural venison taste. …
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