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Summer Sausage

Summer Sausage

  • Prep

    20 m
  • Cook

    6 h
  • Ready In

    3 d 6 h 20 m
BOOKAMY

BOOKAMY

This recipe uses venison and breakfast sausage. Takes four days to make, but well worth it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

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  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
  2. On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
  3. Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Rachel
22

Rachel

12/28/2005

This turned out very well! Having never made summer sausage, I was a little concerned. The flavor is perfect and it was a huge hit with my husband and his hunter buddies!

Ali
11

Ali

7/9/2006

I had to find a recipe to use up some elk meat from last hunting season, and came across this summer sausage recipe. The only thing I did different is bake the sausage at about 250 degrees for about 3 hours. It came out pretty tasty, and was a good way to use up some of that meat!

squirel67
7

squirel67

1/9/2007

Pretty good. Have had better. Easy to make and bake.

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