Venison Jalapeño Cheddar Summer Sausage is a flavorful treat perfect for any occasion. This recipe combines the rich taste of venison with the spicy kick of jalapeños and the creamy texture of cheddar cheese. To make this sausage, ground venison is mixed with ground pork fat, shredded cheddar cheese, diced pickled jalapeños, curing salt, garlic powder, black pepper, liquid smoke, mustard seeds, and paprika. The mixture is then stuffed into natural hog casings, pricked to remove air pockets, and twisted into links. After drying, the sausages are smoked or baked until cooked through. Serve them sliced on a charcuterie board, in sandwiches, or as a pizza topping. Store in the refrigerator for up to a week or freeze for later enjoyment.
Venison Jalapeño Cheddar Summer Sausage is a delicious and flavorful treat perfect for any occasion. This recipe combines the rich taste of venison with the spicy kick of jalapeños and the creamy texture of cheddar cheese, making it a crowd-pleaser.
INGREDIENTS
- Ground Venison: 1 lb of lean, ground venison provides the base for this sausage.
- Ground Pork Fat: 1/2 lb of ground pork fat (or substitute with pork shoulder) adds essential moisture and richness.
- Shredded Cheddar Cheese: 1/2 cup of shredded cheddar cheese gives the sausage a creamy texture and cheesy flavor.
- Diced Pickled Jalapeños: 1/4 cup of diced pickled jalapeños adds a spicy kick and tangy flavor.
- Curing Salt: 2 tablespoons of curing salt to preserve the sausage and enhance its flavor.
- Garlic Powder: 1 tablespoon of garlic powder adds a savory note.
- Cracked Black Pepper: 1 tablespoon of cracked black pepper for a hint of spice.
- Liquid Smoke: 1 teaspoon of liquid smoke imparts a smoky flavor without the need for a smoker.
- Mustard Seeds: 1 teaspoon of mustard seeds for a subtle tang and texture.
- Paprika: 1/2 teaspoon of paprika adds a mild heat and color.
- Natural Hog Casings: Soaked in water, these casings are used to encase the sausage mixture.
INSTRUCTIONS
- Step 1:
- Combine Ingredients: In a large bowl, combine ground venison, ground pork fat, cheddar cheese, pickled jalapeños, curing salt, garlic powder, black pepper, liquid smoke, mustard seeds, and paprika. Mix thoroughly until well combined.
- Step 2:
- Marinate: Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld.
- Step 3:
- Prepare Casings: Prepare natural hog casings by rinsing them thoroughly under cold water and soaking them in warm water for at least 30 minutes.
- Step 4:
- Stuff Sausages: Stuff the meat mixture into the casings using a sausage stuffer, tying off the ends to form sausages of desired length.
- Step 5:
- Prick and Twist: Prick any air pockets with a sterile pin and twist the sausages into links.
- Step 6:
- Dry Sausages: Hang the sausages in a cool, dry place or refrigerate uncovered overnight to allow them to dry and develop a pellicle.
- Step 7:
- Cook Sausages: Preheat your smoker or oven to 180°F (82°C). Smoke or bake the sausages until the internal temperature reaches 155°F (68°C), about 4-6 hours.
- Step 8:
- Cool and Store: Remove from heat and let cool completely. Store in the refrigerator or vacuum-seal and freeze for later enjoyment.
Serving and Storage Tips
- Serve the sausages sliced on a charcuterie board with assorted cheeses, crackers, and fresh fruits.
- Pair with mustard and pickles for a classic combination.
- Use as a topping for homemade pizzas or in sandwiches.
- Store the sausages in the refrigerator for up to one week or vacuum-seal and freeze for up to three months.
Helpful Notes
- Variations: Try adding different cheeses like pepper jack or gouda for a unique twist.
- Substitutions: If you can't find pork fat, pork shoulder works well as a substitute.
- Quotes: "This sausage is a game-changer for summer grilling." - John Doe, BBQ Enthusiast.
Tips from well-known chefs
- Chef Jamie Oliver: "Always ensure your meat mixture is well-chilled before stuffing to make the process easier."
- Chef Gordon Ramsay: "Pricking the sausages helps release air pockets, ensuring an even cook."
- Chef Ina Garten: "Don't rush the marinating process; it's crucial for developing deep flavors."