Venison Jalapeño Cheddar Summer Sausage Recipe

Venison jalapeño cheddar summer sausage is my go-to recipe for hunting season celebrations and backyard gatherings. It balances earthy venison, rich pork fat, creamy cheddar, and spicy jalapeños in every bite. This recipe delivers a smoky, tangy sausage that slices beautifully and always vanishes fast at the snack table.

I first made this sausage with game from my father’s hunt and it instantly became a holiday gift tradition. Once you taste the blend of jalapeño and cheddar inside homemade sausage, you will want to put your own spin on it too.

Ingredients

• Ground venison: bold meaty flavor is lean and takes on smoke beautifully look for fresh and deep red meat without a strong odor
• Ground pork fat: boosts the sausage’s moisture and richness choose pieces with white creamy fat for the best result
• Shredded cheddar cheese: adds creamy tang and a melty pocket throughout select sharp cheddar for the best punch of flavor avoid pre-shredded brands if possible
• Diced pickled jalapeños: provide gentle heat and tang seek crisp not mushy pieces without added sugar
• Curing salt: ensures safe curing and enhanced color always measure accurately use pink curing salt 1 for best results
• Garlic powder: lends warmth and depth opt for a fresh potent powder for bright flavor
• Cracked black pepper: adds bite and complexity use freshly cracked for the most aroma
• Liquid smoke: gives a woodsy essence without special equipment hickory is especially good here give the bottle a shake before measuring
• Mustard seeds: bring subtle crunch and savory notes go for yellow or brown seeds
• Paprika: imparts a hint of sweet smokiness choose Hungarian sweet or Spanish smoked for an extra layer
• Natural hog casings: are essential for the classic snap look for ones that are clear and pliable always soak and rinse before use

Instructions

Mix the Filling:

Use your hands or a sturdy spatula to combine ground venison pork fat cheddar cheese jalapeños curing salt garlic powder black pepper liquid smoke mustard seeds and paprika in a large bowl work the mixture for a few minutes until it feels sticky and homogeneous this step helps the sausage bind properly

Chill for Flavor:

Cover the bowl with plastic wrap pressing it firmly to limit air exposure place in the coldest part of your refrigerator for at least 24 hours this rest allows the proteins and spices to blend and the salt to begin curing the meat

Prep the Casings:

Rinse hog casings several times inside and out under cold running water soak them in a bowl of warm water for at least 30 minutes this softens and rehydrates them twist gently to check for any leaks which could cause sausage blowouts

Stuff and Shape:

Slide the open end of the casing onto a sausage stuffer nozzle tie a knot at the far end fill the casing steadily with the meat mixture using one hand to guide and the other to control pressure keep the sausage firm but not stretched prick any air pockets with a sterilized pin twist into links of your chosen size

Air Dry:

Hang the linked sausages in a cool drafty spot or set them uncovered on a wire rack in the refrigerator overnight this step allows the exterior to dry slightly and develop a sticky surface known as the pellicle which improves smoke flavor absorption

Smoke or Oven Cook:

Preheat your smoker or oven to a steady low temperature set at one hundred eighty degrees Fahrenheit arrange the sausages with enough space between for air circulation smoke or bake gently until the internal temperature reaches one hundred fifty five degrees Fahrenheit this takes about four to six hours

Cool and Store:

Let cooked sausages cool at room temperature until no longer steaming then refrigerate right away for up to a week or vacuum-seal and freeze for long-term storage

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Cheddar cheese is my favorite part because it melts into golden pockets that surprise you in every slice. I still remember the first batch my friend and I shared outside by the smoker on a chilly November afternoon. That smoky cheddar aroma was unforgettable and now I make extra cheese-filled links every season.

Storage Tips

Store your summer sausage tightly wrapped in plastic or parchment in the refrigerator for up to seven days. For long-term keeping freeze sausages after cooling them completely. They thaw best in the fridge overnight and stay flavorful up to three months.

Ingredient Substitutions

You can swap pork shoulder for pork fat if you prefer a slightly less rich sausage. Spicy lovers should try using fresh jalapeños for a brighter kick while those sensitive to heat can use sweet pickled peppers. A smoky gouda or Monterey Jack cheese also works well in place of cheddar.

Serving Suggestions

Slice and serve this sausage with sharp mustard rye crackers and pickles for a crowd pleasing snack tray. For breakfast sear slices alongside eggs and crispy potatoes. It is also fantastic chunked into pasta or baked beans.

Cultural Context

Summer sausage has Midwestern and hunting origins where it was made to preserve meat over long winters. The jalapeño cheddar twist is a modern take that echoes regional flavor mixing and kitchen creativity in home kitchens across America.

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Homemade venison jalapeño cheddar summer sausage is a rewarding project that makes gatherings even more special. Experiment with the filling and enjoy every smoky, cheesy bite.