venison summer sausage recipe
The Best venison summer sausage recipe
Venison Summer Sausage
A tender, flavorful sausage made with venison, perfect for grilling or roasting. Rich in protein and earthy flavors, these sausages are ideal for summer picnics or barbecues.
🥘Ingredients
- 1 lb ground venison
- 1/2 cup finely grated Parmesan cheese
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 cup honey
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine ground venison, Parmesan cheese, smoked paprika, thyme, black pepper, and garlic powder. Mix well until evenly distributed. -
2
In a separate bowl, whisk together the egg and breadcrumbs. Add this mixture to the venison and combine gently to bind everything together without overmixing. -
3
Fill a sausage stuffer with the mixture or roll the dough into 1-inch sausage links by hand. Place them on a baking sheet lined with parchment paper. -
4
Preheat your grill or oven to 400°F. Brush the sausage links lightly with olive oil. In a small saucepan, combine honey, apple cider vinegar, Dijon mustard, and olive oil. Simmer for 5 minutes until slightly thickened. -
5
Brush the glaze over the sausage links and place them on the grill or baking sheet. Grill for 15-20 minutes, turning occasionally, or bake until the sausages are cooked through and the glaze is caramelized.
🔧Equipment
- Mixing bowls
- Measuring cups
- Sausage stuffer (or two hands)
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Venison Summer Sausage Works
❓ Frequently Asked Questions About Venison Summer Sausage
1. What type of venison should I use for this summer sausage?
Use ground venison that is fresh or frozen but thawed completely. For best results, opt for a high-quality, lean cut—look for a fat content of no more than 10% to ensure the sausage remains tender and flavorful without excessive grease.
2. How do I ensure the venison sausage stays moist while cooking?
To keep the sausage juicy, avoid overcrowding the pan when browning the meat. Cook in batches if needed, and don’t stir too aggressively. For added moisture, mix in a small amount of venison broth or water during the binding phase. Let the sausages rest for 10 minutes after cooking before serving.
3. Can I substitute another type of meat for venison in this recipe?
While venison is ideal for its rich, gamey flavor, you could use ground beef (80/20 fat ratio) or a lean beef blend for a less intense taste. However, the texture and flavor profile will differ significantly—venison remains the best choice for authenticity.
4. How should I store leftovers to keep them fresh?
Cool the sausages quickly in an ice bath, then transfer to an airtight container. Store in the refrigerator for up to five days or freeze for up to three months. Reheat gently in a skillet or microwave until piping hot before eating.
5. What’s the best way to serve these summer sausages?
Enjoy them fresh off the grill or pan as a standalone appetizer. Pair with crusty bread, a simple salad, or a fresh garden vegetable platter. For a summer feast, serve with a light herb butter or a tangy mustard glaze.
