Venison Summer Sausage Recipe

Recipesfull introduces to you: Pork Recipes. (Venison Summer Sausage Recipe). This recipe uses venison and breakfast sausage. Takes four days to make, but well worth it!

Brief

Prep 20 mins

Cook: 6hrs

Additional: 3days

Total: 3days

Servings: 32

Yield: 2 pounds

Venison Summer Sausage Recipe

Ingredients

1 pound ground venison

1 pound pork sausage

1 ½ teaspoons mustard powder

1 teaspoon mustard seed

2 teaspoons liquid smoke flavoring

1 ½ teaspoons garlic powder

1 ½ teaspoons onion salt

1 ½ teaspoons meat tenderizer

¼ cup water

or as needed

Balsamic Roasted Pork Loin

Meat and Poultry

Directions

Step 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.

Step 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.

Step 3

Bake for 6 hours in the preheated oven until firm and cooked through. Wrap in plastic wrap and refrigerate until needed.

Nutritional Information

Venison Summer Sausage Recipe

Servings Per Recipe:32

Calories: 56.3

% Daily Value *

Protein: 4.9g 10%

Carbohydrates: 0.3g

Fat: 3.7g 6%

Saturated Fat: 1.2g 6%

Cholesterol: 18.8mg 6%

Vitamin A Iu: 0.1IU

Niacin Equivalents: 1.3mg 10%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.2mg

Folate: 0.8mcg

Calcium: 5.1mg 1%

Iron: 0.6mg 3%

Magnesium: 4.7mg 2%

Potassium: 69.9mg 2%

Sodium: 240.3mg 10%

Thiamin: 0.1mg 7%

Calories From Fat: 33.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.