Venison Sausage etc...

Welcome to Cooking With SusieQ's Sausage Recipes which includes Pepperoni, Salami, etc... Send me your recipe(s).

Venison Sausage Recipes

This recipe was sent to me by Butch Oneal

Summer Sausage

2 lbs of meat (moose, elk, deer, caribou)

2 TBS. of tender quick salt

1 TBS. liquid smoke

1 TBS. mustard seed

1/4 TSP. salt

1/4 TSP. pepper

1/4 TSP. garlic salt

1/4 TSP. of onion powder or onion salt

1 TSP. garlic powder

1 CUP of water

Mix all ingredients. Roll into two/three rolls and refrigerate a min of 24 hours. Ensure you have a pan on the bottom shelf to catch the fluids that will drain out. Place the rolls on the rack in an oven heated to 350 degrees for approximately 1 hour. You can also wrap the rolls in allum. foil. Punch holes in the foil to allow the fluids to escape (the foil will make softer casings). It can't get better than this!! Butch

This recipe was sent to me by Mark McEwen
Deer Sausage
2 lbs. ground venison
1 lbs. sausage
1 tsp. salt
1 tsp. pepper
1 tsp. Thyme
2 cloves garlic, adjust to taste
1/3 cup of fine bread crumbs
1 egg beaten

Combine all ingredients, make into patties and fry!

I am posting this recipe from Paul Edlund with his permission.

Venison Pepperoni

PEPPERONI SAUSAGE MIXTURE:

5 # Venison or Beef

1 # Pork Fat

3 Tablespoons Pickling Salt

Pepperoni Seasoning Mixture

PEPPERONI SEASONING MIXTURE:

3/4 cup Dry Powdered Milk (mix in enough water to make paste)

2 Tablespoons Sugar

1 Tablespoons Cracked Black Pepper

1 Tablespoons (fine ground) Black Pepper

3 Tablespoons Chili Powder.

1 Teaspoon Powdered Thyme

1 Teaspoon (rounded) Crushed Oregano Leaf

1 Teaspoon Whole Anise Seeds

1 Teaspoon Ground Cumin

***Mix all seasonings together***

Grind venison or beef and pork fat together. Add pickling salt, mix well. Then add the Pepperoni Seasoning Mixture, kneading well. Stuff Pepperoni Mixture into the casings & refrigerate overnight. Hang in smoker for approximately 6 hours... It is vital that Pepperoni reach an Internal 152 degrees... If it hasn't reached this temperature, finish off in conventional oven (at lowest possible setting) after smoking long enough to get desired taste. Makes about 6# 's pepperoni sausage.

This recipe was sent to me by Larry Moyer
Moyer's Venison Sausage
(Pennsylvania Dutch Style)
3 1/2 lbs. venison - defatted and ground
1 1/2 lbs smoked bacon-ground
(can be ends/pieces or fresh ground pork)
1/2 cup brown sugar
2 tsp. salt
(add more salt if fresh pork used)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. coriander
2 tsp. black pepper
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. savory
1/8 tsp. cumin
to taste - hot sauce

Mix all together well. Shape into patties to fry. May be frozen.

This recipe was sent to me by Rex Remington

Deer Summer Sausage

1# deer

1/2# pork fat

1/2# beef fat

2 tsp. cure

2 tsp. black pepper

2 tsp. brown sugar

1 tsp. whole pepper corns

1 tsp. mustard seed

Grind meat add spices sit for 2 days in rig.

Smoke on grill cool smoke hang eat.

Enjoy Master Smoker

Rex Remington

This recipe was sent to me by Drjoedawg
Venison/Pork Sausage
15# venison -10# pork loin
2.5# bacon
3 tsp. garlic powder
1 tsp. sage
1.5 tsp. Chinese 5 Spice
10 tsp. Mrs. Dash
1.5 tsp. cayenne pepper
2 tbs. fennel
3 tbs. crushed red pepper
12 tbs allegro
This is added to 40 oz. of your favorite sausage mix (Astor, Old Plantation, etc.) I link it in casings and convection smoke for 2 hrs @ 250º

A Sauce to me better than mustard:
1 cup Mayonnaise
3 tbs. Balsamic Vinegar
2 tbs. fresh lemon juice
1 tbs. Worcestershire
2 tbs. olive oil
1.5 tsp. garlic powder
1/4 tsp. pepper