Venison Summer Sausage
Venison Summer Sausage is an moderately easy dinner. Made with 2 lb. ground meat (we use 1/2 deer and 1/2 pork, all unseasoned), 1/2 tsp. black pepper, 1/2 tsp. mustard seed, 1/2 tsp. garlic powder and 2 tbsp. morton tender quick salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Mix all ingredients well, then separate and roll in links approximately 2-inches thick.
Wrap in tinfoil and refrigerate for 24 hours.
Remove from foil and bake on raised rack so meat is not in grease, for 35 minutes.
Then turn rolls and bake on other side for 35 minutes.
(Bake 1 hour and 10 minutes total time.)
Bake at 350Β°.
Cool and slice.
We often use meat casings instead of tinfoil.
Meat may be baked in casings.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment