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Step-by-Step Instructions: How to Make Venison Jalapeño Cheddar Summer Sausage
Step 1: Prepare the Meat
- Grind the Venison: Start by grinding your venison meat. If you don’t have a meat grinder, you can ask your butcher to grind it for you. For the best texture, grind the venison twice on a medium-fine setting. Venison can be a bit lean, so grinding it twice will help it mix better with the fat and other ingredients.
- Grind the Pork Fat: Similarly, grind the pork fat. If you prefer a leaner sausage, you can reduce the amount of pork fat, but adding some fat ensures your sausage remains juicy and flavorful.
- Combine the Meats: In a large mixing bowl, combine the ground venison and pork fat. Be sure the two are well incorporated before proceeding to the next step.
Step 2: Mix the Seasonings
- Add Dry Spices: To the meat and fat mixture, add the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Mix thoroughly, ensuring the spices are evenly distributed throughout the meat.
- Add Wet Ingredients: Stir in the Worcestershire sauce and ice water. The ice water helps the sausage mixture become a bit more cohesive and makes it easier to stuff into the casings. The goal is to get a smooth, sticky texture that will hold together as you form the sausages.
- Add Cheese and Jalapeños: Finally, fold in the shredded cheddar cheese and finely chopped jalapeños. The cheese will melt slightly during the cooking process, creating a creamy texture inside the sausage, while the jalapeños add just the right amount of heat and a nice crunchy bite.
Step 3: Stuff the Sausage Casings
- Prepare the Casings: Soak your sausage casings (if using natural hog casings) in warm water for about 30 minutes to soften them. Rinse them thoroughly, removing any salt and debris.
- Stuff the Sausage: Stuff the sausage mixture into the casings, being careful not to overfill. Leave a little space at each end to tie off the sausages. Use a sausage stuffer or a pastry bag with the tip cut off to stuff the casings. Make sure the sausage is packed tightly to avoid air pockets.
- Tie the Ends: Tie off the ends of the casings with butcher’s twine, and then twist the sausage every 6-8 inches to create individual links.
Step 4: Cook the Sausage
There are a couple of methods to cook your Venison Jalapeño Cheddar Summer Sausage, depending on the equipment you have available.
Option 1: Oven Method
- Preheat your oven to 200°F (93°C).
- Place the sausage links on a rack or roasting pan, making sure they are not touching each other.
- Bake the sausages for 2 to 3 hours, or until they reach an internal temperature of 160°F (71°C). You can use a meat thermometer to check for doneness.
Option 2: Smoker Method (for a smoky flavor)
- Preheat your smoker to 225°F (107°C).
- Hang or lay the sausages on the smoker racks. Smoke for about 3 to 4 hours, or until the sausages reach an internal temperature of 160°F (71°C). If you’re using wood chips, hickory or applewood works great for a rich, savory flavor.
Option 3: Boiling Method (quick method)
- Bring a pot of water to a boil, then reduce to a simmer.
- Submerge the sausages in the simmering water and cook for about 1 hour until the sausages reach an internal temperature of 160°F (71°C).
Step 5: Cool and Enjoy
Once your sausages have reached the desired temperature, remove them from the heat source and let them cool to room temperature. You can then slice them up and enjoy right away, or refrigerate them for later. Venison jalapeño cheddar summer sausage is best served chilled and sliced thinly.
Tips for the Best Venison Jalapeño Cheddar Summer Sausage
- Use Fresh Jalapeños: For the best flavor, use fresh jalapeños. If you prefer a milder sausage, remove the seeds from the jalapeños before chopping them.
- Cheese Choice: Experiment with different cheeses. Monterey Jack or Pepper Jack cheese could also work well in this recipe for a creamy texture and a hint of spice.
- Grind Twice for Better Texture: Grinding the meat twice ensures a finer, smoother texture for your sausage, making it easier to stuff into the casings and ensuring even distribution of fat and seasoning.
- Don’t Skip the Fat: Venison is lean, so the pork fat is essential to add moisture and flavor to the sausage. Without enough fat, the sausage will be dry.
Why You’ll Love This Venison Jalapeño Cheddar Summer Sausage
- Bold and Flavorful: The combination of spicy jalapeños, sharp cheddar, and savory venison creates a sausage with layers of flavor that will satisfy your cravings.
- Perfect for Any Occasion: Whether you’re grilling outdoors, hosting a party, or just looking for a protein-packed snack, this sausage fits the bill.
- Homemade Quality: There’s nothing quite like homemade sausage—fresh, flavorful, and free from the preservatives and artificial ingredients found in store-bought versions.
Final Thoughts
Making Venison Jalapeño Cheddar Summer Sausage at home is a rewarding and delicious project that allows you to customize your sausage exactly to your liking. With a few simple ingredients and some time and patience, you can create a flavorful snack or meal that will impress your family and friends.
So, grab your venison, get your spices ready, and enjoy the process of crafting your own homemade summer sausage that combines bold flavors, savory richness, and a little heat for the perfect bite every time!
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