Deer Summer Sausage

A spoonful of sugar makes the deer summer sausage go down, too! This sausage recipe has just a little bit of brown sugar added for a sweeter taste.

Sweet 'n Smoky Deer Summer Sausage

This recipe will make a small batch of sausage...two - one pound roll, to be exact. For more, just double or quadruple the amounts.

This one is cooked in the smoker for a true smoke taste. It can also be cooked in a charcoal or gas grill, using the indirect grilling method at a low temperature. Add a foil pack of hickory chips to the coals or on top of the gas burner for a smoky kick of flavor. Here it is....

1 pound of ground venison
1 pound of ground beef
1/2 c. water
2 tablespoons brown sugar
4 teaspoons Morton Tender Quick
1 teaspoon cracked peppercorns
1 teaspoon mustard seed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

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Traditional Venison Summer Sausage

Combine the ground beef and venison. Mix the sugar and spices into the water, then mix that into the ground meat. Mix really well for two or three minutes.

Stuff the summer sausage mix into 2 - 3inch casings and tie off. Smoke in a meat smoker at 160 degrees Fahrenheit for 6 to 8 hours, or until the sausage temperature reaches 155F.

Refrigerate the summer sausages for 24 hours before serving.

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Sweet 'n Smoky Deer Summer Sausage

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