The Zingy Venison Jalapeño Cheddar Summer Sausage Recipe

Hey hunters and charcuterie enthusiasts – this venison jalapeno cheddar summer sausage packs serious flavor punch that’ll make your taste buds dance.

Wild game meets spicy cheese in a mouthwatering blend that transforms ordinary meat preservation techniques.

Crafting homemade sausage isn’t just cooking; it’s creating a delicious masterpiece from scratch.

Lean deer meat combines perfectly with sharp cheddar and zesty jalapeños for a protein-packed snack.

Each bite promises a spicy, smoky adventure that goes beyond standard processed meats.

Hunting skills meet culinary creativity in this simple yet impressive recipe that promises to impress every carnivore at your next gathering.

Grab your grinding equipment and let’s make something extraordinary that celebrates wild game cooking.

Cheddar Sausage That Kicks Venison Up a Notch

• Conquer Unique Flavor Combinations: Blend venison's rich taste with spicy jalapeños and sharp cheddar for a mouthwatering twist on traditional summer sausage that breaks away from ordinary snacks.
• Master Homemade Crafting: Create professional-quality sausage in your own kitchen with simple ingredients and basic cooking skills, giving you a sense of culinary achievement without complex techniques.
• Perfect Party Pleaser: Impress friends and family with a gourmet, protein-packed appetizer that's easy to slice, share, and enjoy during gatherings, game nights, or outdoor adventures.
• Customize with Ease: Adjust spice levels and cheese types to match personal preferences, making this recipe adaptable for different taste buds and dietary needs.

Venison Cheddar Summer Sausage Ingredient List

• Venison: Lean wild game meat with rich, gamey flavor.
• Pork: Adds fat and helps bind the sausage mixture.

• Jalapeños: Fresh peppers that provide heat and zesty kick.

• Cheddar Cheese: Sharp cheese that melts and adds creamy texture.

• Salt, Black Pepper, Garlic Powder, Onion Powder: Classic spice blend for depth of flavor.
• Curing Salt: Ensures food safety and preserves the sausage.

• Sausage Casings or Plastic Wrap: Helps shape and contain the sausage mixture.
• Butcher's Twine: Secures the sausage logs during preparation.

Venison Jalapeno Cheddar Sausage Homemade Preparation Steps

Step 1: Blend Spicy Meat Mixture

• Finely diced jalapenos
• Shredded cheddar cheese
• Salt
• Black pepper
• Garlic powder
• Paprika
• Curing salt

Work the ingredients together until completely combined and evenly distributed. The mixture should feel tacky and stick together when pressed.

Step 2: Form Sausage Logs

Carefully shape the meat mixture into compact logs. If using natural casings, gently stuff the mixture, removing air pockets. Without casings, form hand-packed logs about 2 inches in diameter. Wrap each log tightly in plastic wrap, securing the ends with butcher’s twine to maintain shape.

Step 3: Let Flavors Develop

Place wrapped sausage logs in the refrigerator. Allow them to rest for 24-48 hours. This resting period helps seasonings penetrate the meat and lets curing salt work its magic, enhancing flavor and preservation.

Step 4: Slow Cook to Perfection

Preheat smoker or oven to 170°F. Place sausage logs on a wire rack, ensuring space between them for even heat circulation. Cook slowly until internal temperature reaches 155°F, which typically takes 3-4 hours. Use a meat thermometer for accuracy.

Step 5: Cool and Preserve

Remove sausages from heat and let them cool completely at room temperature. Once cooled, slice into thin rounds or store whole. Refrigerate for up to two weeks or freeze for extended storage. Enjoy as a protein-packed snack or charcuterie board addition.

Sausage Tips for Venison Jalapeño Cheddar Blend

• Prep Like a Pro: Ensure all ingredients are cold before mixing to help seasonings bind better with the meat and prevent texture issues.
• Spice Control: Adjust jalapeño quantity based on heat preference – remove seeds for milder flavor or add more for extra kick.
• Casing Alternatives: No sausage casings? Form logs directly on parchment paper, creating consistent shapes for even cooking.
• Temperature Matters: Use a reliable meat thermometer to guarantee safe internal temperature and prevent overcooking, which can dry out the venison.
• Storage Savvy: Vacuum seal extra sausage logs before freezing to maintain quality and prevent freezer burn for up to three months.

How to Keep Venison Jalapeno Cheddar Sausage Tasty

• Wrap sausage tightly in plastic wrap or place in an airtight container. Keep in the fridge for up to 2 weeks, ensuring it stays fresh and flavorful.
• Slice sausage, then pack in freezer-safe bags or containers. Label with date and contents. Frozen venison summer sausage maintains quality for 3-4 months.
• Transfer frozen sausage to the refrigerator 24 hours before consuming. Never thaw at room temperature to prevent bacterial growth.
• Warm sliced sausage in a skillet over low heat or microwave in short bursts. Avoid overheating to preserve texture and prevent drying out.

Venison Sausage Flavor Pairings

• Elevate Flavor Pairing: Robust red wines like Cabernet Sauvignon complement the rich, spicy venison sausage with their bold tannins and deep fruit notes.
• Craft Beer Match: Select an IPA or amber ale with hoppy characteristics to cut through the sausage's richness and enhance its jalapeño kick.
• Charcuterie Board Companions: Add sharp pickled vegetables, whole grain mustard, and aged cheddar to create a balanced and textural snacking experience.
• Serve with Crunch: Include crisp crackers or rustic sourdough bread to provide textural contrast and help absorb the sausage's robust flavors.

Spicy Flavor Combos for Venison Jalapeno Cheddar Sausage

• Lean Protein Option: Substitute ground venison with ground turkey or chicken for a lower-fat version while maintaining the spicy cheddar flavor profile.
• Gluten-Free Adaptation: Ensure all seasonings and curing salts are certified gluten-free and use collagen casings instead of traditional wheat-based options.
• Vegetarian Alternative: Replace meat with a plant-based ground protein like textured vegetable protein or jackfruit, incorporating similar spices and cheese for a meatless summer sausage experience.
• Low-Sodium Version: Reduce salt content by using low-sodium seasonings and selecting reduced-sodium cheddar cheese, perfect for those monitoring sodium intake.

FAQs

• Is venison a healthy meat choice?

Yes, venison is leaner than beef, packed with protein, and contains fewer calories. It’s rich in iron and provides essential nutrients like zinc and vitamin B12.

• Can I make this recipe without casings?

Absolutely! You can shape the meat mixture into logs and wrap them tightly in butcher’s twine or aluminum foil for similar results.

• What type of pork works best for this recipe?

Use ground pork with a moderate fat content, around 20-25%, to ensure the sausage remains juicy and flavorful. Avoid extremely lean pork.

• How spicy will the sausage be with jalapeños?

The spice level depends on the jalapeños used. Remove seeds for milder heat or keep them for a more intense, spicy kick. You can also adjust the quantity of peppers to suit your taste preference.

Venison Jalapeno Cheddar Summer Sausage Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 33 reviews

• Total Time: 45 minutes (excluding curing time)
• Yield: 20 1x

Print Recipe

Pin Recipe

Description

Savory venison jalapeño cheddar summer sausage brings bold wilderness flavors to your charcuterie board. Spicy peppers and rich cheddar meld perfectly with lean wild game, creating a rustic delicacy you’ll crave at every gathering.

---

Ingredients

Scale 1x2x3x

Meat:

• 5 pounds (2.27 kilograms) ground venison
• 1 pound (0.45 kilograms) ground pork

Cheese and Peppers:

• 1.5 cups (360 milliliters) shredded cheddar cheese
• 0.75 jalapenos, finely diced

Spices and Seasonings:

• 2 tablespoons kosher salt
• 1 tablespoon cracked black pepper
• 1 tablespoon mustard seed
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 teaspoon curing salt (Prague Powder #1)
• 1 teaspoon liquid smoke (optional)
• 1 cup (240 milliliters) ice-cold water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine ground venison, ground pork, diced jalapeños, shredded cheddar, and a blend of aromatic seasonings in a spacious mixing bowl, ensuring thorough and uniform incorporation of all ingredients.
2. Transfer the seasoned meat mixture into prepared casings or carefully shape into compact, uniform logs, securing each by wrapping tightly with plastic film and reinforcing with butcher’s twine.
3. Allow the freshly prepared sausage logs to rest and develop complex flavors by refrigerating for a minimum of 24 hours, enabling the curing salt to penetrate and enhance the meat’s texture and taste.
4. Carefully position the sausage logs on a wire rack inside a preheated oven or smoker set precisely at 170°F, monitoring internal temperature until it reaches a consistent 155°F, which guarantees both safety and optimal flavor development.
5. Remove sausages from heat source and permit complete cooling at room temperature, ensuring moisture equilibration and flavor stabilization before slicing.
6. Once cooled, slice the sausages into desired thickness and store in sealed containers within the refrigerator for up to two weeks, or package securely for freezer preservation to extend enjoyment of this gourmet venison delicacy.

Notes

• Chill the meat mixture thoroughly before stuffing to ensure better texture and easier handling during sausage making.
• Experiment with different cheese varieties like pepper jack or smoked cheddar for unique flavor profiles if traditional cheddar seems too mild.
• Control jalapeño heat by removing seeds and membranes for milder sausage or keeping them intact for extra spiciness.
• Use high-quality curing salt carefully to prevent over-salting and maintain proper food safety during the curing process.

• Prep Time: 45 minutes
• Cook Time: 0 minutes
• Category: Snacks, Appetizer
• Method: Curing
• Cuisine: American

Nutrition

• Serving Size: 20
• Calories: 260
• Sugar: 1 g
• Sodium: 580 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0 g
• Protein: 21 g
• Cholesterol: 70 mg