Venison Cheddar-Jalapeno Smoked Sausage
From mrscoach 15 years ago
- 120 minutes to make
- Serves 40
This is from Allrecipes. I haven't made it myself yet but my mother-in-law shared some with me...very good. She isn't one for spicy foods and she can eat this. Good jalapeno flavor but little heat if made as directed. Read more I plan on tweaking it to change that. :-) Let me know what you try/what works! See less
Ingredients
- 1 cup cold water shopping list
- 3 tablespoons curing mixture (e.g., Morton® Tender Quick®) shopping list
- 2 teaspoons mustard seed shopping list
- 1 teaspoon garlic powder shopping list
- 1 teaspoon coarse ground black pepper shopping list
- 2 teaspoons liquid smoke flavoring shopping list
- 3 pounds lean ground venison shopping list
- 1 cup shredded cheddar cheese shopping list
- 2 jalapeno peppers, seeded and minced shopping list
How to make it
- Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil (we use casings,) and refrigerate for 24 hours.
- Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs (we don't remove the casings,) and place them onto the baking sheet.
- Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
The Rating
Reviewed by 6 people-
Sounds amazing. I'm sure it brings quite an interesting taste. Thanks for sharing.
greenlord
in Montreal loved it
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wow love venison and great combo high5 on this one gotta be good
momo_55grandma
in Mountianview loved it
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Dunderbeck would be proud of the recipe you have presented today.
I love the proportions of the cheese and the jalapeno. Well done Mrscoach high five
Michael
* Dunderbeck was the inventor of the sausage meat machine.
trigger
in loved it
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