12 Delicious Venison Summer Sausage Recipes

Kick off your summer gatherings with a twist by exploring our roundup of 12 Delicious Venison Summer Sausage Recipes. Perfect for home cooks looking to impress, these recipes blend the rich, gamey flavors of venison with the smoky, savory goodness of summer sausage. Whether you’re firing up the grill or prepping a picnic, these dishes promise to elevate your meals. Dive in and discover your next favorite recipe!

Homemade Venison Summer Sausage

Yikes, it’s hotter than a jalapeño’s armpit out there, but that’s no excuse to skip on the savory delights of summer. Our Homemade Venison Summer Sausage is here to spice up your grill game without breaking a sweat—well, maybe just a little.

Ingredients

• 2 lbs of lean, gamey venison, ground
• 1 lb of fatty pork shoulder, ground
• 1 tbsp of coarse kosher salt
• 2 tsp of freshly cracked black pepper
• 1 tsp of mustard seeds, boldly aromatic
• 1 tsp of garlic powder, pungent and powerful
• 1 tsp of onion powder, sweet and sharp
• 1/2 tsp of curing salt #1, for that perfect pink hue
• 1/2 cup of ice-cold water, to keep things chill
• Hickory wood chips, for a smoky whisper

Instructions

1. In a large mixing bowl, combine the ground venison and pork shoulder with your hands until they’re best friends.
2. Sprinkle in the kosher salt, black pepper, mustard seeds, garlic powder, onion powder, and curing salt. Mix like you mean it.
3. Gradually add the ice-cold water to the mixture, kneading until the meat feels like a cool, cohesive party.
4. Cover the bowl with plastic wrap and let it chill in the fridge overnight—patience is a virtue, especially in sausage-making.
5. Preheat your smoker to a steady 180°F, and toss in those hickory wood chips for that smoky charm.
6. Shape the meat mixture into two firm logs, about 2 inches in diameter. Pro tip: Wet your hands to prevent sticking.
7. Smoke the sausages for 4 hours, or until they reach an internal temperature of 160°F. No guessing—use a meat thermometer.
8. Let the sausages cool to room temperature before slicing. This step is non-negotiable unless you enjoy steam burns.

Lusciously smoky with a hint of gamey boldness, this sausage is a charcuterie board’s dream come true. Slice it thin for sandwiches, or go rogue and cube it for a killer pizza topping.

Spicy Venison Summer Sausage

Yikes, it’s hotter than a jalapeño’s temper out there, but that’s no excuse to skimp on flavor! Our Spicy Venison Summer Sausage is here to bring the heat and the heartiness to your summer cookouts, proving that game meat can be the life of the party.

Ingredients

• 2 lbs of lean, ground venison (wild or farm-raised, your call)
• 1 lb of fatty, ground pork shoulder (for that irresistible juiciness)
• 1/4 cup of ice-cold water (to keep things chill during mixing)
• 2 tbsp of high-quality smoked paprika (for a deep, smoky whisper)
• 1 tbsp of crushed red pepper flakes (because we like it spicy)
• 2 tsp of finely ground black pepper (for a sharp, aromatic kick)
• 1 tsp of curing salt (Prague Powder #1, keeping it safe and savory)
• 1 tsp of granulated garlic (because garlic makes everything better)
• 1/2 tsp of ground coriander (for a hint of citrusy mystery)

Instructions

1. In a large mixing bowl, combine the ground venison and pork shoulder with your hands until they’re best friends. Tip: Keep the meat cold to prevent fat smearing.
2. Sprinkle in the smoked paprika, red pepper flakes, black pepper, curing salt, granulated garlic, and coriander. Mix until the spices are evenly distributed. Tip: Wear gloves unless you want spicy hands for the next 24 hours.
3. Gradually add the ice-cold water to the mixture, kneading until the meat becomes sticky and cohesive. This is your sausage’s glue!
4. Stuff the mixture into sausage casings, twisting into 6-inch links. Tip: No casings? Form into patties or a log for slicing later.
5. Hang the sausages in a cool, dry place (or your fridge) for 12 hours to develop flavors and texture.
6. Preheat your smoker to 180°F and smoke the sausages for 4 hours, or until they reach an internal temperature of 160°F. Hello, smoky perfection!

Kick back and admire your handiwork—these sausages are smoky, spicy, and packed with a wild side. Slice them thin for a charcuterie board that’ll have everyone talking, or grill them whole for a bite that’s bold and unapologetically gamey.

Garlic and Herb Venison Summer Sausage

Dive into the wild side of your culinary adventures with this Garlic and Herb Venison Summer Sausage that’s bound to make your taste buds dance with joy. Perfect for those who love a little game in their game, this recipe is a surefire way to impress at any summer gathering.

Ingredients

• 2 lbs of lean, ground venison (the star of the show)
• 1/2 cup of ice-cold water (for that perfect bind)
• 2 tbsp of minced garlic (because more is always better)
• 1 tbsp of freshly chopped rosemary (for that earthy kick)
• 1 tbsp of freshly chopped thyme (because herbs make everything better)
• 1 tsp of crushed red pepper flakes (for a hint of heat)
• 2 tsp of high-quality sea salt (to bring out all the flavors)
• 1 tsp of coarsely ground black pepper (for that subtle bite)
• 1/2 tsp of Prague Powder #1 (for safety and color)
• Natural hog casings, soaked and rinsed (the sausage’s cozy home)

Instructions

1. In a large mixing bowl, combine the ground venison with ice-cold water, mixing until the water is fully absorbed and the meat feels sticky.
2. Add minced garlic, rosemary, thyme, red pepper flakes, sea salt, black pepper, and Prague Powder #1 to the bowl. Mix thoroughly to ensure even distribution of all ingredients.
3. Cover the mixture and refrigerate for 24 hours to allow the flavors to meld together beautifully.
4. After marinating, stuff the mixture into the prepared hog casings, twisting into 6-inch links. Tip: Use a sausage stuffer for even filling and to avoid air pockets.
5. Preheat your smoker to 180°F. Hang the sausages in the smoker, ensuring they’re not touching each other for even smoking.
6. Smoke the sausages for 4 hours, or until they reach an internal temperature of 160°F. Tip: Place a pan of water in the smoker to keep the sausages moist.
7. Once done, cool the sausages in an ice bath to stop the cooking process, then pat dry. Tip: For enhanced flavor, let them rest in the fridge overnight before serving.

Yield to the irresistible allure of this Garlic and Herb Venison Summer Sausage, with its perfect blend of smoky, herby, and slightly spicy flavors. Serve it sliced on a charcuterie board, or better yet, grill it lightly for a crispy exterior that gives way to a juicy, flavorful interior.

Smoked Venison Summer Sausage

Feast your eyes (and eventually your mouth) on this Smoked Venison Summer Sausage, a gamey twist on a classic that’s sure to be the talk of your next backyard bash. Perfect for those who like their meats with a side of adventure and a dash of daring.

Ingredients

• 2 lbs of finely ground venison, as wild as your spirit
• 1 lb of fatty pork shoulder, ground to keep things juicy
• 1/4 cup of ice-cold water, to bind it all together
• 2 tbsp of high-quality maple syrup, for a sweet whisper among the savory
• 1 tbsp of coarse kosher salt, because seasoning is key
• 2 tsp of freshly cracked black pepper, for a bit of bite
• 1 tsp of garlic powder, because what’s meat without garlic?
• 1 tsp of onion powder, its quieter but equally important cousin
• 1/2 tsp of curing salt, to keep things safe and sound
• 1/2 tsp of mustard seeds, for a tiny pop of flavor
• 1/4 tsp of cayenne pepper, just enough to tingle the taste buds

Instructions

1. In a large mixing bowl, combine the venison and pork shoulder with your hands, mixing until they’re best friends.
2. Add the ice-cold water and maple syrup, mixing until the meat mixture feels like it could survive a snowstorm.
3. Sprinkle in the kosher salt, black pepper, garlic powder, onion powder, curing salt, mustard seeds, and cayenne pepper. Mix until every nook and cranny is seasoned.
4. Cover the bowl with plastic wrap and let it chill in the fridge overnight, dreaming of its smoky future.
5. The next day, preheat your smoker to 180°F, because low and slow is the way to go.
6. Shape the meat mixture into logs, about 2 inches in diameter, and place them on the smoker rack.
7. Smoke for 4 hours, or until the internal temperature hits 160°F, turning them occasionally for even smoke love.
8. Let the sausages cool before slicing, unless you’re into burning your fingers (we don’t judge).

Smoky, savory, and with just the right amount of kick, this sausage is a conversation starter. Serve it sliced on a charcuterie board, or go full-on picnic mode with crackers and cheese. Either way, it’s a wild ride for your palate.

Jalapeno and Cheese Venison Summer Sausage

Buckle up, flavor adventurers! We’re about to dive into a spicy, cheesy, and utterly irresistible journey with a dish that’s perfect for those who like their snacks with a kick and a whole lot of personality.

Ingredients

• 2 lbs of ground venison, lean and gamey
• 1 cup of sharp cheddar cheese, shredded to perfection
• 1/2 cup of fresh jalapenos, finely diced for that fiery punch
• 1 tbsp of garlic powder, for a robust depth
• 1 tbsp of onion powder, adding a sweet sharpness
• 2 tsp of mustard seeds, for a tangy crunch
• 1 tsp of curing salt, ensuring safety and flavor
• 1/2 cup of ice-cold water, to bind it all together

Instructions

1. In a large mixing bowl, combine the ground venison, shredded cheddar cheese, diced jalapenos, garlic powder, onion powder, mustard seeds, and curing salt. Mix thoroughly until all ingredients are evenly distributed.
2. Gradually add the ice-cold water to the mixture, continuing to mix until the meat becomes sticky and cohesive. This is your cue that it’s ready for the next step.
3. Preheat your smoker to 225°F. While waiting, shape the mixture into two even logs, about 2 inches in diameter. Pro tip: Wet your hands to prevent sticking.
4. Place the sausage logs on the smoker rack, ensuring they’re not touching. Smoke for 4 hours, or until the internal temperature reaches 160°F. Remember, patience is key to that perfect smoky flavor.
5. Once done, remove the sausages from the smoker and let them cool to room temperature. For best results, refrigerate overnight before slicing. This step enhances the flavors and makes slicing a breeze.

Fantastic! You’ve just crafted a summer sausage that’s bursting with bold flavors and textures. The jalapenos offer a fiery contrast to the creamy cheese, while the venison provides a lean, gamey backbone. Slice it thin for sandwiches, or serve thick chunks with crackers for a rustic charcuterie board that’ll steal the show.

Maple Glazed Venison Summer Sausage

Yowza! If you’re looking to impress at your next backyard bash or just treat yourself to something spectacularly savory, this Maple Glazed Venison Summer Sausage is your ticket to flavor town. It’s a gamey, sweet, and slightly smoky masterpiece that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb ground venison, freshly hunted or store-bought
• 1/2 cup pure maple syrup, the kind that makes pancakes jealous
• 2 tbsp soy sauce, for that umami punch
• 1 tbsp smoked paprika, because we’re fancy like that
• 1 tsp garlic powder, the silent hero of flavor
• 1/2 tsp cayenne pepper, for a whisper of heat
• 1/4 cup brown sugar, packed like a snowball
• 1 tsp liquid smoke, to fake it till you make it

Instructions

1. Preheat your oven to 325°F, because patience is a virtue, especially in cooking.
2. In a large bowl, mix the ground venison, soy sauce, smoked paprika, garlic powder, and cayenne pepper until it’s as uniform as a marching band.
3. Shape the mixture into a log about 2 inches in diameter on a baking sheet lined with parchment paper, because nobody likes a sticky situation.
4. Bake for 25 minutes, then flip the sausage like a pancake to ensure even cooking.
5. While the sausage bakes, whisk together the maple syrup, brown sugar, and liquid smoke in a small saucepan over medium heat until it’s as smooth as a jazz tune.
6. After the initial 25 minutes, brush half of the maple glaze over the sausage and return it to the oven for another 10 minutes.
7. Repeat the glazing process with the remaining mixture and bake for a final 10 minutes, or until the sausage is as glossy as a magazine cover.
8. Let it rest for 5 minutes before slicing, because good things come to those who wait.

Fantastically glossy and packed with a symphony of flavors, this sausage is a showstopper. Serve it sliced on a charcuterie board with sharp cheeses and crusty bread, or enjoy it straight off the cutting board—no judgment here.

Peppered Venison Summer Sausage

Picture this: a summer sausage so bold it struts off the plate, peppered venison that’s not just a meal but a statement. Perfect for those who like their flavors as daring as their outdoor adventures, this recipe is your next grill’s best friend.

Ingredients

• 2 lbs of high-quality venison, ground to perfection
• 1 lb of fatty pork shoulder, finely ground for that juicy bite
• 2 tbsp of coarsely ground black pepper, for a kick that speaks volumes
• 1 tbsp of garlic powder, because what’s meat without a little attitude?
• 1 tbsp of mustard seeds, for a subtle crunch and tang
• 1 tsp of curing salt, to keep things safe and savory
• 1/2 cup of ice-cold water, to bind it all together without breaking a sweat

Instructions

1. In a large mixing bowl, combine the ground venison and pork shoulder with your hands, mixing until they’re inseparable friends.
2. Sprinkle in the black pepper, garlic powder, mustard seeds, and curing salt, mixing thoroughly to ensure every bite is packed with flavor.
3. Gradually add the ice-cold water, mixing continuously, until the mixture feels like it could survive a snowstorm—cold and cohesive.
4. Stuff the mixture into sausage casings with a sausage stuffer, twisting into 6-inch links. Pro tip: Keep everything cold to prevent fat smearing.
5. Preheat your smoker to 180°F and smoke the sausages for 4 hours, or until they reach an internal temperature of 160°F. Patience is key here; low and slow wins the race.
6. Once smoked, plunge the sausages into an ice bath for 10 minutes to stop the cooking process, ensuring they stay juicy and don’t turn into charcoal.
7. Pat dry with paper towels and let them rest in the fridge overnight. This step is non-negotiable for flavors that meld like a well-rehearsed band.

Dive into a slice of this peppered venison summer sausage and discover a texture that’s firm yet forgiving, with flavors that dance between spicy and savory. Serve it on a charcuterie board that’s as wild as your last camping trip, or simply enjoy it straight from the fridge at 2 AM—no judgment here.

Venison Summer Sausage with Red Wine

Mmm, imagine biting into a slice of venison summer sausage that’s been lovingly infused with the bold, fruity notes of red wine—this isn’t just any sausage, it’s a symphony of flavors that’ll make your taste buds dance the cha-cha.

Ingredients

• 2 lbs of lean, gamey venison, ground
• 1 lb of fatty pork shoulder, ground
• 1 cup of robust red wine (like a Cabernet Sauvignon)
• 2 tbsp of coarse kosher salt
• 1 tbsp of freshly cracked black pepper
• 1 tsp of aromatic garlic powder
• 1 tsp of smoky paprika
• 1/2 tsp of curing salt (Prague powder #1)
• 1/4 cup of ice-cold water

Instructions

1. In a large mixing bowl, combine the ground venison and pork shoulder with your hands until just mixed—overworking can make the sausage tough.
2. Pour in the red wine, kosher salt, black pepper, garlic powder, paprika, and curing salt. Mix until the spices are evenly distributed.
3. Add the ice-cold water to the mixture and stir until the meat becomes sticky, indicating it’s well emulsified.
4. Cover the bowl with plastic wrap and refrigerate for 24 hours to let the flavors marry and the curing salt do its magic.
5. Preheat your smoker to 150°F and stuff the sausage mixture into casings, twisting into 6-inch links.
6. Smoke the sausages for 4 hours, then increase the temperature to 175°F until the internal temperature reaches 160°F.
7. Once cooked, plunge the sausages into an ice bath to stop the cooking process, then pat dry and refrigerate overnight to set the texture.

Zesty and packed with a punch, this venison summer sausage is a game-changer. Serve it sliced thin on a charcuterie board with sharp cheeses and crusty bread, or enjoy it as a hearty snack on your next outdoor adventure.

Sweet and Spicy Venison Summer Sausage

Venison, the unsung hero of the meat world, is about to take your taste buds on a wild ride with this Sweet and Spicy Venison Summer Sausage. Perfect for those who like their summer cookouts with a side of adventure, this recipe promises a flavor explosion that’s anything but tame.

Ingredients

• 2 lbs of freshly ground venison, lean and gamey
• 1/2 cup of pure maple syrup, for that sweet whisper of the woods
• 1/4 cup of apple cider vinegar, tangy and bright
• 2 tbsp of smoked paprika, for a deep, smoky hug
• 1 tbsp of crushed red pepper flakes, because we like it hot
• 1 tbsp of finely ground sea salt, to make those flavors pop
• 1 tsp of garlic powder, for a little kick in the pants
• 1 tsp of onion powder, because why not?
• 1/2 tsp of curing salt, to keep things safe and sound
• Hog casings, because every sausage needs a snazzy outfit

Instructions

1. In a large mixing bowl, combine the freshly ground venison with pure maple syrup, apple cider vinegar, smoked paprika, crushed red pepper flakes, finely ground sea salt, garlic powder, onion powder, and curing salt. Mix until the spices are evenly distributed. Tip: For the best flavor, let the mixture marinate in the fridge overnight.
2. Prepare your sausage stuffer and attach the hog casings. Carefully stuff the venison mixture into the casings, twisting into 6-inch links. Tip: Keep a bowl of water nearby to wet your hands and prevent sticking.
3. Preheat your smoker to 180°F. Hang the sausages in the smoker, ensuring they’re not touching. Smoke for 4 hours, or until the internal temperature reaches 160°F. Tip: For an extra smoky flavor, add hickory wood chips to the smoker.
4. Once smoked, let the sausages cool to room temperature before refrigerating. This step ensures the flavors meld together beautifully.

Serve this Sweet and Spicy Venison Summer Sausage sliced on a charcuterie board, or grill it for a smoky, caramelized exterior that’s downright irresistible. The texture? Juicy with a satisfying snap. The flavor? A bold, spicy-sweet symphony that’ll have you coming back for more.

Venison Summer Sausage with Apples and Sage

Yikes, it’s hotter than a jalapeño’s armpit out there, but that’s no excuse to skimp on flavor. Let’s dive into a dish that’s as bold as your uncle’s BBQ shirt—venison summer sausage with apples and sage, a gamey, sweet, and herby delight that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb ground venison, as wild as your last camping trip
• 1/2 cup finely diced apples, crisp and sweet like a morning in autumn
• 2 tbsp fresh sage, chopped finer than your patience on a Monday
• 1 tsp salt, as coarse as your sense of humor
• 1/2 tsp black pepper, freshly ground like your gears before coffee
• 1/4 tsp curing salt, because safety first, folks
• 1/2 cup cold water, as refreshing as a shady spot in July

Instructions

1. In a large mixing bowl, combine the ground venison, diced apples, sage, salt, black pepper, and curing salt. Mix with your hands until the ingredients are more inseparable than you and your phone.
2. Gradually add the cold water to the mixture, stirring until the water is fully incorporated and the mixture feels like a moist, but not soggy, handshake.
3. Cover the bowl with plastic wrap and let it chill in the refrigerator for 24 hours. This isn’t a nap; it’s a flavor marathon.
4. Preheat your oven to 300°F (150°C), because low and slow wins the race here.
5. Shape the mixture into a log about 2 inches in diameter. If it’s sticky, wet your hands—it’s like playing with edible playdough.
6. Place the log on a baking sheet lined with parchment paper, giving it enough space to breathe like it’s in a yoga class.
7. Bake for 90 minutes, or until the internal temperature hits 160°F (71°C). No guessing—use a meat thermometer unless you’re into culinary roulette.
8. Let it cool before slicing. Patience is a virtue, especially when sharp objects are involved.

This sausage is a symphony of textures—firm yet juicy, with little bursts of apple sweetness and sage’s earthy high notes. Slice it thin for a charcuterie board that’ll outshine your aunt’s fruitcake, or chunk it up for a hearty sandwich that laughs in the face of summer heat.

BBQ Venison Summer Sausage

Buckle up, foodies! We’re diving into the wild side of summer grilling with a BBQ Venison Summer Sausage that’s bound to make your taste buds do a happy dance. Perfect for those who love a little adventure on their plate, this recipe is a game-changer for your next backyard bash.

Ingredients

• 2 lbs of lean, ground venison (wild and wonderfully gamey)
• 1 lb of fatty, ground pork shoulder (for that juicy, melt-in-your-mouth texture)
• 1 cup of ice-cold water (to keep things chill and mixable)
• 2 tbsp of coarse kosher salt (for that perfect savory punch)
• 1 tbsp of freshly cracked black pepper (bold and aromatic)
• 2 tsp of garlic powder (for a hint of earthy goodness)
• 1 tsp of cayenne pepper (just enough to whisper ‘spicy’)
• 1 tbsp of smoked paprika (hello, smoky summer vibes)
• 1/2 cup of high-quality BBQ sauce (sticky, sweet, and tangy)

Instructions

1. In a large mixing bowl, combine the ground venison and pork shoulder with your hands until evenly mixed. Tip: Keep the meat cold to prevent the fat from melting too soon.
2. Gradually add the ice-cold water, kosher salt, black pepper, garlic powder, cayenne pepper, and smoked paprika to the meat mixture. Mix thoroughly for about 5 minutes until the spices are fully incorporated and the mixture becomes sticky. Tip: This stickiness is key for the sausages to hold their shape.
3. Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld beautifully.
4. Preheat your smoker to 225°F and prepare your sausage casings. Tip: Soaking the casings in warm water for 30 minutes makes them easier to handle.
5. Stuff the meat mixture into the casings, twisting into 6-inch links. Be careful not to overstuff to avoid bursting during cooking.
6. Smoke the sausages for about 4 hours, or until the internal temperature reaches 160°F, basting with BBQ sauce during the last 30 minutes for a glossy, flavorful finish.

Picture this: a slice of your BBQ Venison Summer Sausage revealing a perfect pink smoke ring, the aroma of summer campfires, and a texture that’s firm yet tender. Serve it up with a side of pickled veggies for a contrast that’ll knock your socks off.

Venison Summer Sausage with Mustard Seeds

Let’s dive into a dish that’s as bold and adventurous as your uncle’s hunting stories—venison summer sausage with mustard seeds, a gamey delight that’ll have your taste buds doing a happy dance.

Ingredients

• 2 lbs of finely ground venison, as lean as a marathon runner
• 1 lb of fatty pork shoulder, ground to juicy perfection
• 2 tbsp of whole mustard seeds, popping with personality
• 1 tbsp of smoked paprika, for a whisper of campfire
• 2 tsp of garlic powder, because everything’s better with garlic
• 1 tsp of curing salt, the secret to sausage longevity
• 1/2 cup of ice-cold water, to keep things chill
• 1 tbsp of honey, for a sweet surprise

Instructions

1. In a large mixing bowl, combine the venison and pork shoulder with your hands until they’re best friends.
2. Sprinkle in the mustard seeds, smoked paprika, garlic powder, and curing salt, mixing thoroughly to ensure every bite is packed with flavor.
3. Gradually add the ice-cold water and honey, kneading the mixture until it’s as smooth as a jazz tune.
4. Stuff the mixture into sausage casings, twisting into 6-inch links—think of it as making meat jewelry.
5. Preheat your smoker to 180°F and let the sausages smoke for 4 hours, or until they reach an internal temperature of 160°F, because safety first.
6. Chill the sausages in an ice bath to stop the cooking process, then pat dry with paper towels for a crisp finish.

So there you have it—venison summer sausage with a kick of mustard seeds, offering a smoky, spicy, and slightly sweet flavor profile that’s as complex as your last relationship. Serve it sliced on a charcuterie board, or heck, just eat it straight out of the fridge at midnight; we won’t judge.

Conclusion

Summer’s the perfect time to explore these 12 delicious venison summer sausage recipes, offering a tasty twist to your seasonal gatherings. Whether you’re a seasoned hunter or just love hearty flavors, there’s something here for everyone. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!