Venison Cheddar-jalapeno Smoked Sausage Recipe

Jalapeno Cheddar Sausage photo by baluke

Venison Cheddar-jalapeno Smoked Sausage Recipe

Recipes » Appetizers » Meat

Good jalapeno flavor but little heat if made as directed.

Yield: 12 Ready in 45 minutes

Cuisine: American-SouthMain Ingredient: Meat

(5, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

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Original recipe makes 12

1 cupCold water

3 tablespoonsCuring Mixture; (Morton's Tender Quick)

2 teaspoonsMustard seed

1 teaspoonGarlic powder

1 teaspoonCourse Ground Black Pepper

2 teaspoonsLiquid smoke

1 poundsLean ground Wild Game meat

1 cupCheddar cheese; shredded

2 Jalapeno peppers

Venison Cheddar-jalapeno Smoked Sausage Recipe Preparation

Directions

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.