Venison Cheddar-jalapeno Smoked Sausage Recipe - BigOven 175295
Venison Cheddar-jalapeno Smoked Sausage Recipe

Venison Cheddar-jalapeno Smoked Sausage Recipe

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Venison Cheddar-jalapeno Smoked Sausage Recipe"

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Good jalapeno flavor but little heat if made as directed.


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1 cup Cold water
3 tablespoons Curing Mixture; (Morton's Tender Quick)
2 teaspoons Mustard seed
1 teaspoon Garlic powder
1 teaspoon Course Ground Black Pepper
2 teaspoons Liquid smoke
1 pounds Lean ground Wild Game meat
1 cup Cheddar cheese; shredded
2 Jalapeno peppers

Original recipe makes 12




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.


Added on Award Medal

Jalapeno Cheddar Sausage photo by baluke baluke

Calories Per Serving: 124 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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