If you’re looking for a summer sausage recipe that has a kick to it, you’re in the right place. You need to try this Jalapeno Cheddar Venison Summer Sausage recipe. You won’t be disappointed!
The recipe “Jalapeno Cheddar Venison Summer Sausage” is from my Instagram friend Michael Adams a.k.a @gunbarrelcreek. Thank you so much, Mike, for sharing your recipe with us.
Jalapeno Cheddar Venison Summer Sausage
Yield: 30 lbs of Summer Sausage
Ingredients
- 22 lbs venison
- 8 lbs pork shoulder butt
- 6 oz. of liquid smoke
- 8 oz. (2 small cans) diced jalapenos
- 1 -2 lbs diced cheddar cheese
- Hi Mountain Hunter’s Blend Summer Sausage Kit (30 lb kit)
- 2 Tbsp. yellow mustard seed
- 2 Tbsp. crushed red pepper
- 1-2 Tbsp. cayenne pepper
- 2 Tbsp. garlic powder or fresh garlic minced
Instructions
- Mix the Hi Mountain Hunter’s seasoning, yellow mustard seed, crushed red pepper, cayenne pepper, and garlic powder (if you use garlic powder and not minced garlic) and set it aside.
- Grind the venison and pork shoulder butt twice using a “fine” grinder plate.
- Add the seasoning to the meat and mix by hand for about 5 minutes. Then add the liquid smoke, jalapenos and diced cheddar cheese to the mix. Then mix until your arms feel like they are gonna fall off. Then mix 5 minutes longer.
- Stuff sausage in summer sausage casings that have been soaking in water to soften.
- Once sausage has been stuffed, tie the open end with butcher’s twine.
- Refrigerate for 24 hours and then cook in oven at the lowest temp–170 degrees and rotate the rolls periodically for an even cook.
- When the sausage reaches 156 degrees take it out and let rest on the counter for 30 minutes. Then put in refrigerator to cool.
Notes
If you mince fresh garlic, mix it with about 3 cups of water and allow it to steep for 30 minutes and add it to the meat mixture when you add the liquid smoke.
You should get ten rolls of sausage with 30 lbs of product.
Below is a photo of the venison and pork and spices mixed and the cheddar and jalapenos are on top, waiting to be mixed in. However, if you would like a more basic summer sausage you can leave the cheddar cheese and jalapenos out or maybe just leave the jalapenos out.
This looks good already! Cheddar cheese and jalapenos are two of my favorite things! The hotter the better.
Once this is done there are so many things you can do with it. You can slice it up and put it on a serving dish with different types of cheese, crackers, and pickles. You can slice it and put it on bread with mustard or ketchup and eat it as a sandwich.
It is so delicious to fry it and put on toast or a biscuit with a fried egg. I’ve even sliced it into chunks and added it to macaroni and cheese and have put it on pizza and in salads. It goes great with flavored rice, bell peppers, and onions too. Oh my gosh, I’m so hungry!
Please make sure to give my friend Michael Adams a follow on Instagram! You’ll find many awesome food posts, hunting pictures, nature photos, and more.
Is it high temp cheese or just regular
Cheddar cheese is a high temp cheese. I hope you enjoy the recipe. Good luck!