These venison sausages do take some time to make, but the results are worth it. Minced venison is mixed with curing mix and seasonings, then chilled for three days. The sausages are then slow baked to perfection.
Curing mix and liquid smoke can be purchased online.
Great recipe, but how long will this last in the fridge? - 26 Jan 2009 (Review from Allrecipes US | Canada)
I have never made summer sausage before, and this recipe was amazingly simple. My family loved the summer sausage, and it has made my husband take up hunting in order to have a fresh supply of Venison for it. I was concerned about the whole mustard seeds, but they worked out very well. - 15 Dec 2008 (Review from Allrecipes US | Canada)
I used 5.5lbs of venison and 2.5 lbs of pork and adjusted the ingredients accordingly. That ratio should be higher, perhaps 50/50 venison to pork, in my opinion. Also, I think it needs more pepper (and a coarser grind). Finally, they do get better with age so don't be in a rush to consume these. Let 'em hang for a while. - 10 Jan 2011 (Review from Allrecipes US | Canada)