Fiery venison and Cheddar sausage

    (54)
    1 day 2 hours

    A simple, yet delicious sausage recipe. It's made by mixing together cured venison with Cheddar cheese and other seasonings. Serve for dinner or use as a sandwich filler.


    41 people made this

    Ingredients
    Serves: 40 

    • 250ml cold water
    • 3 tablespoons curing salt
    • 2 teaspoons mustard seeds
    • 1 teaspoon garlic granules
    • 1 teaspoon coarse ground black pepper
    • 2 teaspoons liquid smoke flavouring
    • 1.35kg lean minced venison
    • 120g grated Cheddar cheese
    • 2 Scotch bonnet chillies, seeded and finely chopped or to taste

    Method
    Prep:30min  ›  Cook:1hr30min  ›  Extra time:1day chilling  ›  Ready in:1day2hr 

    1. Stir the water, curing salt, mustard seeds, garlic granules, black pepper and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the minced venison, Cheddar cheese and chillies; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half and roll each half into 5cm thick logs. Wrap each log tightly with foil and refrigerate for 24 hours.
    2. Preheat an oven to 150 C / Gas 2. Line a baking tray with foil, then remove the foil from the sausage logs and place them onto the baking tray.
    3. Bake in the preheated oven until the internal temperature reaches 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 kitchen towel to absorb excess fat. Slice thinly to serve.

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    Reviews & ratings
    Average global rating:
    (54)

    Reviews in English (47)

    by
    99

    I adjusted this recipe to stuff summer sausage casings. I got the casings from Cabelas, and used about 6 0z of pork butt with it. I ground and stuffed the sausage. then convection roasted at 170 for a few hrs until the internal temp was 165. Excellent!  -  03 Jan 2009  (Review from Allrecipes US | Canada)

    by
    91

    This is a great recipe! I use natural hog casings and smoke it with hickory smoke in my smoker. I have made this three times and the modifications I have made to my taste are using a 1 1/2 cups high melt temperature cheddar & doubling the amount of jalapeno peppers. Thanks for sharing such a great recipe with us all!  -  18 May 2009  (Review from Allrecipes US | Canada)

    by
    68

    Just made this recipe from my sons first deer.This is absolutely the BEST we have EVER had.I didn't change a thing and have no plans to.EXCELLENT recipe.THANX FOR SHARING  -  02 Jan 2009  (Review from Allrecipes US | Canada)

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