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.
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)
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)
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)