Fiery venison and Cheddar sausage
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.
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
- 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.
- 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.
- 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:
(60)
Reviews in English (52)
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)