Venison Summer Sausage
Venison Summer Sausage baked in the oven is an easy and delicious appetizer! Great with cheese and crackers or sliced thin on a sandwich.
Ingredients
- 3 lbs ground venison
- 2 lbs ground beef
- 5 Tablespoons Morton's Tender Quick Salt
- 2 Tablespoons black pepper coarse ground
- 2 Tablespoons mustard seeds
Instructions
- Sprinkle seasonings over meat, mix all meats and seasonings together with your hands until well mixed.
- Cover and let rest in fridge for 24-48 hours.
- Divide into 4 portions, and form each portion into a firm, even roll about 12 inches long.
- Place meat rolls on baking sheet lined with foil, OR on a baking rack inside a baking pan to catch the drippings.
- Bake at 300° for 3 hours. Let cool and store in fridge or wrap tightly in freezer paper. Freeze up to three months.
Notes
You can use any ratio of beef to venison, or you can omit beef altogether and use 100% venison. You may also use pork if desired. I prefer using beef that is 70% lean.
Some fat and juices will bake out of the meat rolls, be sure bake it on a pan with sides.
Nutrition
Serving: 2slicesCalories: 143kcalCarbohydrates: 0.4gProtein: 14gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 54mgSodium: 1141mgPotassium: 227mgFiber: 0.2gSugar: 0.05gVitamin A: 2IUVitamin C: 0.05mgCalcium: 14mgIron: 2mg
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