Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 2 2018
Venison Jalapeno-Cheddar Summer Sausage
3 pounds venison, ground
3 tablespoons tender quick
1 cup cold water
2 teaspoons mustard seed
1 teaspoon homemade garlic powder
1 teaspoon homemade onion powder
1 teaspoon freshly ground black pepper
2 teaspoon liquid smoke
2 jalapeno peppers (or to taste), seeded and minced
1½ cups cheddar cheese, shredded
Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and liquid smoke together in a large bowl until the tender quick is dissolved. Add the ground venison, jalapeno peppers and cheese; mix well. Divide in half and roll into logs. Wrap tightly with foil and refrigerate overnight.
Preheat oven to 170 degrees and line a baking sheet with foil. Unwrap the sausage logs and place on the prepared baking pan.
Bake for a few hours or until the internal temperature reads 165 degrees. Cool to room temperature and dab excess oil. Slice and serve.