How to Make Deer Meat Sausage

Deer meat, or venison, is a lean meat many people prefer to eat because it has less fat. Deer sausage, sometimes referred to as summer sausage, can be served on a cracker with cheese, between two slices of bread, or fried up in a pan. No matter which way you like to eat it, you'll keep going back for more tasty deer sausage.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Large bowl
• Aluminum foil
• Broiler pan
• 3 lbs. ground deer meat
• 1 lb. lean ground beef
• 2 cups water
• 1 tsp. onion powder
• ½ tsp. garlic powder
• 4 tsp. ground pepper
• 2 tsp. cayenne or ground red pepper (optional)
• 2 tsp. mustard seeds or mustard powder
• 2 tsp. liquid smoke
• 4 tbsp. salt

1. Mix all of the ingredients together thoroughly in a large bowl. Use your hands to mix the ingredients to make sure everything is well blended.
2. Form the meat into 2-inch-wide logs about 8 inches long. Pack them very tightly.
3. Wrap the sausage logs in aluminum foil, with the shiny side touching the meat.
4. Place the wrapped sausage on a large serving platter or plate in the refrigerator. Keep the sausage in the refrigerator for at least 24 hours.
5. Remove the sausage from the refrigerator and pierce the aluminum foil in several places with a fork.
6. Preheat your oven to 325 degrees.
7. Spray the broiler rack of the broiler pan with cooking spray. Bake the deer sausage on the broiler pan for 1½ hours.
8. Remove the broiler pan from the oven and unwrap the sausage. Put the unwrapped sausage back onto the broiler rack so the drippings can drain off.
9. Wrap the sausage back in aluminum foil after all of the drippings have come off the sausage. Put the sausage in the refrigerator or freezer until you're ready to eat it.