A Perfect Blend of Heat, Cheese, and Wild Flavor
There’s something deeply satisfying about making your own summer sausage at home. This Venison Jalapeño Cheddar Summer Sausage recipe captures the essence of rustic, smoky comfort with a touch of heat and creamy richness. Whether you’re a seasoned hunter with venison in the freezer or just a lover of bold flavors, this homemade sausage is bound to become a favorite at every gathering.
Venison offers a lean, earthy taste that pairs beautifully with cheddar and jalapeños. The cheese brings a subtle creaminess, the peppers add heat, and the beef rounds out the mixture for a perfect texture. The low-and-slow oven process ensures every bite is tender, flavorful, and perfectly cured.
Why You’ll Love This Recipe
Homemade sausages can sound intimidating, but this one is surprisingly simple — no smoker or special casings needed. You’ll love it because:
- It’s easy — only basic kitchen tools are required.
- It’s versatile — enjoy it on crackers, sandwiches, or with eggs.
- It’s perfect for gifting — wrap a few slices for friends or family.
- It’s bursting with flavor — spicy, cheesy, smoky, and savory all in one.
Understanding the Ingredients
Each ingredient in this recipe has a purpose — from curing salts to cheese and spices. Let’s break it down:
Venison
Venison is the star of the show. Naturally lean and slightly sweet, it delivers that wild, gamey richness you can’t get from store-bought meats. Since it’s low in fat, blending it with beef ensures a moist, tender sausage rather than a dry one.
Ground Beef (80/20)
Using beef with about 20% fat helps balance the leanness of venison. Fat not only enhances juiciness but also acts as a carrier for the seasonings, giving each bite a consistent flavor.
Sharp Cheddar Cheese
Shredded sharp cheddar introduces creaminess and a slight tang. As it melts during baking, it forms pockets of gooey goodness throughout the sausage — an irresistible texture contrast.
Pickled Jalapeños
These bring a zesty, tangy heat that cuts through the richness of the meat and cheese. Adjust the quantity to suit your heat tolerance. Pickled peppers also contribute acidity, which brightens the overall flavor.
Morton Tender Quick (Curing Salt)
Curing salt prevents spoilage and gives summer sausage its distinctive cured taste and pinkish hue. Always measure carefully — it’s a vital ingredient for food safety.
Seasonings and Spices
- Sugar: Balances out the saltiness.
- Black Pepper: Adds a deep, peppery kick.
- Garlic & Onion Powder: Build aromatic depth.
- Mustard Seed: Provides a faint tang and crunch.
- Crushed Red Pepper Flakes: Optional, but adds extra spice for thrill seekers.
Cold Water
A small but critical component — water helps distribute seasonings evenly and activates the proteins in the meat mixture, ensuring that signature sausage “stickiness” for proper binding.
Ingredients
- 2 lbs ground venison
- 1 lb ground beef (80/20)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup diced pickled jalapeños (adjust to taste)
- 1 tbsp Morton Tender Quick curing salt
- 1 tbsp sugar
- 1 tbsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp mustard seed
- 1/2 tsp crushed red pepper flakes (optional for extra heat)
- 1/4 cup cold water
Directions and Preparation Method
Step 1: Combine the Meats
In a large mixing bowl, add ground venison and ground beef. Use your hands to mix until evenly blended. This step is crucial because an even distribution ensures both meats cook and cure uniformly.
Tip: Keep the mixture cold throughout the process. Chilled meat is easier to handle and helps the fat remain solid, which improves texture.
Step 2: Add Cheese, Jalapeños, and Seasonings
Add cheddar cheese, diced jalapeños, and all your dry seasonings — curing salt, sugar, black pepper, garlic powder, onion powder, mustard seed, and red pepper flakes (if using).
Mix thoroughly until the seasonings are well incorporated. This step ensures every slice bursts with balanced flavor — spicy, tangy, and savory.
Step 3: Add Cold Water
Pour in 1/4 cup cold water and continue mixing until the mixture becomes sticky. This sticky consistency means the proteins have bound together, creating that classic sausage texture that slices beautifully once cooked.
Step 4: Shape the Sausage Logs
Divide the mixture into two or three equal portions, depending on how thick you want your sausage logs. Shape each into a uniform log about 2 inches thick. Press out any air pockets as you roll — this prevents uneven cooking later.
Step 5: Chill and Cure
Wrap each log tightly in plastic wrap or butcher paper. Place them in the refrigerator for 24 hours.
This resting period allows the cure to work and the flavors to develop fully. Patience pays off here — your sausage will have a more cohesive, professional flavor.
Step 6: Bake Low and Slow
When ready to cook, preheat your oven to 200°F (93°C).
Remove the plastic wrap and place the logs on a wire rack set over a baking sheet to catch drippings.
Bake for about 4 hours, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer for accuracy — undercooking can compromise safety, while overcooking may dry it out.
During baking, your kitchen will fill with the mouthwatering aroma of sizzling cheddar, smoky venison, and roasted jalapeños — a true sign you’re on the right track.
Step 7: Cool and Store
Remove from the oven and let the sausages cool completely at room temperature. Once cooled, wrap them tightly in foil or plastic wrap. Store in the refrigerator for up to two weeks, or freeze for up to three months.
To serve, slice thinly for snacks or thicker for sandwiches. The texture should be firm yet juicy, with visible bits of melted cheddar and green jalapeño flecks.
Serving Suggestions
This Venison Jalapeño Cheddar Summer Sausage is incredibly versatile. Try it:
- On a charcuterie board with crackers, mustard, and pickles.
- As a protein-packed breakfast side with scrambled eggs.
- In sandwiches layered with cheddar and spicy mayo.
- Diced into omelets or pasta dishes for smoky flavor.
- Served with cold beer or sweet wine for a rustic pairing.
Storage and Shelf Life
Proper storage ensures both safety and taste:
- Refrigerator: Up to 2 weeks (wrapped tightly).
- Freezer: Up to 3 months (sealed in freezer-safe wrap or vacuum-sealed).
- Room Temperature: Only for a few hours when serving — it contains cheese and meat, so always refrigerate afterward.
Nutritional Information (Per Slice)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 230 kcal |
| Protein | 15 g |
| Fat | 18 g |
| Carbohydrates | 1 g |
| Sodium | 420 mg |
| Fiber | 0 g |
Note: Actual values may vary depending on the thickness of the slices and ingredients used.
Expert Tips for Success
- Keep Everything Cold:
Chilling the meat and mixing tools helps prevent fat from melting, ensuring a firm, cohesive sausage. - Don’t Skip the Cure:
Morton Tender Quick not only preserves the meat but gives that classic pink color and tangy flavor. - Use a Meat Thermometer:
Internal temperature must reach 160°F for safe consumption. - Adjust Heat Carefully:
Jalapeños and red pepper flakes can vary in intensity. Taste a small cooked portion before baking the entire batch if possible. - Add Smokiness:
For extra flavor, bake the sausages for the first 2 hours, then finish them on a smoker or grill with wood chips for a subtle smoky touch.
Frequently Asked Questions (FAQs)
1. Can I use all venison instead of mixing with beef?
Technically yes, but pure venison is very lean and can result in a dry sausage. Mixing in beef (especially 80/20) adds essential fat for better texture and moisture.
2. Can I substitute the cheddar cheese?
Absolutely. Pepper Jack, Colby, or even smoked gouda work wonderfully. Just ensure it’s a low-moisture cheese so it doesn’t leak excessively during baking.
3. What if I don’t have curing salt?
You can still make the sausage, but it won’t have the same cured flavor or preservation. For best results, use Morton Tender Quick or Prague Powder #1 as directed in small, accurate amounts.
4. Can I smoke the sausage instead of baking it?
Yes! Smoking adds a wonderful flavor. Maintain a temperature around 180°F–200°F and smoke until internal temperature reaches 160°F. Hickory or apple wood works beautifully.
5. How do I prevent the cheese from melting out?
Use shredded low-moisture cheese, keep the logs tightly packed, and avoid raising oven temperature above 200°F. The slow cooking process helps the cheese stay within the sausage.
6. Can I make this recipe without jalapeños?
Definitely. If you prefer mild sausage, omit the jalapeños and crushed red pepper. You can replace them with diced bell peppers or sun-dried tomatoes for a milder variation.
7. How long should I let the sausage rest before slicing?
Allow it to cool completely, ideally several hours in the refrigerator. This helps the cheese and fat firm up, giving clean, even slices.
8. Can I add liquid smoke to enhance flavor?
Yes, adding 1 teaspoon of liquid smoke to the meat mixture can deepen the smoky profile if you’re baking instead of smoking.
9. How do I know when the sausage is fully cooked?
Always rely on a thermometer. The internal temperature must reach 160°F (71°C) for safety. The outer layer should be firm and slightly browned, while the inside remains pink from the cure.
10. Can I use this recipe for wild game other than venison?
Yes, the same method works beautifully for elk, moose, or wild boar. Just adjust fat content by mixing in beef or pork as needed to maintain juiciness.
Conclusion
Making your own Venison Jalapeño Cheddar Summer Sausage is more than a cooking project — it’s a culinary tradition that connects you to the craft of preserving and flavoring meat. With its bold blend of spicy jalapeños, rich cheddar, and lean venison, this sausage delivers the perfect balance of smoky, savory, and tangy satisfaction.
Whether served at a family barbecue, packed in a hunter’s lunch, or sliced thin on a charcuterie board, this recipe transforms simple ingredients into something truly extraordinary. Once you try it, you’ll never want store-bought summer sausage again.
So roll up your sleeves, fire up your oven, and fill your kitchen with the aroma of homemade venison perfection — your taste buds (and your guests) will thank you.