Venison Jalapeño Country Sausage Recipe

Venison Jalapeño Country Sausage Recipe
Venison Jalapeño Country Sausage (David Draper photo)
Print Recipe

Making savory venison sausage isn't difficult. And while some might think the process of making sausage is time-consuming and cumbersome, it's all in perspective.

With some basic knowledge and equipment, anyone can turn deer, elk, and other venison into something so much more than the usual steaks and burgers.


Yield: Approximately pounds venison sausage
Total time: 30 minutes to 1 hour

Ingredients:

  • 3 pounds venison, cubed
  • 2 pounds pork shoulder, cubed
  • 3 tablespoons kosher salt
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ¼ cup dry milk powder
  • ½ cup diced jalapeños
  • 1 cup ice water

Directions:

  1. Combine the venison and pork cubes in a large tub. Whisk the dry ingredients together and distribute evenly over meat. Mix thoroughly.
  2. Grind the meat through the grinder's wide or coarse plate. Run half the ground meat back through the grinder's fine plate.
  3. Add the diced jalapeños and half the ice water to all the ground sausage. With a mixer or your hands, mix thoroughly until the sausage starts getting sticky and forms the primary bind. If necessary, add more water, a little at a time until a fistful of meat squeezes through your fingers.
  4. Stuff into hog casings and twist into either 6-inch links or 12-inch loops.
  5. Hang or place on drying racks in the refrigerator overnight to dry and to let flavors develop.
  6. To cook, sauté or grill over medium-high heat until well-browned, but not bursting, until the internal temperature reads 155 degrees.

Enjoy your Venison Jalapeño Country Sausage!

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

See More Recommendations

Popular Videos

Sighting In the CZ .557 Carbine

Sighting In the CZ .557 Carbine

Kevin Steele sights in his CZ .557 carbine rifle that he plans to use on a Colorado elk hunt.

B&C Typical Mule Deer

B&C Typical Mule Deer

Doug Burris Jr's typical mule deer taken in 1969, could just be one record that will never be broken.

Moon Phase Rut Tips

Moon Phase Rut Tips

John Dudley, technical writer and host of Nock On TV discusses why it's imporant to follow moon phases for the rut.

Fare Game: Stuffed Elk Backstrap

Fare Game: Stuffed Elk Backstrap

Take your venison loin to a whole new level with this delicious reverse-seared stuffed elk backstrap. Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. The filling of diced mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an otherwise classic smoked venison loin.

See More Popular Videos

Trending Articles

Chances are good that you're not getting the best out of your trail cams. Optics

3 Ways You're Using Trail Cameras Wrong

Tony J. Peterson

Chances are good that you're not getting the best out of your trail cams.

Learn how to grill the perfect medium-rare venison steak with these tips and tricks. Recipes

Venison Grilling Tips

Jenny Nguyen-Wheatley

Learn how to grill the perfect medium-rare venison steak with these tips and tricks.

If you're spending time in the outdoors where you might encounter bears, carry one of these guns. Survival

Which Firearm Is Best for Bear Defense?

Larry Case - July 11, 2018

If you're spending time in the outdoors where you might encounter bears, carry one of these...

Technology is taking deer hunters, and their gear, into the future. Accessories

The Best New Deer Hunting Technology

Jeff Johnston - May 15, 2020

Technology is taking deer hunters, and their gear, into the future.

See More Trending Articles

More Recipes

Black bear meat is dark and rich, and delicious ground up in this Pâté chaud recipe.

Vietnamese Black Bear Pté Chaud (Meat Pie) Recipe

Jenny Nguyen-Wheatley

Black bear meat is dark and rich, and delicious ground up in this Pâté chaud recipe.

Meet the meat snack that's better than beef jerky. Recipes

Preserving Meat: How to Make South African Biltong

David Draper

Meet the meat snack that's better than beef jerky.

Turn your gobbler into tasty turkey jerky with this Asian-inspired recipe featuring spicy ginger, soy sauce, and sweet-hot chilies. Recipes

Spicy Asian Turkey Jerky Recipe

David Draper

Turn your gobbler into tasty turkey jerky with this Asian-inspired recipe featuring spicy...

Learn how to grill the perfect medium-rare venison steak with these tips and tricks. Recipes

Venison Grilling Tips

Jenny Nguyen-Wheatley

Learn how to grill the perfect medium-rare venison steak with these tips and tricks.

See More Recipes

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get Digital Access.

All Petersen's Hunting subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now