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Zesty Venison Sausage


This zesty, homemade, venisn sausage recipe, has a few extras thrown in, which makes these savory sausages really stand out! Some cheddar cheese and minced jalapeno peppers are what make this easy homemade recipe it’s unique.

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Rate this recipe 4.6/5 (13 Votes)


  • 1 cup cold water
  • 3 tablespoons curing mixture
  • 2 teaspoons mustard seed
  • 1 teaspoon garlic powder
  • 1 teaspoon coarse ground black pepper
  • 2 teaspoons liquid smoke flavoring
  • 3 pounds lean ground venison
  • 1 cup shredded Cheddar cheese
  • 2 jalapeno peppers, seeded and minced



Step 1

Step 1:
Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.

Step 2:
Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.

Step 3:
Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

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